Is it possible that muffins can be both delicious and healthy? These Banana Oatmeal Muffins prove it!
Breakfast is a very important meal of the day because it often sets the tone for how you’ll feel and how you’ll perform.
This means that breakfast should:
- Have good-for-you ingredients that give you that perfect energy boost for the day.
- Keep you full until lunch.
- It needs to taste amazing! Almost as good as the sugary cereals but healthier.
And you know what? These banana oat muffins check all the boxes, and they are portable. Because we are all busy and could use more healthy and portable breakfast ideas to-go. Check out how easy they are to make in this video.
Unlike most muffins, these banana oat muffins with yogurt are light and moist without using butter or oil in the recipe. Crazy but it works! Did I mention these muffins are also naturally gluten-free? Instead of all-purpose flour, we use regular old-fashioned oats. Of course, if you have Celiac’s you’re already checking that they are made in a gluten-free facility.
If you haven’t noticed, we have a thing for oats here on the blog. I mean who can resist Blueberry Baked Oatmeal or a Banana Split Oatmeal Bar for breakfast? The oats give a hearty feel to any breakfast.
What I love about using oats for breakfast, besides the nutritious properties, is that they are an inexpensive meal starter. If you are looking to reduce your food spending and make affordable fresh meals for your family, check out our Budgetize: Fresh Meals on a Bite-Size Program and Meal Plan.
Oh, and you can put away the mixer and mixing bowls. Nope, you won’t need them! These banana oat muffins are made in the blender, so all you have to do is toss in the ingredients, blend, pour, and bake! I know, that’s my favorite part too.
Since these come together so quickly, it’s easy to double the batch and freeze the unbaked muffins for later. So yes, these banana oat muffins can be frozen before baking and after being baked. This way, on extra-busy mornings all you have to do is remove them from the freezer and bake or simply heat them up. They hold up wonderfully.
Related: Top 5 Lunchboxes We’ve Tested
Healthy Banana Oatmeal Muffins
Need an easy and delicious banana oat muffin for breakfast? These are easy to make, they come together in the blender, the oven does the rest! They are a perfect breakfast recipe!
- Prep Time: 5 mins
- Cook Time: 20 mins
- Total Time: 25 mins
- Yield: 12 1x
Ingredients
- 2 large ripe bananas
- 2 1/2 cups old-fashioned oats
- 1 cup plain low-fat Greek yogurt
- 2 large eggs
- 1/3 cup honey, or sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
Instructions
- Preheat oven to 400F. Line a muffin pan with waxed paper or foil liners or, grease it so the muffins don’t stick.
- Inside a blender, place banana, yogurt, eggs, honey, baking powder, and baking soda. Blend until smooth.
- Divide batter among cupcake liners, and bake for 18-20 minutes, or until a toothpick comes out clean.
Nutrition
- Serving Size: 1 muffin
- Calories: 134
- Fat: 1g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 4g
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What can you use instead of honey? I want ot make this for my 10 months d but babies cnanot have honey beofre they are 1 year old.
I would recommend maple syrup instead. Enjoy!
Okay, so this probably isn’t the brightest question, but your recipe said to freeze before baking. How would I do that?
Hi Sharon, here is a post we wrote on how to freeze muffins.
Do you put the oats in the blender as well?
If you watch the video, you’ll see that everything goes in the blender. Enjoy!
I’m lactose intolerant and I’m wondering how these turned out with applesauce as a yogurt sub? Also, they now have dairy free yogurts, would that be a good substitute also? Thanks!
Tanya, you can substitute the yogurt with canned coconut milk. Enjoy!
How much coconut milk?
Same amount as yogurt. Canned coconut milk, full fat.
Thanks for sharing this Laura. I am a big fan of Momables. My 7 year old has LOTS of food allergies and intolerances, gluten being one of the main offenders. I make these muffins for her all the time for quick easy breakfasts. I normally do a double batch and freeze them. :-)
★★★★★
SO happy to hear that, Lorraine! We love making meal time easier for families with food allergies. I understand how tough it can be to find good recipes!
I’m not sure how many times I made this. And I baked a fresh batch again today. It’s soooooo yummy and you won’t even feel guilty eating them!
I haven’t tried these yet but wanted to request not using low fat ingredients any more since we’ve learned that our brains & bodies need fats. We want coconut oil, butter & no skim or fat free dairy products any more. Just a comment since I’m really really searching for the healthiest recipes for our family. Thanks so much for your great ideas!! I’ll try it with a greek yogurt made with whole milk & see how it goes!! :)
Enjoy
Just made them with full fat greek yogurt. Delicious, moist and no issues with the bake. Fantastic!
I made this today, with a few adjustments. I used 3 cups of oats, ground 2 1/2 cups in the blender, and tossed all of the oats into a large bowl, to which I added the dry ingredients plus one tablespoon of an autumn spice baking blend. I then added the yogurt, 3 eggs and the honey and bananas to the blender and blended just until smooth, about 10 seconds. Mix everything together until just wet, add to prepared pans, then baked at 400* for 10 minutes and 350* for 8 minutes. They are dense, moist and flavorful, without being too sweet. If you want a sweeter muffin, I would recommend adding more honey, or maybe even some brown sugar to the original recipe.
I need to update my comment. I made a second batch using foil muffin liners and the muffin did not stick to it at all. Next time I will not use paper liners and instead use foil liners.
This makes a great topping for these delicious muffins:
In a small bowl, combine 1/4 cup oats, 1/4 tsp. pumpkin spice or cinnamon, 1 Tbsp. brown sugar, and 1 Tbsp. melted butter. Add topping to muffins prior to baking.
I made these muffins this morning. My 2 yo liked them. Next time I will not use muffin liners since it was impossible to peel off the liner from the muffin without taking the bottoms off of the muffins. Thanks for the recipe! It was super easy.
Katie, paper lines tend to stick with this recipe. Use foil ones or grease the pan. Glad they were kid approved though!
I didn’t see the recipe, just your notes and all your followers’ comments. My husband is the guardian of a handicapped diabetic, and I want to make the Oatmeal Banana Breakfast Muffins for them.
Thank you! … and thank you for posting your kid/diabetic friendly recipes on line to share
Patty, this is a members-only recipe. Sorry!
Hi..I am a member but wasn’t able to access this recipe. I could access all the others. Thanks, Pam
400 degrees you said,what mind of degrees are???Thank you
Fahrenheit
Does anyone have the nutritional stat’s on these?
Ashley, sorry we don’t calculate nutritional information for our recipes. You can plug the ingredients in many other nutritional websites that offer it.
I ran the recipe in my usual nutrition calculator and here’s the data:
Nutrition Facts
12 Servings
Amount Per Serving
Calories 149.1
Total Fat 2.1 g
Saturated Fat 0.5 g
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 0.3 g
Cholesterol 31.0 mg
Sodium 134.2 mg
Potassium 71.9 mg
Total Carbohydrate 28.6 g
Dietary Fiber 2.1 g
Sugars 15.8 g
Protein 5.2 g
Vitamin A 1.3 %
Vitamin B-12 1.3 %
Vitamin B-6 5.5 %
Vitamin C 2.6 %
Vitamin D 1.7 %
Vitamin E 0.2 %
Calcium 6.7 %
Copper 0.9 %
Folate 1.8 %
Iron 5.5 %
Magnesium 1.3 %
Manganese 1.3 %
Niacin 0.4 %
Pantothenic Acid 0.4 %
Phosphorus 3.3 %
Riboflavin 2.7 %
Selenium 0.3 %
Thiamin 0.5 %
Zinc 0.9 %
I made these muffins last night and they are delicious and filling. I am going to freeze them for easy grab and go breakfasts on school days.
★★★★★
awesome Hollie!
These look great! Can you use quick oats instead of old fashioned oats?
Your batter might come out too thin and runny with quick oats. I don’t recommend it.
Hello. What is the shelf life for these muffins.. What can I substitue for sugar?
3-5 days in the fridge. you may substitute honey.
I just made these and they taste very good BUT they do NOT look the same as the picture :( mine flattened out as soon as I pulled them out of the oven. My kids didn’t like the look of them so it was hard to get them to try them. I followed the recipe as it was I only added 2t of chia seeds could that have caused the problem?
I made these last Sunday to have during the school week and they were gobbled up in a day and a half! My daughter is asking for pumpkin muffins. Can I sub pumpkin puree for bananas? Would 1/2 cup of pumpkin work? Can’t beat how easy these are to make. Thanks so much :)
Hi Laura! can these be frozen?
I mean..Heather. That picture of Laura is deceiving :)
what is deceiving about my photo Lucy?
Not really deceiving..is just I always assume is you answering the question, when it could be any MOMables chef..and this recipe was posted by Brooke, and only God knows why I wrote Heather. Ohh I think my daughter beginning kindergarten is driving me crazy. We spent the morning looking at my archive of MOMables recipes, choosing lunches for her first week of school, we made this recipe for breakfast today, but I made half regular muffin size and the other half as 12 mini muffins for snacks/lunch treats etc.
Yes Lucy. You can freeze them either unbaked frozen in cupcake liners or baked. Just thaw, warm a little and serve. Or bake, and add 3ish minutes to baking time.
OK, so I already made them so they are baked. For breakfast I can warm them up..no biggie..how about if I want to put them in my daughter’s lunchbox? I made some mini muffins and I’d like to freeze them and put them in her lunchbox..just not sure how it will work out.
Thanks…again :)
Hi!
I am dying to freeze muffins for easy breakfasts. Can I ask a few clarifying questions?
1. How do you thaw them? Do you put it in the fridge the night before? What do you do the morning of to unfreeze? How do you warm it?
2. If you freeze them unbaked, you mean instead of 15-20 minutes, you bake 18-23 minutes?
Sorry for such obvious questions…I am learning in the kitchen!
Thank you so much! Your website is amazing!
Reema
Reema, if you freeze the muffins already cooked, you take them out and warm them in the oven or microwave the morning of. Or, you can take them out into the fridge the night before.
If you freeze them unbaked, I typically add about 3-4 minutes to the cooking time. Thanks so much Reema! I love having you in our community.
Could you use applesauce rather than bananas??
yes. remove the 2 bananas, add 1/2 cup apple sauce and 1 additional egg.
I made these today and they are already gone! We loved them!!! My 7-year-old son who has to be gluten free did most of the baking – it’s that easy!!!! Thanks so much!
Awesome Mary!!
What can I use in place of the yogurt? I am trying to do dairy free..I know how to use flax eggs but wondering what’s a good substitute for the yogurt… Aren’t Oats by nature gluten free? I guess I should check my oats?
I have replaced applesauce for yogurt in muffin recipes and it works great! Makes the muffins more moist :)
These are awesome! I have made some very similar and they are a hit with the kids! They are gluten-free, too, if you use gluten-free oats.
Can i use just the normal yogurt( not the Greek kind)
yes you could. make sure you drain out any excess liquid.
can you suggest a sugar substitute here? I am trying to use less sugar. Would adding more banana work.
Jenn, substitute 1/4 cup sugar and 1/2 cup yogurt. You need the volume.
Are you kidding me? It’s THAT easy? I am SO making these!!!
it’s that easy Zelma :)