Description
These banana oatmeal muffins turn out soft, wholesome, and naturally sweet, making them a healthy breakfast option you can enjoy with confidence every day.
Ingredients
Scale
Wet Ingredients
- 3 large ripe bananas about 1½ cup / 350 g mashed
- 1 large egg
- ½ cup Greek yogurt sub regular yogurt or non-dairy yogurt
- ¼ cup honey or maple syrup
- 1 teaspoon vanilla extract
Dry Ingredients
- 1½ cup rolled oats
- 1 cup all-purpose flour or whole wheat flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- 1 pinch salt
Instructions
- Mix the Wet Ingredients: Heat the oven to 375°F / 190°C. Prepare a muffin pan with muffin liners. In a large bowl, mash 3 large ripe bananas until smooth. After this, Add 1 large egg, ½ cup Greek yogurt, ¼ cup honey, and 1 teaspoon vanilla extract. Whisk the mixture until creamy and fully combined.
- Add the Dry Ingredients: Add 1½ cup rolled oats, 1 cup all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, 1 teaspoon cinnamon, and 1 pinch salt. Stir lightly until the batter comes together — do not overmix.
- Note: If you want extra flavor, stir in about ½ cup chocolate chips, walnuts, or blueberries.
- Bake: Divide the batter evenly between 12 lined muffin cups. Bake for 20–25 minutes, until the tops are golden and a toothpick inserted in the center comes out clean.
- Tip: Because these muffins are oil-free, they may stick to the liners. To avoid this, lightly coat the liners with oil spray and allow the muffins to cool completely before peeling.
- Cool and Enjoy: Leave the muffins in the pan for 5 minutes, then transfer them to a rack and let them cool fully. After they cool, they will peel more easily from the liners and the flavor will be even better.
Notes
- Bananas → Try applesauce or mashed sweet potato for a different option. Always Choose ripe bananas to add natural sweetness.
- Egg → Mix 1 tablespoon chia seeds with 3 tablespoons water. Let it rest for 10 minutes until it becomes gel-like, then use it as an egg.
- Greek yogurt → You can use low-fat Greek yogurt, Skyr for extra protein, or regular yogurt for a milder taste.
- Honey → Maple syrup or date syrup work well as a natural, refined-sugar-free swap.
- Vanilla extract → Almond or cinnamon extract gives a warm, aromatic flavor.
- Rolled oats → Quick oats are a good choice if you want a softer muffin texture.
- Flour → Whole wheat flour adds more fiber, or use a 1:1 gluten-free flour blend for gluten-free banana muffins without oil.
- Baking powder & baking soda → Keep both fresh to get the best rise and fluffy muffins.
- Cinnamon & salt → No any substitutes are needed — they balance sweetness and bring out the flavor.
- Prep Time: 5 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 of 12
- Calories: 156 kcal
- Sugar: 8g
- Fat: 2g
- Saturated Fat: 0.5g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 16mg