These banana oatmeal muffins are soft, wholesome, and naturally sweet — a healthy breakfast you can feel good about every day.
For more healthy breakfast recipes, check out our apple cinnamon overnight oats, Greek yogurt chia pudding, protein apple muffins, and Greek scrambled eggs.
The Best Banana Oatmeal Muffins for a Healthy Breakfast
Recently, Louise and I started taking our breakfasts seriously 🥣. Between cooking, shooting, and writing all day, we needed something quick but nourishing — a make-ahead breakfast that fits busy mornings. These banana oatmeal muffins have become our favorite way to start the day.
You can bake them on a lazy Sunday or even the night before, and have a batch ready for most of the week. They stay soft, moist, and full of comforting banana flavor — perfect with a cup of coffee or a quick snack on the go. ☕
What we love most is that they’re nutritious and fiber-rich, thanks to oats, Greek yogurt, and bananas. These healthy banana muffins are made without oil or refined sugar, keeping them naturally low in saturated fats and part of a balanced, Mediterranean-style eating pattern.
And yes — they still taste indulgent. 🍌
Ingredients
Find complete ingredient list, quantities, and substitutions in the recipe box at the bottom of the page.
- Bananas: Use ripe or overripe bananas for natural sweetness and moist texture. Substitute with applesauce or mashed sweet potato for variety.
- Egg: Helps bind the muffins and adds lightness. Substitute egg with 1 tablespoon chia seeds stirred with 3 tablespoons water. Let it sit for about 10 minutes until it forms a gel-like texture — then use it just like a regular egg.
- Greek yogurt: Adds creaminess and protein. Substitute with low-fat Greek yogurt, Skyr for even more protein, or regular yogurt.
- Honey: A natural sweetener that pairs beautifully with banana. You can use maple syrup or date syrup if that’s what you have.
- Vanilla extract: Rounds out flavor; almond extract or cinnamon extract are nice twists.
- Rolled oats: Add fiber and structure to these banana oat muffins. Substitute with quick oats for a softer texture.
- Flour: All-purpose gives the best rise. Substitute whole wheat flour for a heartier bite or 1-to-1 gluten-free flour for gluten-free banana muffins without oil.
- Baking powder & baking soda: Keep muffins light and fluffy; ensure they’re fresh for best results.
- Cinnamon & salt: Enhance sweetness and balance flavor — don’t skip them!
How to Make Banana Oatmeal Muffins
Step 1. Mash and Mix the Wet Ingredients
Preheat your oven to 375°F / 190°C. In a large bowl, mash the bananas until smooth and creamy. Add the egg, Greek yogurt, honey, and vanilla extract. Whisk well until everything looks silky and combined. This mix gives your easy banana oatmeal muffins natural sweetness and a moist, fluffy texture.
Step 2. Add the Dry Ingredients
To the same bowl, add rolled oats, flour, baking powder, baking soda, cinnamon, and a pinch of salt. Stir gently until the dry ingredients are just incorporated. Avoid overmixing — that’s the secret to soft, tender healthy breakfast muffins.
Note: For more flavor, fold in 1/2 cup of your favorite add-ins such as chocolate chips, chopped walnuts, or blueberries. Keep it simple so the banana flavor shines.
Step 3. Bake
Divide the batter into 12 lined muffin cups. Bake for 20–25 minutes, or until the tops are golden and a toothpick comes out mostly clean.
Step 4. Cool, unwrap, enjoy
Let the muffins rest in the pan for about 5 minutes, then gently transfer them to a wire rack to cool completely. This quick rest helps them set and finish baking from the inside out. Once fully cooled, they’ll release from the muffin liners much more easily — and you’ll get that perfect, clean edge when you unwrap them.
Tips
- Use very ripe bananas: The riper the bananas, the sweeter and softer your muffins will be. Perfect for banana oatmeal breakfast muffins.
- Don’t overmix the batter: Mix gently until the dry ingredients are just combined — this keeps the muffins light and fluffy.
- Add a protein boost: Swap regular yogurt with low-fat Greek yogurt or Skyr for extra protein.
- Customize with your favorite add-ins: Try chocolate chips, berries, or nuts for flavor variety in your banana muffins with oats.
- Cool completely before peeling: Muffins release cleanly from liners once they’re fully cool.
- Freeze for quick breakfasts: These no sugar banana muffins freeze beautifully — just reheat in the microwave for a healthy grab-and-go breakfast.
Frequently Asked Questions
Yes! You can use plain yogurt, Skyr, or even an extra egg + 1/4 cup peanut butter or olive oil instead. Yogurt adds moisture and protein, giving you soft, balanced banana oat muffins every time.
Absolutely. Swap the flour for a 1:1 gluten-free blend and make sure to use certified gluten-free oats. The texture stays moist and hearty.
Keep them in an airtight container at room temperature for up to 2 days, or in the fridge for 4–5 days. They’re great reheated for quick healthy banana muffins during the week.
Yes — they freeze beautifully. Wrap individually and store up to 3 months. Thaw at room temp or warm briefly in the microwave.
More Easy Bake Recipes
- Sweet potato chocolate bread
- Easy zucchini muffins
- Sweet potato muffins
- Apple cinnamon muffins
- Protein banana bread
- Oil-free granola recipe
- Banana pancakes without added sugar
- Apple cake
If you tried this Banana Oatmeal Muffins recipe or any other recipe on our blog, please leave a 🌟 star rating and let us know how it goes in the comments. We love hearing from you!
Banana Oatmeal Muffins (Healthy Oil-Free Breakfast)
Ingredients
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: Preheat the oven to 375°F / 190°C. Line your muffin pan with muffin liners.In a large bowl, mash 3 large ripe bananas until smooth. Add 1 large egg, ½ cup Greek yogurt, ¼ cup honey, and 1 teaspoon vanilla extract. Whisk until creamy and well 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 gently until just combined — don’t overmix.Note: For extra flavor, mix in about ½ cup chocolate chips, walnuts, or blueberries.
- Bake: Spoon the batter into 12 lined muffin cups. Bake for 20–25 minutes, until golden and a toothpick comes out clean.
- Cool and Enjoy: Let the muffins rest in the pan for 5 minutes, then move them to a rack to cool completely. Once cool, they’ll peel easily from the liners and taste even better.
Notes
- Bananas → Applesauce or mashed sweet potato for a fun twist. Use ripe bananas for natural sweetness.
- Egg → 1 tablespoon chia seeds + 3 tablespoons water. Let sit 10 minutes until gel-like, then use as an egg.
- Greek yogurt → Low-fat Greek yogurt, Skyr for extra protein, or regular yogurt for a milder taste.
- Honey → Maple syrup or date syrup for a natural, refined-sugar-free swap.
- Vanilla extract → Almond or cinnamon extract for a warm, aromatic flavor.
- Rolled oats → Quick oats for a softer muffin texture.
- Flour → Whole wheat flour for more fiber or a 1:1 gluten-free flour blend for gluten-free banana muffins without oil.
- Baking powder & baking soda → Keep them fresh for the best rise and fluffy muffins.
- Cinnamon & salt → No substitutes needed — they balance sweetness and bring out the flavor.
- Use very ripe bananas → They make muffins naturally sweet and soft.
- Don’t overmix → Stir gently until combined to keep muffins light and fluffy.
- Add a protein boost → Use low-fat Greek yogurt or Skyr for extra protein.
- Customize your muffins → Mix in chocolate chips, berries, or nuts for fun banana muffins with oats variations.
- Cool completely → Let muffins cool before peeling — they’ll release cleanly and hold their shape.
Nutrition
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