These Banana Oatmeal Raisin Muffins are soft, moist, and perfectly sweet, made with Greek yogurt and rolled oats for a wholesome, satisfying breakfast or snack that’s easy to make and even easier to love.
For more wholesome ways to use ripe bananas, try our banana baked oatmeal, easy banana oatmeal cups, or soft banana oatmeal bars.
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Why you’ll love our banana oatmeal raisin muffins!
These Banana Oatmeal Raisin Muffins are soft, moist, and perfectly sweet, with warm cinnamon, juicy raisins, and a pleasant bite from rolled oats. 🍌 They’re an easy, wholesome breakfast or afternoon snack you’ll actually look forward to eating.
Louise and I love making everyday recipes a little healthier without sacrificing flavor or texture. These muffins are a perfect example: no butter, less added sugar than many traditional muffins, and simple ingredients that taste delicious together.
Greek yogurt makes the inside wonderfully soft and almost creamy, while rolled oats add fiber and a satisfying texture. Ripe bananas and raisins bring natural sweetness, and a little vegetable oil keeps every bite tender. 🌾
The result is a nutritious, satisfying muffin that fits beautifully into a balanced diet without feeling like a compromise. Make a batch for busy mornings, pack one as a snack, or enjoy it with your afternoon coffee. ☕
P.S: If you enjoy baking wholesome muffins, you’ll also love our banana oatmeal muffins, almond flour blueberry muffins, and pumpkin oatmeal muffins.
Ingredients
Full ingredients and substitutions are in the recipe box below.
- Bananas: Use very ripe, spotty bananas for natural sweetness and moisture. Frozen bananas work too; thaw and drain excess liquid.
- Eggs: Give these healthy banana muffins structure and softness.
- Greek yogurt: Makes the crumb soft, moist, and protein-rich. Use low-fat Greek yogurt or Skyr for even more protein, or plain dairy-free yogurt.
- Brown sugar: Adds sweetness and caramel notes. Substitute white sugar or coconut sugar, which is slightly less sweet.
- Vegetable oil: Keeps the muffins tender without butter. Substitute canola oil, light olive oil, or any neutral vegetable oil.
- Vanilla extract: Adds warmth and sweetness. Substitute vanilla bean paste.
- Rolled oats: Add fiber and a pleasant bite to these oatmeal breakfast muffins. Quick oats work but give a softer texture.
- All-purpose flour: Provides structure. Substitute white whole wheat flour for a heartier muffin.
- Cinnamon: Adds cozy flavor. Substitute pumpkin pie spice.
- Baking powder and baking soda: Work together for a light, fluffy texture. Keep both for reliable results.
- Salt: Balances sweetness and enhances flavor.
- Raisins: Add juicy sweetness to these banana raisin muffins. Substitute dried cranberries, chopped dates, or mini dark chocolate chips.
How to Make Banana Oatmeal Raisin Muffins
Step 1. Preheat the oven
Preheat the oven to 375°F (190°C). Lightly grease a 12-cup nonstick muffin pan with vegetable oil or cooking spray, coating the bottoms and sides to prevent sticking.
Step 2. Mix the wet ingredients
Mash the ripe bananas in a large bowl with a fork until mostly smooth.
Add the eggs, Greek yogurt, brown sugar, vegetable oil, and vanilla extract. Whisk until everything is well combined.
Step 3. Add the dry ingredients
Add the rolled oats, all-purpose flour, cinnamon, baking powder, baking soda, and salt.
Stir gently with a spatula until just combined, then fold in the raisins. Don’t overmix; this helps keep your banana oat muffins soft and tender.
Step 4. Fill the muffin pan
Divide the batter evenly among the 12 muffin cups.
For slightly sweet, golden tops, sprinkle with a little brown sugar. This is optional but adds a lovely finishing touch.
Step 5. Bake and cool
Bake at 375°F (190°C) for 23–25 minutes, until the tops are golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
Let the muffins cool in the pan for 10 minutes, then gently loosen the edges with a butter knife and transfer to a wire rack.
Enjoy these homemade breakfast muffins warm or at room temperature.
Tips
- Use very ripe bananas: Brown-spotted bananas are sweeter and give the muffins more flavor.
- Don’t skip the Greek yogurt: It makes the inside wonderfully soft, moist, and almost creamy. Thick Greek yogurt or Skyr works best.
- Use old-fashioned rolled oats: They add a pleasant, hearty bite. Quick oats produce a softer texture.
- Don’t overmix: Stir until the flour disappears. Overmixing can make the muffins tough.
- Grease the muffin pan: Coat the bottoms and sides of a nonstick pan to prevent sticking.
- Add a little sugar on top: Optional, but delicious for a lightly sweet, golden finish.
- Don’t overbake: Check at 23 minutes. A toothpick should come out clean or with a few moist crumbs.
- Cool before removing: Let the muffins rest in the pan for 10 minutes, then transfer to a wire rack.
- Store and freeze: Keep airtight for up to 2 days at room temperature, 4–5 days refrigerated, or 3 months frozen.
Frequently Asked Questions
Yes! Quick oats work well, but they’ll give the muffins a softer texture. We prefer old-fashioned rolled oats because they add a pleasant, hearty bite.
Yes. You can replace the all-purpose flour with white whole wheat flour for a heartier, more fiber-rich muffin. The texture may be slightly denser.
Yes, if they were ripe when frozen. Thaw them completely and drain excess liquid before mashing. If the bananas were frozen before they ripened, they’ll be less sweet, so you may need to add a little extra brown sugar.
Yes! Replace the raisins with mini dark chocolate chips for delicious banana chocolate chip oatmeal muffins. You can also use a combination of both.
Store the muffins in an airtight container for up to 2 days at room temperature or 4–5 days in the refrigerator.
For longer storage, freeze for up to 3 months in a freezer-safe container or bag. Thaw at room temperature or warm briefly in the microwave before serving.
More Easy Breakfast and Snack Recipes
- Oatmeal Raisin Baked Oatmeal
- Healthy Breakfast Cookies
- Oatmeal Raisin Energy Balls.
- Peanut Butter Banana Baked Oatmeal
- Baked Apple Oatmeal Cups
- Banana Peanut Butter Cookies
- Blueberry Oatmeal Cookies
- Banana Overnight Oats with Greek Yogurt
If you try this Recipe please leave a 🌟 star rating and let us know how it turned out in the comments—we love hearing from you.
Banana Oatmeal Raisin Muffins with Greek Yogurt
Ingredients
- 3 ripe bananas about 1⅓ cups (290 g) mashed
- 2 large eggs
- ½ cup Greek yogurt
- ⅓ cup brown sugar
- ¼ cup vegetable oil or canola oil, or olive oil
- 2 teaspoons vanilla extract
Dry Ingredients
- 1 cup rolled oats old-fashioned
- 1 cup all-purpose flour
- 1½ teaspoons cinnamon
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup raisins
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C). Lightly grease a 12-cup nonstick muffin pan with vegetable oil or cooking spray, making sure to coat the bottoms and sides of each cup.
- Mix the wet ingredients: Mash 3 ripe bananas in a large bowl with a fork until mostly smooth.Add 2 large eggs, ½ cup Greek yogurt, ⅓ cup brown sugar, ¼ cup vegetable oil, and 2 teaspoons vanilla extract. Whisk until well combined.
- Add the dry ingredients: Add 1 cup rolled oats, 1 cup all-purpose flour, 1½ teaspoons cinnamon, 2 teaspoons baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt. Stir gently with a spatula until just combined, then fold in ½ cup raisins.
- Fill the muffin pan: Divide the batter evenly among the 12 muffin cups. If desired, sprinkle the tops with a little brown sugar.
- Bake the muffins: Bake at 375°F (190°C) for 23–25 minutes, until the tops are golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.Let the muffins cool in the pan for 10 minutes, then gently loosen the edges with a butter knife and transfer to a wire rack.
Notes
- Bananas → Ripe frozen bananas, thawed and drained.
- Greek yogurt → Low-fat Greek yogurt, Skyr, or plain dairy-free yogurt.
- Brown sugar → White sugar or coconut sugar (slightly less sweet).
- Vegetable oil → Canola oil, light olive oil, or any neutral vegetable oil.
- Vanilla extract → Vanilla bean paste.
- Rolled oats → Quick oats (softer texture).
- All-purpose flour → White whole wheat flour (heartier texture).
- Cinnamon → Pumpkin pie spice.
- Raisins → Dried cranberries, chopped dates, or mini dark chocolate chips.
- Use ripe bananas: Brown spots mean more sweetness and flavor.
- Don’t skip the yogurt: Greek yogurt or Skyr keeps the muffins soft and creamy.
- Choose rolled oats: They add a pleasant bite; quick oats make softer muffins.
- Don’t overmix: Stir just until the flour disappears.
- Grease the pan: Coat the bottoms and sides to prevent sticking.
- Add sugar on top: Optional, for a lightly sweet, golden finish.
- Don’t overbake: Check at 23 minutes with a toothpick.
- Cool before removing: Rest in the pan for 10 minutes.
- Store and freeze: Keep airtight for 2 days at room temperature, 4–5 days refrigerated, or up to 3 months frozen.
Nutrition
Don’t Lose This Recipe
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Hi! We are Nico & Louise
We're here to share easy, healthy, and delicious recipes 🌿✨.
Welcome to our blog, we are glad you are here.
Yummy
Great job! Goes perfect with coffee in the morning with my bride!
Thank you so much, Christopher! So happy you both enjoyed them!
Nico