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–+ servings
Healthy banana oatmeal muffins made with oats and Greek yogurt on a blue platter.

Banana Oatmeal Muffins (Healthy Oil-Free Breakfast)

Prep Time: 5 minutes
Cook Time: 22 minutes
Total Time: 27 minutes
Servings: 12 muffins
Author: Nico Pallotta

Wet Ingredients

  • 3 large ripe bananas about 1½ cup / 350 g mashed
  • 1 large egg
  • ½ cup (125 g) Greek yogurt sub regular yogurt or non-dairy yogurt
  • ¼ cup (60 g) honey or maple syrup
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 1½ cup (170 g) rolled oats
  • 1 cup (150 g) all-purpose flour or whole wheat flour
  • 2 teaspoons (8 g) baking powder
  • ½ teaspoon (3 g) baking soda
  • 1 teaspoon cinnamon
  • 1 pinch salt

  • 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.
    Step 1 Mashed ripe banana mixed with egg Greek yogurt honey and vanilla extract in a bowl.
  • 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.
    Step 2 Rolled oats flour baking powder and baking soda mixed into the wet ingredients.
  • Bake: Spoon the batter into 12 lined muffin cups. Bake for 20–25 minutes, until golden and a toothpick comes out clean.
    Tip: Since these muffins are oil-free, they can stick to the liners. To prevent this, lightly spray the liners with oil and let the muffins cool fully before peeling.
    Step 3 Filling muffin pan with banana oatmeal batter before baking.
  • 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.
    Step 4 Golden banana oatmeal muffins just baked still in the muffin pan.
Substitutions
  • 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.
 
Tips
  • Prevent them from sticking: Since these muffins are made without oil, they can stick to the liners more than regular muffins. To make removal easier, lightly spray the liners with oil before filling them. And be patient — let the muffins cool completely before peeling.
  • 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.
  • Storage: Store the muffins in an airtight container for up to 3 days, or freeze them for up to 3 months.
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