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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.
    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
  • 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.
 
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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