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–+ servings
Freshly baked banana oatmeal raisin muffins arranged on table.

Banana Oatmeal Raisin Muffins with Greek Yogurt

Prep Time: 10 minutes
Cook Time: 23 minutes
Total Time: 33 minutes
Servings: 12 muffins
Author: Nico Pallotta

  • 3 ripe bananas about 1⅓ cups (290 g) mashed
  • 2 large eggs
  • ½ cup (120 g) Greek yogurt
  • ⅓ cup (65 g) brown sugar
  • ¼ cup (60 ml) vegetable oil or canola oil, or olive oil
  • 2 teaspoons vanilla extract

Dry Ingredients

  • 1 cup (100 g) rolled oats old-fashioned
  • 1 cup (150 g) all-purpose flour
  • 1½ teaspoons cinnamon
  • 2 teaspoons (8 g) baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (75 g) raisins

  • 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.
    Step 1 – Lightly greased nonstick muffin pan ready for the batter.
  • 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.
    Step 2 – Mashed bananas, eggs, yogurt, sugar, and oil mixed in a bowl.
  • 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.
    Step 3 – Oatmeal muffin batter with raisins folded throughout.
  • Fill the muffin pan: Divide the batter evenly among the 12 muffin cups. If desired, sprinkle the tops with a little brown sugar.
    Step 4 – Muffin pan filled with batter.
  • 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.
    Step 5 – Freshly baked golden muffins cooling in a nonstick muffin pan.
Substitutions
  • 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.
 
Tips
 
  • 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.
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