Go Back Email Link
–+ servings
Tray of freshly baked healthy banana nut muffins cooling naturally in a bright kitchen.

Healthy Banana Nut Muffins (No Oil, With Greek Yogurt and Oats)

Prep Time: 10 minutes
Cook Time: 22 minutes
Total Time: 32 minutes
Servings: 12 people
Author: Nico Pallotta

  • 3 ripe bananas
  • 1 large egg
  • ½ cup (125 g) Greek yogurt
  • ¼ cup (80 g) honey sub ½ cup sugar
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 1 cup (100 g) rolled oats or quick oats
  • 1 cup (150 g) all-purpose flour or whole wheat flour
  • 1 teaspoon cinnamon
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 pinch salt
  • ¾ cup (85 g) walnuts chopped

  • Preheat the oven to 375°F (190°C). These muffins are very sticky, so lightly oil a 12-cup non-stick muffin pan OR spray the liners with oil to prevent sticking.
    Step 1 12-cup non-stick muffin pan brushed with oil.
  • Mash 3 ripe bananas in a large bowl until smooth, using a fork or potato masher.
    Add 1 large egg, ½ cup Greek yogurt, ¼ cup honey, and 1 teaspoon vanilla extract. Whisk until smooth.
    Step 2 Greek yogurt egg honey and vanilla whisked together with mashed bananas.
  • Add the dry ingredients: 1 cup rolled oats, 1 cup all-purpose flour, 1 teaspoon cinnamon, 2 teaspoons baking powder, ½ teaspoon baking soda, 1 pinch salt. Stir gently. Fold in ¾ cup walnuts.
    Step 3 Oats flour and spices stirred into banana batter until just combined.
  • Fill the muffin pan with the batter, dividing it evenly between 12 cups.
    Step 4 Muffin batter spooned evenly into a non stick muffin pan
  • Bake at 375°F (190°C) for 20–25 minutes, until golden and a toothpick comes out clean. Let cool 5 minutes before removing from the pan.
    Step 5 Banana nut muffins baked in the oven until golden and risen and cooling on a marble top.
Substitutions
  • Bananas → Extra-ripe bananas work best. Thawed frozen bananas also work.
  • Egg → Use a flax egg if needed.
  • Greek yogurt → Low-fat Greek yogurt or Skyr for more protein. Plain dairy-free yogurt also works.
  • Honey → Maple syrup or regular sugar.
  • Vanilla extract → Optional, or swap with almond extract.
  • Rolled oats → Quick oats for a softer texture.
  • All-purpose flour → Whole wheat flour or a gluten-free flour blend.
  • Cinnamon → Nutmeg or pumpkin spice.
  • Walnuts → Pecans, almonds, seeds, or leave them out.
 
Tips
  • Use very ripe bananas for the best flavor and natural sweetness.
  • Oil the pan or liners well. These muffins are sticky; a non-stick pan brushed with olive oil works best.
  • Mix gently. Overmixing makes muffins dense.
  • Don’t soak the oats. This keeps them nice and chewy, not mushy.
  • Fill cups evenly so the muffins bake at the same pace.
  • Test the center with a toothpick, not the edge.
  • Cool completely before removing. They release more easily.
  • Even better the next day once the flavors settle.
  • Store in an airtight container at room temperature for 2 days, or refrigerate for up to 5 days.
 
QR Code linking back to recipe