Easy Banana Oat Muffins Recipe with Greek Yogurt (2024)

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My Easy Oat and Banana Muffins Recipe with Greek Yogurt is delicious and nutritious — What an excellent way to start the day! Enjoy this easy muffin recipe for a weekday snack or fun weekend breakfast.

Table of Contents

Ingredient notes

While you could use a simple box mix to make banana muffins, it just doesn’t compare to the fresh ingredients used in this easy recipe.

• Mashed banana | Mash fresh bananas for a perfectly moist and deliciously healthy muffin recipe. Like with banana bread, you get the most flavor from using overripe bananas. It’s a great recipe to get rid of your brown bananas!
• Oats | Mix in some old-fashioned oats for texture and added health benefits. Avoid using quick oats — old-fashioned rolled oats are best.
• Flour | Give the structure of the muffin with classic all-purpose flour.
• Brown sugar | Bring a rich sweetness to the muffin recipe with light brown sugar.
• Baking powder and soda | Help the muffins rise with both baking soda and baking powder.
• Salt | Adding a bit of kosher salt enhances the sweeter flavors of the muffins with contrast.

• Cinnamon | What goes better with banana and oats than warm cinnamon?
• Eggs | Get tender muffins with a fluffy texture with two eggs, lightly beaten.
• Yogurt | Also adding to the texture and nutrition of the muffins is non-fat Greek yogurt. Use plain or vanilla.
• Oil | To ensure the muffins are nice and moist, add some canola oil to the batter.
• Vanilla | Bring creamy and rich flavor to the banana muffin recipe with a dash of vanilla extract.

How to make delicious Oatmeal Banana Muffins

Who knew it was so easy to make a healthy breakfast? These moist muffins are tasty and nutritious!

STEP 1 | Preheat and prep

Let’s dive right in by preheating the oven to 375 degrees F, placing paper liners into a 12-cup muffin pan, and setting it aside. If preferred, use silicone liners.

STEP 2 | Combine flour mixture

Next, whisk together the flour, oats, brown sugar, baking powder, salt, and cinnamon in a large bowl.

STEP 3 | Mix wet ingredients

Then, in a separate bowl, mash the bananas with a fork and add the eggs, stirring well with the fork. Add the Greek yogurt, oil, and vanilla and mix well once again.

STEP 4 | Complete the muffin batter

Now, make a well in the dry ingredients and pour in the wet mixture, stirring just until moistened.

STEP 5 | Fill the muffin pan and bake

Next, evenly divide the muffin batter among the muffin cups and sprinkle the tops with a few extra oats.

Bake the muffins for 18 – 22 minutes until the muffins are golden brown on top, and a toothpick inserted in the center comes out clean or with just a few moist crumbs.

STEP 6 | Cool and serve!

Before removing the muffins from the pan, let them cool on a wire rack for 5 minutes. Then, carefully remove the muffins and serve warm or allow them to cool to room temperature on the cooling rack. Enjoy your healthy banana oatmeal muffins!

For more delicious muffins with unique flavor combinations, try my salty and sweet Maple-Glazed Bacon Muffins, Easy Blueberry Sour Cream Muffins, and this Bakery-Style Coffee Cake Muffins Recipe with Streusel Crumble.

Variations and substitutions

• Add-Ins. After you combine the wet and dry ingredients, gently fold in chopped walnuts, chocolate chips, or toasted coconut for added texture and flavor.
• Flour Alternatives. If preferred, swap the all-purpose flour for oat flour, coconut flour, whole wheat flour, or another favorite.
• You can substitute the canola oil with vegetable oil, avocado oil, or grapeseed oil if desired.

Storage and reheating tips

• Line an airtight container with paper towels to store leftover oatmeal muffins and keep them moist. They will last at room temperature for about four days or in the fridge for about a week.
• You can also freeze the muffins by wrapping each with plastic wrap and freezing them in a freezer-safe container or zip-top bag for up to two months.

Frequently asked questions

Serving suggestions

For breakfast serve your banana oat muffins with yummy Tiramisu Cheesecake Parfaits and Homemade Buttery Honey Nut Granola Recipe.

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About Sheila Thigpen

Recipe Developer, Food Photographer, Food Writer

Sheila Thigpen is the publisher of Life, Love, and Good Food — a Southern food blog — and the author ofEasy Chicken CookbookandThe 5-Ingredient Fresh and Easy Cookbook. After 20+ years in the publishing industry, she retired in 2018 to focus on her own creative endeavors full time. She and her husband live near the beautiful Smoky Mountains and have a precious little granddaughter who has stolen their hearts.As an influencer, Sheila has collaborated with brands like Creamette, Kroger, HERSHEY’S, Hamilton Beach, Garafalo Pasta, OXO, Smithfield, Valley Fig Growers, and more.

Beyond the recipe: Muffin Week 2018

It’s officially August and we’re celebrating with Muffin Week! An amazing group of food bloggers and I have teamed up to bring you muffin recipes all week!

You’ll find the full spread of savory, sweet, healthy and indulgent muffin recipes over atA Joyfully Mad Kitchen. Be sure to look for some new muffin recipes to try!