Total Time 20 minutes
Recipe Yields 4

These Banana Oatmeal Muffins are SO moist, made with oatmeal baked right in! They are made with low-fat Greek yogurt, unsweetened applesauce, and whole wheat flour, making them a healthy breakfast option with fiber and protein. Easy to make and freezer friendly.

Banana Oatmeal Muffins Recipe

  • 1 cup quick cooking oats or instant
  • cup boiling water
  • 4 overripe bananas
  • 1 cup brown sugar packed (about 160g)
  • 1/2 cup unsweetened applesauce
  • 1/2 cup 0% plain Greek yogurt
  • large eggs
  • 1 tablespoon vanilla extract
  • 2 cups whole wheat flour fluffed and leveled (about 260g)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • teaspoon cinnamon
  • 1/4 teaspoon salt
  • chocolate chips, nuts or raisins optional


  • Preheat oven to 350 degrees F and line 3 muffin pans with paper liners, spray with non-stick spray or use silicone muffin cups. (see notes in post above)
  • Add oats to a medium bowl and cover with boiling water. Set aside.
  • In a large bowl, mash bananas with a fork or whisk. Add sugar, applesauce, yogurt, eggs, and vanilla, and whisk until combined.
  • Add flour, baking powder, baking soda, cinnamon and salt, and stir until just combined. Gently stir in the soaked oats.
  •  Fill muffin cups 3/4 full and bake for 14-16 minutes, until a toothpick comes out clean or with moist crumbs.
  • Let cool in pans for 5-10 minutes before removing to a wire rack to cool completely. Store in an airtight container on the counter for 2 days, in the fridge for 1 week, or in the freezer for up to 3 months.

This recipe was featured on BestRecipeFinder.