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
- 1 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
- 3 large eggs
- 1 tablespoon vanilla extract
- 2 cups whole wheat flour fluffed and leveled (about 260g)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 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.