These healthy oat banana muffins are my favorite homemade snack when I want something quick, satisfying, and guilt-free. Made with wholesome ingredients like oats, bananas, and eggs, they come together in just minutes and keep me full for hours. Whether I’m grabbing one for breakfast, a midday bite, or dessert, they never disappoint.
Why I Love This Recipe
I love how these muffins are naturally sweet, fluffy, and full of flavor without using refined sugar or flour. They’re so easy to make—all I need is a bowl and a fork. I feel good eating them multiple times a day because they help keep me energized, satisfied, and on track with my health goals.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- 2 ripe bananas, mashed
- 2 eggs
- 1 cup rolled oats
- ½ cup yogurt (plain or Greek)
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract (optional)
- Pinch of salt
Directions
- I preheat my oven to 180°C (350°F) and grease a muffin tin or line it with paper liners.
- In a bowl, I mash the bananas until smooth, then add the eggs and yogurt. I stir until fully combined.
- I add the oats, baking powder, vanilla extract, and salt, mixing everything into a thick batter.
- I divide the batter evenly among 6–8 muffin cups.
- I bake for 20–25 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
- I let them cool slightly before serving warm or storing for later.
Servings and Timing
This recipe makes 6 to 8 muffins. It takes about 5 minutes to prepare and 20–25 minutes to bake. Perfect for a healthy snack or breakfast any time of the day.
Variations
- Add-ins: I sometimes mix in chopped nuts, raisins, or dark chocolate chips for variety.
- Spices: I like to add a pinch of cinnamon or nutmeg for extra warmth and flavor.
- Dairy-free: I substitute yogurt with a plant-based version to keep it dairy-free.
- Extra protein: A scoop of protein powder blends well into the batter if I want a more filling version.
Storage/Reheating
I store leftover muffins in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. To reheat, I pop one in the microwave for 15–20 seconds or warm it in the oven at 150°C (300°F) for a few minutes.
FAQs
Are these muffins really sugar-free?
Yes, I rely on the natural sweetness of ripe bananas, so there’s no need to add sugar. If I want them sweeter, I might add a touch of honey or maple syrup.
Can I freeze these muffins?
Absolutely. I freeze them in a zip-top bag for up to 2 months. When I want one, I just reheat it in the microwave or oven until warm.
Can I use quick oats instead of rolled oats?
Yes, quick oats work just as well. The texture might be slightly softer, but I find it just as tasty.
What can I use instead of yogurt?
I often substitute yogurt with applesauce or mashed avocado for a different texture and flavor, especially if I’m out of yogurt.
Do I need a blender to make this?
No blender is needed. I mash everything with a fork or whisk, and it turns out perfectly every time.
Conclusion
These healthy oat banana muffins are a lifesaver when I need something fast, nutritious, and delicious. With simple ingredients and a quick prep time, they’ve become a regular part of my daily routine. I never get tired of them, and I always feel good about having one more.
Healthy Oat Banana Muffins in 5 Minutes
- Prep Time: 5 minutes
- Cook Time: 20–25 minutes
- Total Time: 25–30 minutes
- Yield: 6–8 muffins
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
These healthy oat banana muffins are quick, satisfying, and made with wholesome ingredients like oats, bananas, and eggs. Perfect for a nutritious snack or breakfast.
Ingredients
- 2 ripe bananas, mashed
- 2 eggs
- 1 cup rolled oats
- ½ cup yogurt (plain or Greek)
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract (optional)
- Pinch of salt
Instructions
- Preheat oven to 180°C (350°F) and grease a muffin tin or line with paper liners.
- Mash bananas in a bowl, then add eggs and yogurt. Stir until combined.
- Add oats, baking powder, vanilla extract, and salt. Mix into a thick batter.
- Divide batter evenly among 6–8 muffin cups.
- Bake for 20–25 minutes, or until tops are golden and a toothpick comes out clean.
- Let cool slightly before serving or storing.
Notes
- Add-ins like nuts, raisins, or dark chocolate chips can be included.
- Spices such as cinnamon or nutmeg add extra flavor.
- Use plant-based yogurt for a dairy-free version.
- Add a scoop of protein powder for more protein.
- Store in an airtight container at room temp for 2 days or in the fridge for 5 days.
- Freeze for up to 2 months and reheat before serving.
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 5g
- Sodium: 70mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
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