These healthy banana oat muffins are rich in nutrients and packed with a variety of superfoods including oats, Greek yogurt, whole grains, and walnuts. This is by far the healthiest recipe on the blog to date, and I think you’ll agree that they really do taste great. It isn’t a sweet muffin that you’ll find at a bakery or one I would choose to bake for company or a special occasion. I created them for a practical, everyday, quick nutritious breakfast on the go that will leave you feeling full. They are made with no oil, no butter, and no added refined sugar. Ripe bananas and a small amount of honey yield just enough sweetness to make them delicious. They came out surprisingly moist, and I know I’ll be making these again and again.
Soak Your Oats!
The only tricky part about these banana oat muffins is remembering to soak your oats. Be sure not to use steel cut oats for this recipe. They need to be old fashioned rolled oats, and they should be soaked in milk for at least 30 minutes and up to an hour before baking. No worries if you go a little over an hour, but you don’t want them to soak so long that they become mushy! Leave the eggs out to come to room temperature while your oats are soaking. Aside from remembering that step, this recipe is a breeze!
Only Ripe Bananas…
You want to make sure your bananas are very ripe. They should be slightly mushy to the touch with a couple brown spots even. A little past the prime banana eating point is what you are looking for. I guess that isn’t exactly objective ????, but hopefully it is somewhat helpful. This will help to maximize the natural sweetness from the bananas. We aren’t adding any white or brown sugar here, so the sweeter your bananas, the better. I forgot to take a picture, but I will next time I make the muffins and update the post!
I hope your family enjoys these healthy banana oat muffins as much as mine! Thanks for reading, and be sure to check out these other (not as healthy) muffin options below.Print
These healthy banana oat muffins are rich in nutrients and packed with a variety of superfoods including oats, Greek yogurt, whole grains, and walnuts. They are moist and delicious and make for a perfect everyday, quick nutritious breakfast on the go that will leave you feeling full.
- 1/2 cup old fashioned rolled oats, soaked in 2/3 cup 2% milk for 30 minutes
- 2 cups ripe banana, smashed (about 4 bananas)
- 1/4 cup full fat plain Greek yogurt
- 1/3 cup honey
- 1 1/2 teaspoons vanilla
- 1 egg plus 1 egg yolk, room temperature
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 3/4 teaspoon salt
- 1/2 cup chopped walnuts
- 1 tablespoon flaxseed
- Preheat oven to 375 degrees F and generously grease a muffin pan with non-stick cooking spray. (avoid muffin/cupcake liners).
- Combine all wet ingredients in a large mixing bowl adding the egg + yolk last to avoid overmixing. Prior to adding the egg, be sure to mix very well as the Greek yogurt tends to clump up. You can also use a stand mixer with the paddle attachment if you prefer.
- Whisk dry ingredients together in a medium sized mixing bowl.
- Add the dry ingredients to the wet ingredients and thoroughly combine with a whisk or large spatula.
- Stir in chopped walnuts and flaxseed.
- Use a large cookie scoop to fill each muffin cup with batter and sprinkle the tops with chopped walnuts.
- Bake muffins on middle oven rack for 20 minutes or until cooked through. You can insert a toothpick into the center of a muffin to test for doneness. It should be dry when removed.
- Remove pan from oven and transfer the muffins to a wire rack for cooling.
- Feel free to add more flaxseed to boost the fiber content in these muffins
- Make sure your bananas are ripe to maximize their natural sweetness!
- Avoid using muffin/cupcake liners as these muffins will stick due to their lack of oil/butter.
- Category: Muffins
- Method: Baked
- Cuisine: American
Keywords: banana, nut, oats, healthy, muffins