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Banana oat Muffins

Banana Oat Muffins

Banana oat muffins - Healthy and wholesome comfort meal suitable for breakfast and a quick grab for lunch. It is always a winner for kids and adults.
Course Breakfast
Keyword oatmeal recipe, Oats
Prep Time 10 minutes
Cook Time 20 minutes
Servings 12 Muffins


  • 2 1/4 cups gluten-free old-fashioned rolled oats
  • 2 large ripe bananas or 3 small bananas - Roughly 250 g
  • 3/4 cup unsweetened plain or Greek yogurt at room temperature
  • 2 eggs at room temperature
  • 1/4 to 1/2 cup sweetener of choice - regular sugar honey, monk fruit etc.
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon cinnamon
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup chocolate chips or any add-on like nuts dried cranberries, raisins, or blueberries.


  • Preheat the oven to 350 degrees F. Line a standard 12-cup tin with cupcake liners and lightly spray the liners. You can spray the pan directly if you don't have cupcake liners.
  • Place the oats, bananas, eggs, Greek yogurt, honey, baking powder, baking soda, vanilla extract, and salt in a blender and blend on high until the mixture becomes smooth. Scrape and stir the mixture at intervals to ensure everything is well blended, about 3 minutes.
  • Stir in the chocolate chips or any other mix-ins.
  • Pour the batter into the muffin cups about three-quarters full to give room for rising. Sprinkle with additional chocolate chips or nuts as desired.
  • Bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean.
  • Remove from the oven and place on a wire rack to cool for about 10 minutes. Remove from the pan and enjoy!


  • Preheated and is at 400 degrees F for at least 5 minutes before baking the muffins. The hotter the oven, the fluffier the muffins will be.
  • Don’t overmix the muffin batter. Gently stir till you get a perfect mix. Overmixing can create a big hole in the mix or toughen the muffins.