These banana oat Greek yogurt muffins are a simple, wholesome bake that turns two spotty bananas into tender, slightly chewy breakfast muffins. They’re perfect for busy mornings, lunchboxes, or a fiber-rich snack, and the Greek yogurt keeps them moist without needing much oil. If you like banana-forward treats, you might also enjoy trying a different banana dessert like this banana tempura recipe for a fun contrast of textures.
Why you’ll love this dish
These muffins balance comfort and nutrition: ripe bananas add natural sweetness, oats deliver hearty texture and fiber, and Greek yogurt contributes protein and moisture. They’re an easy swap for sugary store-bought muffins and work great for meal prep.
“Soft, not-too-sweet, and sturdy enough for lunchboxes — these became my go-to quick bake when I had ripe bananas to use.” — a regular kitchen tester
Reasons to try them:
- Fast prep: mostly mixing — no creaming or complicated techniques.
- Flexible: mix-ins let you tailor flavor and texture (nuts, chocolate, dried fruit).
- Kid- and adult-approved: mildly sweet, tender crumb.
- Health-forward: less added fat than many muffin recipes; oats and yogurt add nutrition.
The cooking process explained
Quick overview so you know what to expect: mash ripe bananas, stir them with oats, Greek yogurt and eggs to make a fairly wet batter, then fold in a small bowl of baking powder/baking soda plus salt to leaven. Divide into a muffin tin and bake 18–20 minutes at 350°F (175°C). The result is a slightly dense, moist muffin with chewy oat texture rather than a cake-like crumb.
What you’ll need
- 2 ripe bananas, mashed (very ripe = best flavor)
- 1 cup rolled oats (see notes below)
- 1 cup Greek yogurt (plain; full-fat or 2% for richest texture)
- 2 large eggs
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup honey or maple syrup (optional; use if bananas aren’t very ripe or you want sweeter muffins)
- 1 cup mix-ins (optional): chopped nuts, chocolate chips, or dried fruit
Ingredient notes and substitutions:
- Rolled oats vs quick oats: rolled oats give more chew and structure; quick oats will work but give a softer texture. See pro tip about pulsing if you want a finer crumb.
- Greek yogurt: plain is best. For dairy-free, use a thick plant-based yogurt and add 1–2 tbsp extra binder (e.g., ground flax + water).
- Eggs provide structure; for vegan swaps see Variations.
Step-by-step instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners or grease the cups.
- In a large bowl, mash the bananas until smooth-ish (a few small lumps are fine). Add the rolled oats, Greek yogurt, eggs, vanilla, and honey or maple syrup if using. Stir until combined — the batter will be somewhat thick but moist.
- In a separate small bowl, whisk together baking powder, baking soda, and salt.
- Add the dry ingredients to the wet mixture and stir just until incorporated. Avoid overmixing.
- Fold in your chosen mix-ins (about 1 cup total). Reserve a few to sprinkle on top if you like a café look.
- Spoon the batter evenly into the muffin cups (about 12 standard muffins).
- Bake 18–20 minutes, or until a toothpick in the center comes out clean or with just a few moist crumbs.
- Let muffins cool in the tin 5 minutes, then transfer to a wire rack to cool completely.
Best ways to enjoy it
Serve warm from the oven with a smear of nut butter or a light drizzle of honey. These muffins are excellent for:
- Breakfast on the go with coffee or a smoothie
- Brunch spread alongside scrambled eggs and fruit
- A lunchbox snack with a small container of yogurt
For a festive breakfast table, pair these with other holiday muffins and treats — they contrast nicely with spicier bakes like an easy Christmas stollen muffins for variety.
Storage and reheating tips
- Room temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Keeps 4–5 days; bring to room temp or warm briefly before serving.
- Freezing: Wrap individually or freeze in a single layer in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge or warm from frozen in a 325°F oven for 10–15 minutes.
- Reheating: Microwave for 15–25 seconds per muffin, or reheat in a 325°F oven for 7–10 minutes to refresh the texture.
Food safety note: because these contain eggs and dairy, don’t keep at room temperature longer than a day in hot climates. Refrigerate if you won’t eat them within 48 hours.
Pro chef tips
- Ripe bananas = best flavor. Dark-spotted bananas are sweeter and more aromatic.
- If you prefer a less chewy crumb, pulse the rolled oats briefly in a food processor (3–4 quick pulses) to break them down without making oat flour.
- Measure oats by weight (1 cup ≈ 90 g) for consistent results.
- Don’t overmix after adding the leaveners; overworking develops gluten and makes muffins dense.
- For taller domes, fill muffin cups nearly to the top; the batter tolerates it well because of the yogurt.
- Test for doneness with a toothpick inserted off-center near the largest mix-in cluster — melted chocolate can give a false “wet” reading.
Flavor swaps
- Chocolate banana: fold in 3/4 cup chocolate chips and 1 tablespoon cocoa powder.
- Nutty boost: swap half the oats for 1/2 cup oat flour and add 1/2 cup chopped walnuts or pecans.
- Cinnamon spice: add 1 teaspoon ground cinnamon and 1/4 teaspoon nutmeg.
- Gluten-free: use certified gluten-free rolled oats; if you want lighter muffins, replace 1/2 cup oats with 1/2 cup almond flour.
- Vegan option: replace 2 eggs with 2 flax eggs (2 tbsp ground flax + 6 tbsp water, chilled) and use plant-based yogurt. Expect a slightly denser texture.
Common questions
Q: How long do these muffins take from start to finish?
A: About 30–35 minutes total: 10–15 minutes active prep and 18–20 minutes baking.
Q: Can I use quick oats instead of rolled oats?
A: Yes. Quick oats will absorb liquid faster and yield a softer, less chewy texture. For a more even crumb with rolled-oat flavor, pulse rolled oats briefly.
Q: Do I have to add honey or maple syrup?
A: No — if your bananas are very ripe, you can omit the extra sweetener. Add it if you prefer a sweeter muffin or if your bananas are only lightly spotted.
Q: Can I make the batter ahead and bake later?
A: You can refrigerate the batter for up to 24 hours, but expect slightly denser muffins because oats will continue to hydrate. Stir gently before portioning and baking.
Q: Why did my muffins come out soggy in the middle?
A: Possible reasons: underbaked (try extra 2–4 minutes), too many wet mix-ins (e.g., large globs of yogurt or banana), or oven temperature too low. Check your oven with an oven thermometer.
Q: Are these freezer-friendly?
A: Yes — fully cooled muffins freeze well for up to 3 months. Thaw overnight in the fridge or warm in the oven.
Enjoy these simple, adaptable banana oat Greek yogurt muffins as a reliable make-ahead breakfast or wholesome snack — they’re forgiving, nutritious, and a great way to use up ripe bananas.
Banana Oat Greek Yogurt Muffins
Ingredients
Main Ingredients
- 2 pieces ripe bananas, mashed Very ripe = best flavor
- 1 cup rolled oats Rolled oats give more chew and structure; quick oats will work but give a softer texture.
- 1 cup Greek yogurt (plain; full-fat or 2% for richest texture) For dairy-free, use a thick plant-based yogurt and add 1–2 tbsp extra binder.
- 2 large eggs Provide structure, for vegan swaps see Variations.
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup honey or maple syrup (optional) Use if bananas aren’t very ripe or you want sweeter muffins.
- 1 cup mix-ins (optional): chopped nuts, chocolate chips, or dried fruit Reserve a few to sprinkle on top if desired.
Instructions
Preparation
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners or grease the cups.
- In a large bowl, mash the bananas until smooth-ish (a few small lumps are fine). Add the rolled oats, Greek yogurt, eggs, vanilla, and honey or maple syrup if using. Stir until combined — the batter will be somewhat thick but moist.
- In a separate small bowl, whisk together baking powder, baking soda, and salt.
- Add the dry ingredients to the wet mixture and stir just until incorporated. Avoid overmixing.
- Fold in your chosen mix-ins.
- Spoon the batter evenly into the muffin cups (about 12 standard muffins).
Baking
- Bake for 18–20 minutes, or until a toothpick in the center comes out clean or with just a few moist crumbs.
- Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.