Healthy Banana Oatmeal Muffins You Will Love
The healthy banana oatmeal muffins will quickly become a household staple. They are easy to make, delicious to eat, and sneak in some protein, making them a great breakfast option!

These simple but delicious muffins are a staple in our house! They are perfect for days when we have a full schedule, make great toddler snacks, and are portable for outdoor adventures. All this while packing a pretty great nutritional punch!
Healthy fats and protein will help keep you full, and the natural sweetness of bananas adds a layer of flavor. Oats add in texture, and you have a delicious muffing that is healthy for those on-the-go mornings. We make them in batches and freeze them for later! Easy!
What Are Healthy Banana Oat Muffins?
Healthy banana oat muffins are a nutritious twist on traditional muffins, made with wholesome ingredients like rolled oats, ripe bananas, and Greek yogurt. Unlike conventional muffins loaded with refined sugars, these get their sweetness naturally from bananas and just a touch of honey or maple syrup. They’re incredibly moist, perfectly spiced with cinnamon, and offer a satisfying blend of protein and complex carbohydrates that makes them ideal for breakfast or snacks.

Why Make These Healthy Banana Oatmeal Muffins?
Mornings around our house can sometimes feel a bit crazy—school and work schedules, sleepy kiddos, and appointments to keep. Having something we can pull out and easily heat up (or not!) makes things so much easier!
- Naturally sweetened: This recipe uses ripe bananas and just a touch of honey or maple syrup instead of refined sugar.
- Protein-packed: These muffins contain Greek yogurt and almond butter for lasting energy.
- Meal-prep friendly: Freeze these muffins beautifully for up to 3 months.
- Kid-approved: They’re a hit with even the pickiest eaters.
- Customizable: This recipe is easy to adapt with mix-ins like nuts, dried fruit, or chocolate chips.
If you’re struggling with school day breakfasts, school lunches or snacks, then this recipe is a great option. Toast some frozen sausage or scramble an egg to pair with a banana oatmeal muffin, and you are set with a healthy and filling breakfast! We also pack these in lunches as a little side or snack.
Want to know a secret mom hack? You can substitute 1 cup of oats for a protein pancake mix and add even more protein if you’d like! Again, easy (and delish!)!
Healthy Banana Oatmeal Muffin Ingredients
- Bananas: Choose ripe bananas, but make sure they are not overly brown on the inside. Think lightly spoiled like freckles.
- Almond butter: We stick with almond butter from Thrive Market or Trader Joe’s. Using peanut butter is an option, but it can change the color of the muffins a bit!
- Greek yogurt: This adds some protein to the mix!
- Honey or maple syrup: I use about 2 Tbsp unless the bananas are a bit less ripe, then add another tablespoon.
- Rolled oats: These add great texture! Make sure to use rolled oats (we like the sprouted ones by One Degree from Costco or Thrive) and not quick-cooking or steel-cut oats. Use gluten-free oats to easily make this recipe gluten-free!
- Baking soda, baking powder: These act as leavening agents to give the muffins a little rise.
- Optional: Protein pancake mix: If you want to add more protein to the recipe, you can substitute 1 cup of protein pancake mix (like Kodiak or another brand) for 1 cup of oats.
A full list of ingredients can be found in the recipe card below.
Variations for Healthy Banana Oatmeal Muffins
One of the best things about this recipe is that it is versatile. Craving some texture? Add dried fruit or nuts! Want more spice? Add pumpkin pie spice! Want a festive fall vacation? Grab some pumpkin puree!
- Chopped nuts: You can add in chopped walnuts, pumpkin seeds or pecans.
- Dried fruit: You could add in dried fruit like raisins or cranberries.
- Chocolate chips: You could even add in some chocolate chips!
- Pumpkin puree: For a festive twist, you can reduce the number of bananas to two and add one cup of pumpkin puree!
- Fresh fruit: Add in some fresh blueberries or chopped apples!

How To Make These Healthy Banana Oatmeal Muffins in 3 Easy Steps (and One Bowl!)
- Mix all the wet ingredients except the mashed bananas into a large bowl, then fold in the bananas.
- Add in the rolled oats, baking powder, baking soda, cinnamon, and salt and mix.
- Transfer to a muffin pan and bake!
FAQs
Can I make these healthy banana oatmeal muffins gluten-free?
Yes! Make sure to use a gluten-free baking powder, and opt for gluten-free oats. It’s a simple switch!
Can I make these banana oatmeal muffins vegan?
To make this recipe vegan, use flax eggs instead of eggs. Also, use maple syrup and a vegan yogurt alternative.
Can I freeze these banana oatmeal muffins?
Absolutely, you can! Simply bake as directed below and allow to cool completely. Once cooled, transfer the muffins to a baking sheet and flash freeze overnight or for about 8 hours. Once frozen, transfer to an airtight freezer container or a bag. If using a bag, remove as much air as possible to prevent freezer burn.
How do I reheat frozen muffins?
To heat from frozen, simply place the muffins on a plate and either allow them to sit in the refrigerator overnight or pop them in the toaster oven frozen! You can also defrost them slowly in the microwave using the defrost setting.

I hope you enjoy these!

Healthy Banana Oatmeal Muffins
These healthy banana oatmeal muffins will quickly become a household staple. They are easy to make, delicious to eat, and sneak in some protein, making them a great breakfast option! Customize them to your liking.
Ingredients
- 3-4 ripe bananas, mashed
- 1/4 cup almond butter
- 1/2 cup Greek yogurt
- 2 large eggs
- 1 tsp vanilla extract
- 2-3 Tbsp honey or maple syrup
- 1/4 tsp ground cinnamon
- 2 cups rolled oats
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- Optional: pecans, pumpkin seeds, and/or walnuts
- Optional: raisins, dried cranberries, or chocolate chips
Instructions
- Preheat the oven to 350 degrees, and line a muffin pan with silicone liners or spray the pan lightly with oil. Set aside.
- In a small bowl, mash your bananas well.
- In a medium to large bowl, mix together the almond butter, greek yogurt, eggs, vanilla, and honey or maple syrup. Mix well as the almond butter can be thick.
- Once the wet ingredients are well combined, fold in the mashed bananas.
- Add the cinnamon, baking powder, baking soda, and salt to the mixture. Then fold in the rolled oats.
- Mix until well combined, then use a spoon to transfer the batter into the prepared muffin cups.
- Bake for 20 minutes, then let cool.
- Enjoy with a bit of grass-fed butter or as is!
Notes
- I often double this recipe and place half the muffins in the freezer.
- To freeze, place the muffins in a freezer container and separate the layers with parchment paper. To thaw, remove the desired number of muffins from the freezer, place them in a glass Tupperware container, and refrigerate overnight. Reheat (or don't!) and enjoy!
- To add more protein per serving, substitute a protein powder pancake mix for 1 cup of the oats.
- To make gluten-free, make sure to use gluten-free baking soda and gluten-free rolled oats.
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