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A batch of golden-topped banana oatmeal muffins in paper liners on a rustic wooden board with rolled oats, banana slices and a linen napkin

Banana Oatmeal Muffins: Healthy Breakfast You Can Make Ahead

Three ripe bananas and rolled oats make these muffins tender and naturally sweet, with plain Greek yogurt for moisture. Bake a batch on Sunday and freeze what you do not eat by Wednesday.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Ingredients Method

Ingredients
  

  • 3 whole ripe bananas about 1 1/4 cups mashed
  • 1 1/4 cups all-purpose flour
  • 1 cup rolled oats
  • 1/2 cup plain Greek yogurt whole-milk or 2%
  • 2 large eggs room temperature
  • 1/4 cup maple syrup
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
  • 1/2 cup chopped walnuts optional
  • 1 tsp vanilla extract

Method
 

  1. Heat the oven to 375°F. Line a 12-cup muffin pan with paper liners or grease the cups lightly.
  2. Mash the bananas in a large bowl until mostly smooth, about 1 1/4 cups. Whisk in the eggs, Greek yogurt, maple syrup and vanilla until evenly combined.
  3. In a second bowl, stir together the flour, oats, baking powder, cinnamon and salt. Add to the banana mixture and fold until just combined, then fold in the walnuts.
  4. Divide the batter among the 12 cups, about 1/3 cup each, filling them three-quarters full.
  5. Bake 22-25 minutes, until the tops spring back when touched and a toothpick inserted in the center comes out clean.
  6. Cool in the pan 5 minutes, then transfer to a rack. Store in an airtight container up to 4 days, or freeze up to 3 months.