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Banana Oat Muffins Recipe

Use it all in this Banana Oat Muffins Recipe that incorporates the entire banana, including the peel for a bold banana flavor!
Course Breakfast, Snack
Cuisine American
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 12
Calories 294kcal


For the Muffin:

  • 1 can of PAM® Non-Stick Cooking Spray
  • 2 cups of flour
  • 1 ¼ cups of oats
  • ½ cup of brown sugar
  • ½ cup of sugar
  • 1 teaspoon of baking powder
  • 1 teaspoon of baking soda
  • pinch of salt
  • 1 ½ teaspoon of cinnamon
  • 2 whole bananas ends cut off
  • 2 eggs
  • ¼ cup of melted butter
  • ¼ cup of Greek yogurt

For the Topping:

  • 3 tablespoons of butter
  • ¼ cup of oats
  • ¼ cup of brown sugar
  • 2 tablespoons of all-purpose flour


  • Preheat the oven to 350°.
  • In a large bowl mix together the flour, oats, brown sugar, sugar, baking powder, baking soda, pinch of salt, and cinnamon until combined and set aside.
  • Next, add the bananas, eggs, melted butter and Greek yogurt to a blender and puree on high speed until smooth.
  • Combine the wet and dry ingredients until combined and set aside.
  • For the topping: In a separate medium size bowl cut together the butter, oats, brown sugar and flour until the butter is the size of rice.
  • Spray the inside of a 12 count muffin tin sprayed with PAM® Non-Stick Cooking Spray and divide the batter into each muffin slot and top off with the oatmeal-brown sugar topping.
  • Bake the tray in the oven at 350° for 22 to 25 minutes or until they are lightly browned and firm.
  • Cool before serving.


Calories: 294kcal | Carbohydrates: 51g | Protein: 5g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 45mg | Sodium: 167mg | Potassium: 197mg | Fiber: 2g | Sugar: 24g | Vitamin A: 260IU | Vitamin C: 1.7mg | Calcium: 48mg | Iron: 1.8mg