Healthy, High-Protein Banana Oat Muffins You’ll Want Every Morning

If you love banana bread but want something lighter, protein-packed, and easy to grab on busy mornings, these muffins are your answer.

Made with mashed ripe bananas, creamy Greek yogurt, and oat flour, they are soft, naturally sweet, and full of cozy cinnamon flavor.

Unlike traditional muffins, these are:

• Lower in refined sugar
• Made without butter
• Moist thanks to yogurt
• Naturally fiber-rich from oats
• Perfect for breakfast or snacks

They are the kind of muffin you bake on Sunday and enjoy all week.

Why Greek Yogurt & Oat Flour Work So Well

Greek yogurt:

• Adds moisture without oil
• Boosts protein
• Creates tender crumb
• Balances sweetness

Oat flour:

• Naturally gluten-free (if certified)
• Adds gentle nuttiness
• Keeps muffins soft
• Adds fiber

The combination makes these muffins hearty but light.

Full Ingredients (Complete & Detailed)

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Yield: 9–10 standard muffins
Pan: 12-cup muffin tin

Main Muffin Batter

• 2 ripe bananas, mashed (about 1 cup)
• ½ cup plain Greek yogurt (full-fat or 2%)
• ¼ cup honey or pure maple syrup
• 1 large egg, room temperature
• 1 teaspoon pure vanilla extract
• 1 teaspoon ground cinnamon
• 1¼ cups oat flour (store-bought or blended oats)
• ½ teaspoon baking powder
• ¼ teaspoon baking soda (recommended for lift)
• Pinch of fine sea salt

Optional Add-Ins (Highly Recommended!)

• ¼ cup chocolate chips
• ¼ cup chopped walnuts or pecans
• 1 tablespoon chia seeds
• 2 tablespoons shredded coconut

Step-by-Step Instructions

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Step 1: Preheat & Prepare

Preheat oven to 350°F (175°C).

Line a muffin tin with liners or lightly grease.

Step 2: Mash Bananas

In a large bowl, mash bananas until mostly smooth with a few small lumps.

The riper, the better — brown spots mean sweetness.

Step 3: Mix Wet Ingredients

Add to bananas:

• Greek yogurt
• Honey or maple syrup
• Egg
• Vanilla

Whisk until smooth and creamy.

Step 4: Add Dry Ingredients

Add:

• Oat flour
• Cinnamon
• Baking powder
• Baking soda
• Salt

Fold gently until just combined.

Do not overmix.

Step 5: Add Mix-Ins

Fold in chocolate chips or nuts if using.

Step 6: Fill Muffin Cups

Fill each cup about ¾ full.

Optional: Sprinkle tops with extra cinnamon or oats.

Step 7: Bake

Bake 18–22 minutes.

Toothpick should come out clean.

Let cool 5 minutes before transferring to wire rack.

Texture & Flavor Profile

These muffins are:

Soft
Moist
Lightly sweet
Warm with cinnamon
Tender and fluffy

They taste like banana bread… but feel lighter and cleaner.

Nutritional Benefits

Each muffin (based on 10 servings):

Calories: 145
Protein: 5g
Carbohydrates: 22g
Sugar: 9g
Fat: 3g
Fiber: 2g

They’re balanced enough for breakfast and satisfying enough for snacks.

Storage & Meal Prep

Room temperature: 2 days
Refrigerator: 5 days
Freezer: Up to 2 months

Reheat 10–15 seconds for fresh-baked softness.

Expert Tips for Perfect Muffins

• Use very ripe bananas.
• Do not overmix.
• Let batter rest 5 minutes before baking.
• Add extra cinnamon for stronger flavor.
• For sweeter muffins, increase honey by 1–2 tablespoons.

Serving Ideas

Serve with:

• Almond butter
• Greek yogurt
• Fresh berries
• Coffee or tea
• Drizzle of honey

They’re perfect in lunchboxes too.

Interactive Moment

If you bake these Soft Cinnamon Banana Greek Yogurt Oat Breakfast Muffins…

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Chocolate chips… or walnuts?

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