Honest Fare

Pretty Provisions and Notes from the Kitchen

Yogurt Banana Oat Muffins

View Recipe
Yogurt Banana Oat Muffins, Honest Fare by Gabrielle Arnold

Luckily, I don’t have a giant sweet tooth…unless of course something sweet is around. Then I eat it all. Which is why I don’t bake much. Plus I generally find the science of baking exhausting to follow. Nevertheless, I always keep my eye out for healthier baked goods that have easy to follow recipes. Found one.

I wouldn’t call these Banana Oat Muffins just healthier either, they’re straight up nutritious. No butter. No refined flour. Barely any sugar or oil. Lots of protein AND fiber, fiber, fiber. I realize that doesn’t sound all that tasty…but these muffins are of the delicious kind. Plus you get to use a pretty cool technique to make them.

You’re going to turn rolled oats into oat flour by pulsing them in the food processor until you get a consistency that’s similar to uncooked grits.
This is what you’ll use instead of pastry flour. About 2 cups of rolled oats should yield all the oat flour you’ll need. It only takes a few seconds to do.

The rest of the recipe is super easy and quick (about 10 minutes before they’re in the oven). I only bake them for about 15 minutes cause I prefer banana goods on the moist side. But take it up to 18 – 20 minutes if you like.

And remember, the more ripe your bananas are the better!

P.S. I made the muffins again since writing this. I tried adding chocolate chips a batch and they were great as a slightly less healthy option!

Print RecipeBack to Top


Coop/prep time: 30 mins. Makes 12 muffins. Oat flour is just regular old oatmeal in powder form, which you will do by food processing. 2 cups rolled oats yields 1 ½ cup oat flour (refer to step #3 in directions below for details on that). I also have made these with chocolate chips and they’re great!

You need:

  • 1 ¼ cup rolled oats
  • 1 ½ cup oat flour (refer to #3)
  • 1/2 cup plain, low fat yogurt
  • 1/2 cup low fat milk or soy milk
  • 1/2 cup brown sugar
  • 1/3 cup sunflower oil
  • 2 large, really ripe bananas mashed
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 lightly beaten egg
  • 1/2 teaspoon nutmeg
  • 1/4 cup raisins, walnuts or both
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon


  1. Preheat oven to 400°
  2. Mix rolled oats, yogurt and milk together in a bowl. Let stand for 10 minutes.
  3. It will require about 2 cups of rolled oats to make the 1 1/2 cups or oat flour you need. Just pulse the 2 cups rolled oats in the food processor until they turn to a powdery consistency (like dry grits).
  4. Now, combine oat flour, salt, sugar, spices, baking powder and baking soda in a separate bowl.
  5. Add mashed banana, egg and oil to the rolled oat mixture and mix well.
  6. Now add dry oat flour mixture to rolled oat mixture and mix together well. Add in nuts and/or raisins if desired and incorporate evenly. Chocolate chips are great too!
  7. Fill greased or lined muffin cups 2/3 of the way. Bake for approximately 16-20 minutes.



  1. Joey
    Posted February 14, 2014 at 9:36 AM | Permalink

    Just came across this recipe while looking for healthy banana bread recipes for my 11 month old to try. She’s in LOVE with bananas so I thought I’d make her a treat. I’m curious if full-fat yogurt and milk would still turn out okay texture-wise? Also, are the rolled oats easy to chew once baked (thinking of my little girl who has four teeth). :) Thanks!

  2. gabi
    Posted February 14, 2014 at 10:52 AM | Permalink

    You’ll be fine to use the full fat instead. I also wouldn’t think the rolled oats will pose a problem because they get nice and soft baked in with everything else. Enjoy!!

  3. Mandi
    Posted March 1, 2014 at 5:58 AM | Permalink

    I made these today and they are just stunning. I used 3/4 coconut yoghurt and 1/4 soy milk as I needed to get rid of yoghurt and they are so fluffy and moist. Thank you!

  4. Rebecca
    Posted March 8, 2014 at 12:46 PM | Permalink

    Wasn’t sure about this, but they are sooooo yummy! My 3 year old and husband gobbled them right up. Only alteration was to use rice milk.

  5. Tasha
    Posted March 17, 2014 at 2:05 PM | Permalink

    I was low on all purpose flour, and wanted to do something different from my normal banana bread recipe. So glad i came upon your recipe.

    My edits to the recipe:
    I used four bananas – just because i needed to use them up.
    I added in about 1/2 cup of leftover almond flour I had laying around.
    I only had lowfat greek yogurt with peaches, so I used that as well.

    I loved how these came out. Very moist and great flavor. My four year old son ate two of them immediately! Oat flour has become my new love. Thanks so much for the recipe.

  6. Chinwe
    Posted March 25, 2014 at 6:26 PM | Permalink

    Awesome! Awesome! Awesome! Made them this morning for breakfast and it was all gobbled up except for three I was able to salvage. My husband and I are fighting to see who gets the remaining three. And to think they taste way better now than when it was brought out of the oven. My only modification was using all purpose flour- didn’t have enough oats and adding crushed peanuts. Super yum!! These are keepers.

  7. Cindy
    Posted April 26, 2014 at 4:31 PM | Permalink

    For those that don’t care for, or don’t have sunflower oil (I noticed one woman substituted with olive oil which I wouldn’t recommend – distinct after taste), you can substitute COCONUT OIL for the same tasty results, and it’s much better for you as well!! I am finding sooo many uses for coconut oil, all beneficial, that I doubt I will ever use anything else again! Google it – you’ll be amazed! :)

  8. Posted June 29, 2014 at 10:55 PM | Permalink

    I just made these and they are wonderful! I used buttermilk, coconut oil, I subbed 1/2 cup shredded coconut for the oat flour, cut the sugar just a little, and used chocolate chips. Thanks for the recipe. Do you mind if I blog about it? I will, of course, give you the credit and link to your site.

  9. Stephanie
    Posted July 5, 2014 at 12:49 PM | Permalink

    This has been my daughter and I’s go-to breakfast for the past year. Thank you so much! We make a double batch every few weeks and freeze the extras.
    I put nuts, seeds and dried fruit in mine and chocolate chips in hers. I sub coconut oil or applesauce for the oil, cut the sugar in half, and I add 1 tsp vanilla.
    Thank you!

  10. gabi
    Posted July 12, 2014 at 11:44 PM | Permalink

    Great to hear Stephanie. Your modification sounds awesome.

  11. gabi
    Posted July 12, 2014 at 11:46 PM | Permalink

    Oh course Heather! go for it :)

  12. Margaret
    Posted July 31, 2014 at 9:47 PM | Permalink

    Hi – what modifications to the recipe would you suggest if I want to use white whole wheat flour instead of oat flour?

  13. Stephanie
    Posted August 6, 2014 at 2:11 AM | Permalink

    Hi, thanks for sharing this recipe.
    I’m new to baking that’s why I’m too sure 1 cup of oat is equal to how many grams (I google its 90g) & 1 cup of yogurt is equal to 125ml. Is that right?
    The muffin is quit watery.
    Many thanks in advance.

  14. gabi
    Posted August 11, 2014 at 11:51 AM | Permalink

    Hi Margaret –
    I haven’t actually tried this recipe with anything but the oat flour. You could try it with 2 1/2 cups of wheat flour and that might work just fine. Can’t be sure until you try it though!

  15. gabi
    Posted August 11, 2014 at 2:29 PM | Permalink

    Hi Stephanie –
    Hm…I don’t use the metric system, but I’ve googled and that seems about right for the 1 cup of oats. I’m not sure why it’s watery for you. Did you use both the oat flour and rolled oats the recipe calls for? Also, the recipe only calls for 1/2 a cup of yogurt – did you accidentally use 1 cup?

  16. Stephanie
    Posted August 12, 2014 at 4:12 AM | Permalink

    Hi Gabi,

    Thanks for your reply.
    Will try again using the spoon with the cup measurement.
    Thank you very much

  17. Cailee
    Posted November 3, 2014 at 7:56 PM | Permalink

    Used pureed apples instead of the oil and these turned out so delicious! Actually made the recipe in loaf form and it cooked for 40 min :)

  18. Posted January 30, 2015 at 10:11 PM | Permalink

    Oatmeal is a perfect powder. I have been using it for over 2 years. I love having it for my breakfast. I will try this recipe

  19. Terri Reh
    Posted February 22, 2015 at 6:55 PM | Permalink

    I swapped applesauce for oil and added shaved unsweetened coconut, walnuts, chia seeds, and a handful of chocolate chips. Oh and only had vanilla flavored greek yogurt. Came out awesome.

Post a Comment

Your email is never shared. Required fields are marked *