These granola banana muffins are packed with bananas, nuts, and whole grains with greek yogurt to keep these Banana Oat Crunch Muffins moist and delicious! vegetarian + easily dairy free
Muffins = Comfort Food
What is it about them…. not quite bread, sometimes teetering between a dessert and breakfast food. Sweet or savory, they’re a grab-and-go snack. Forever comforting, and always crave-worthy.
Simple to make too, usually in just one bowl with pantry staples. Freezer friendly and at the ready for a quick defrost at room temperature. I love keeping them on hand for all things snack food!
A friend of mine shared a banana yogurt muffin recipe with me from the Barefoot Contessa Cookbook. I was smitten. But from the original recipe, I made some changes to include healthier ingredients. White whole wheat flour + oats replaces all purpose flour, coconut oil replaces butter, and brown sugar is used instead of white and reduced by 3/4 C!
I also include yogurt instead of milk, to add a bit of sourness and to tenderize the muffins. By no means would I call these health food – re: sugar – but beyond that, these muffins are improved. Progress!
Ingredients for Banana Crunch Muffins
With a few pantry staples and a batch of store bought or homemade maple pecan granola, these banana oat muffins can be pulled together in no time. Use your over-ripe bananas for this recipe! Here’s what you’ll need:
- White Whole Wheat Flour AKA Ivory Wheat
- Rolled Oats
- Brown Sugar (Ingrid left a comment below about how she replaced brown sugar with maple syrup!)
- Coconut Oil
- Over-ripe Bananas
- Greek Yogurt or Non Dairy Yogurt
- Homemade Granola or Store Bought
You’ll also need a few baking staples like salt, and baking powder. Use muffin cups or use cooking spray to prepare the muffin tin.
How to Make Greek Yogurt Banana Muffins
This easy banana muffin recipe comes together in one bowl, so clean up is a snap! Be sure you have a batch of granola ready to include in these whole grain muffins. Here’s how to do it.
- First, preheat the oven to 350 degrees and either line the muffin pans or spray it with pan spray. You’ll need two muffin pans. If not using two pans, allow the batter to rest while the first pan bakes.
- Second, sift the dry ingredients into a large bowl. Add the oats and brown sugar.
- Third, to the dry ingredients, add the oil and mix well.
- Fourth, mash the bananas in a small bowl. Whisk in the eggs, yogurt and vanilla. Add the wet ingredients to the dry and mix.
- Fifth, fold in diced bananas and granola (set aside 1/2 C granola to be sprinkled on the top of the muffins).
- Last, scoop the batter into the muffin pan, sprinkle granola on top of muffins and bake.
These banana yogurt muffins are big and the recipe yields 21 muffins. They’re a delicious choice for sharing at the office, with friends, or at brunch. They freeze beautifully too.
How to Freeze Granola Banana Muffins
Once completely cool, freeze muffins on a sheet pan. Once frozen, transfer the muffins to a freezer storage container. Individual muffins can be thawed at room temperature overnight.
A Few Recipe Notes
- For this banana oat muffins recipe, I include maple pecan homemade granola because I almost always have some on hand. Store-bought granola can be used too, although the muffins will be sweeter due to the increased sugar content of commercial granola; just make sure it doesn’t have any dried fruit in it.
- You’ll need two muffin pans. If not using two pans, allow the batter to rest while the first pan bakes.
- Dairy free? Yes please! Instead of greek yogurt use your favorite dairy free yogurt.
- Freezer friendly? Oh yes! Cool your granola banana muffins completely, then freeze individual muffins on a sheet pan. Once frozen, transfer to a lidded storage container. Thaw individual muffins at room temperature.
More Muffin Recipes to Love
- Blueberry – Oat Flax Muffins – gluten free + vegan
- Blackberry Chocolate Chunk Muffins – from Floating Kitchen
- Apple Sauce Chia Muffins – from Kitchen Confidante
- Breakfast Banana Nut Muffins – gluten free + vegan
- Strawberry Lemon Muffins – from The Beach House Kitchen
Granola Banana Muffins
- 2 C (296g) White Whole Wheat Flour , aka Ivory Wheat
- 2 Tbs Corn Starch
- 2 tsp Baking Powder
- 1 tsp Baking Soda
- 1/2 tsp Sea Salt
- 1 C (95g) Thick Rolled Oats
- 1 1/4 C (248g) Brown Sugar break up any chunks **See Ingrid's comment below about using maple syrup instead!
- 1 C (190g) Melted Coconut Oil Unrefined, warm to the touch
- 2 Large Eggs lightly beaten
- 1/2 C (136g) Unsweetened Greek Yogurt sub non dairy yogurt for dairy free
- 2 tsp Vanilla Extract
- 1 C (215g) Bananas mashed (about 2 bananas), overripe is good!
- 1/2 C (125g) Bananas diced (about 1 banana)
- 1 C (92g) Walnuts medium chop
- 1 1/2 C (170g) Granola divided* (see note)
- 1 C (95g) Coconut unsweetened shredded
- Preheat oven to 350F (177C).
- Sift the flour, cornstarch, baking powder, baking soda, and salt in a large mixing bowl. Add the oats and brown sugar. Stir. To the flour/oat mixture add the melted coconut oil. Using a wooden spoon, mix well (the batter will be thick).
- In a small bowl, whisk the eggs, yogurt, vanilla bean paste and mashed bananas until combined. Pour into flour mixture and stir in, gently, until ingredients are evenly distributed.
- Gently fold in the diced bananas, walnuts, 1 C (113g) granola and coconut until all ingredients are distributed. The batter should be thick.
- Using a measuring scoop, scoop 1/4 C (82g) into each muffin cup. Or use a overfilled large cookie scoop (#20) to make portioning a snap! Use the remaining 1/2 C (57g) granola to sprinkle about 1 Tbs over each muffin.
- Bake for 25-30 minutes or until a toothpick comes out clean. The tops of the muffins should be golden and some dark golden brown.
- Remove muffins from pan about 10 minutes out of the oven. Cool completely on cooling wrack.
- Store in a covered container for up to two days or freeze in a freezer proof container or freezer storage bags for up to two weeks.