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! This recipe is vegetarian and 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!
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
the recipe
Granola Banana Muffins
Ingredients
- 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
Instructions
- Preheat oven to 350F (177C).
- Line two muffin pans with 21 muffin paper liners.
- 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.
hello traci: i found a muffin tray, and in the absence of brown sugar used one cup of maple syrup and subtracted 3 tablespoons of yoghurt (with your recipe for maple pecan granola): the muffins are delicious and will be packed to go up north! are you really up at 4 am responding to our delish-delirious comments? thanks for being our in-house chef.
Haha… I am an early riser ;) but not that early lol. I think time differences may be reflected in the time stamps – IDK? So happy to hear your swaps and that you found a muffin tray! I looove these muffins so much… think I need to make a gf version. Thank you for your note, Ingrid. Have a great trip up North!
hello traci,
can i use this recipe to bake a loaf instead of muffins? i left my muffin trays in my classroom and it’s the summer holiday!
thanks,
ingrid
Hooray for summer holiday Ingrid! I’m sure it would be fine (although I’ve not tried it) but your bake time will be longer. Keep an eye on it… and do the toothpick test. Please let us know how you do!
I just made these and they are delicious. I was looking for a recipe to use up some of those over ripe bananas I had in the freezer and these were just perfect. I didn’t have any coconut and used homemade granola. Love the crunch.
Hooray! Thank you for your note, Mary! SO happy you enjoyed these muffins… it’s time for me to whip up another batch.. those over ripe bananas in the kitchen are calling! :D
Do you have any information on the nutrition facts for this recipe? They look amazing!
Hi Amy, thank you! I do not, but you can plug the ingredients into this calculator: http://www.caloriecount.com/cc/recipe_analysis.php I hope this helps!
To substitute back to butter, would it be a one to one ratio? Thank you!
Hi Rachel! I’m sure it would be fine, but keep in mind butter has a percentage of water in it where coconut oil does not, so this may impact the outcome. Please let us know how you do!
These muffins look amazing! I so wish I had an entire batch in front of me right now. :)
Thank you, Kristen! It’s so hard to choose a favorite muffin because their flavors can be so varied, but this is one of those muffins that stand out amongst them all. We love it! I hope you’ll give them a go! :D
I have tried many many banana bread/muffin recipes and this one wins the race, hands down. These are THE BEST banana muffins I’ve ever had in my life. I used an almond vanilla granola (store bought) and reduced the sugar to 1 cup. I also used 1 cup of Greek yogurt and 1/2 cup of coconut oil. I was also very generous with my splash of vanilla extract. I didn’t have whole wheat flour, so I substituted with 1 1/2 cup of All Purpose flour and 1/2 cup of bran flakes. The muffins were moist and soft and with the crunchy granola topping, the taste and texture was just out of this world!! :) Thank you so much for sharing this recipe. :)
This is so great to hear Bubblybunny! Thank you for letting us know and sharing your modifications! It is a good recipe and the granola makes them extra special! I hope you were able to freeze a few for later… I’m ready to make another batch!
Have I died and gone too heaven?They look absolutely amazing and can’t wait to try the recipe!
Hehe.. thank you Bea! I think they are pretty tasty myself. I had to freeze half and give most of the rest away so I wouldn’t be constantly going back for more… :D
Oh do I know that classroom exhaustion all too well. Although in math class, my students never played with food coloring (m&ms once…ONCE. That was a bad idea). These banana oat crunch muffins look like the perfect cure-all. Granola inside and on top? You’re a genius.
Hehe… m&ms.. oh I bet you learned quickly! It’s funny how when one thinks something will work swimmingly with adolecents, and then it becomes a very clear no-go! HA! Oh and the granola is goooood! :D
Hi Traci. Came to your site, lured by these muffins, but was way-laid at the coconut cookies. These muffins are the bomb! A complete breakfast in a handy take away form. Can’t waite to dive in.
Hehe!! Way-laid! Oh my, I tend to do that too… cookies are a big distraction! I hope you enjoy these muffins. They are fabulous!
Traci, I am bookmarking this recipe for when we get our first batch of summer guests to Austin! (I would make a batch now, but I will surely eat all 21 muffins by myself within 24 hours.) I love all things banana bread, and the addition of granola makes me totally swoon. They are also beautiful – I love the paper muffin cups you’ve used. They are almost too beautiful to eat…almost. :) Hope you’re doing well!
Yaaaay Anne Marie! So happy to see you! Your guests will love these. They freeze well as this is a huge batch for us as well. I pop em in the freezer when I’m not sharing! I hope you enjoy them… those paper cups, make em extra special! :D
Traci, I saw an absolutely mouthwatering sandwich a few days ago on Pinterest and not going to lie- I have spent the last hour just drooling over your recipes and your blog- You have a new fan and these muffins will be made- Love the textures going on here!
Thats the sweetest Arman! Thank you for stopping by and staying a while! So happy to have you here and go make those muffins! :D
I definitely have to agree with others and say that the “crunch” really knocks these tasty little muffins out of the park. I can’t wait to try these! Pinned!
Oh yeah, that crunch did it for me! :D Thank you for your Pin Meagan! Hope you enjoy these delicious morsels!
Beautiful as always, Traci! These are mouthwatering… I love banana muffins <3
Thank you, Alison! :D
I am a huge banana fan, but I don’t know why I’ve never made banana muffins. Yours looks so delicious!!
Make these muffins Olivia! :D
I keep raving all the time how I am an incurable banana fan, love the recipe and your step by step photos are stunning!
Thank you Katalina! Nature’s candy for sure! <3
I love all kinds (I mean all kinds) of muffins and I love granola, and you combine them!!! I will surely make this muffins very very very soon. Even though they can be frozen, I don’t think they will last until then. :)
Thank you so much for your brilliant recipe, Traci. <3 <3 <3
Thank you Pang! The last time I made these, I had 1/2 doz in the freezer for, um, two days! They didn’t last! :D
These look delish.
I would love to try this recipe, but it is a real problem to find coconut oil here :(
Can you tell me the equivalent in butter or vegetable oil? I know is less healthy but i would love to try this… :/
Thank you and congrats for all the delicious looking recipes
Anna
Hi Anna, thank you for writing! Use 1 Cup (8oz or 2 sticks) of butter melted and cooled (Veg oil should be 1 C as well). I haven’t tried this, but it should be okay. I hope this helps! :D
Thank you so much, i will try this as soon as I can and sure will let you know!
Xx Anna
Thank you, Anna! I hope you enjoy them! :D
This is the perfect weekday breakfast option! I would enjoy this with a cup of honey vanilla chamomile tea. Thank you for sharing, Traci :)
Happy Sunday!
http://www.lovecompassionatelee.com/thinkoutloud
These look amazing Traci! And hey, they may not be uber healthy, but you know what? I don’t think muffins should be. Muffins that are too healthy always feel like they’re missing something. But these look spot on perfect!
Thank you Chelsea! Yeah, without that brown sugar, they’d be a little bland. :D
These looks so great, Traci! I’m a huge banana muffin fan – the banana gives them such a moist texture – and I love the crunchy topping you’ve given them. I always seem to have overly ripe bananas on the counter so this will be the next recipe I use them up on. Also, love that they make a big batch – definitely going to make them and bring them to the office! Thanks for the great recipe.
Thank you Geraldine! I know your office mates will appreciate them for sure! The big batch allows for tucking some away in the freezer for you! For overripe bananas, I usually end up going to the store and asking the produce workers if they have any brown bananas in the back…. it’s almost always a yes! Plus they mark them wayyy down! :D
Hey Traci, Love the presentation of these muffins! And you got it right; muffins = comfort food. We could just leave it at that (period) but I can’t wait to try your recipe.
XO Emilie
Thank you, my dear! xo
Traci these muffins sound wonderful. My older son Sean has always loved banana muffins, but he is also concerned with staying fit. I love how you changed it up somewhat to include healthier ingredients. He is going to love these!
Thank you Mary Ann! I hope Sean enjoys these muffins… and you too! :D
I love banana bread, can’t wait to try out this muffin version! That crunch sounds amazing!
Thank you, Evi! :D
Yes indeed, progress is what it’s all about! And incremental change is what has the highest success rate over the long run, so you go girl. I have to say that I quite enjoyed the male visual in this post — a refreshing change of presentation and your muffins, Traci, they are beautiful in their rustic appearance. I can taste the tops as I look at them – the promise of grainy, chewy, crunchy bits is calling out to me!
Loved reading about the story that prompted this creation too… you’re so right about how much more memorable it is to eat when you’re genuinely hungry (what a difference) and it sounds like the muffins you had on that particularly busy school day were the silver lining. So great when that happens. It doesn’t have to be complicated, it’s just the right thing at the right time. Perfection. Thank you for reproducing them here for us. Have a beautiful weekend Traci, xx.
Thank you, Kelly! :D Hehe.. I’ll let Rob know. Perhaps he’ll volunteer more? Aromas, and tastes seem to ignite memories. I am often so surprised at how powerful our senses can be. xo
As always, I totally love this recipe! That oat crunch is to die for and your shot of the ingredients is so pretty. And allll your action shots :) Pinning!
Thank you, Medha, and for your pin! :D
Oh my gosh!! These look amazing!! …beautiful pictures as well!! SO pretty! :)
Thank you Cailee! :D
Traci, I can’t believe you were a middle school teacher! I have such immense respect for middle school teachers because I remember feeling so awkward at that age. For some reason, high school was just so much better for me. I can only imagine how that food coloring experiment turned out!
Thank goodness for the kind soul who left those muffins out for you!
I know, right? Seems so long ago! Yes, high school was better for me too! Sharing the food love is always a good thing! :D
That crunchy granola topping is killing me! Ugh, they look so good. And I agree, muffins really are the ultimate comfort food. I could eat them every day.
Beautiful recipe, Traci! Have a great weekend happy kitty Mother’s Day to you! :)
Hehe! Thank you, Sarah! :D
I don’t think there is anything in life that I muffin can’t fix. Even a big old mess of food-coloring. I can indeed picture it! Love the addition of granola here, Traci!
Right on! I couldn’t agree more! :D Thank you, Liz!
These are absolutely gorgeous, Traci! I rarely make muffins, but I think that needs to change – these look like the perfect things to take with me to the office when I’m running late. Pinning this to try very soon!
Thank you, Taylor, and for your pin! Go make these muffins Taylor! :D
First of all, these photos are absolutely stunning! But the muffins are the star of the show my dear. I adore banana bread so just seeing these muffins is just driving me crazy right now!
Thank you Jocelyn! :D
I’m eating breakfast right now and wish I had one of these (or maybe more than one!) instead. They look so delicious, Traci! I love the crunch factor from the granola and the ways you made it a bit healthier. And oh my, your teaching days sound a bit nuts! I am so glad there are people out there who bravely take on that job :) You definitely deserved some muffins after that experience!!
I have to put leftovers in the freezer so I wouldn’t gobble them all up! Thank you, Julia! <3
I agree that muffins are so comforting! These are beautiful, and I can imagine them on the counter of the local bakery.
Thank you Tina! :D
I fell in love with banana bread in my twenties too :) I think the beauty of a banana muffin is that it is all the comfort and love of banana bread, but it fits in your pocket. You can carry your banana bread and the surrounding atmosphere of home and all things good and comforting around as a very delicious snack.
I love that these have the added crunch of granola! I need to get onto these soon :)
I’m not sure I had banana bread before my 20’s… or maybe I just don’t remember… how does that happen? Oh that ‘s such a good metaphor, Amy! Carrying a bit of home is always comforting indeed. Thank you for stopping by! :D
I can eat banana muffins every day! These look so pretty and delicious! Pinned! Happy Mother’s Day!
Meeee tooo, Mira! Thank you, you too and thank you for your pin! :D
Wow, I absolutely love this recipe, Traci! I’m a big fan of banana bread/muffins, so I’m so excited to try this. My favorite part is the crunchy granola you’ve added. I’ve done like a streusel topping before for my muffins, but I’ve never mixed in something super crunchy like granola, and it sounds amazing! Thank you so much for the recipe! beautiful job! xo
The granola does something delicious to these muffins… crunch on top, a taste of maple syrup and then those pecans…(my fav nut), so buttery. I think you’ll like the addition, Beeta. Thank you my dear! xo
Those muffins look so hearty and delicious! They look like something you’d find in a bakery – only better!! Pinned :)
Thank you my dear and thank you for your pin! :D
Oh wow, I don’t think I’d be brave enough to face a bunch of 6th graders if the situation involves water and food coloring, ha! But if I knew such gorgeous muffins were waiting for me… Maybe I’d reconsider :)
Ha! Oh the things we’ll do for a muffin! :D
You had me at ‘crunch’! Part of my daily morning ritual is to eat a banana. I love them! So this recipe will work in quite beautifully to my morning routine. I worked in schools for many years as well, so I can absolutely appreciate the morning you had contending with food coloring and water and the spirit of all those 11 years old kids! :) What a nice surprise those muffins must have been!
*oooops – 11 year old kids…. :)
Hehe… that crunch factor! Oh yeah, Annie, these have your daily dose of banana. :D Surprise? Indeed!
As I was reading, I reaized it felt just like being in the kitchen, chatting with you while you bake. Thank you for being such an inspiration, Traci!
Oh, Deb, that’s the sweetest thing. Thank you! And next time you’re in town, lets bake together! :D