Yogurt and Banana Oatmeal Muffins

cindy sandberg


I combined elements from a couple of different muffin recipes then tweaked to fit my own definition of a healthy treat. The results were delicious...moist and flavorful! An added bonus is that these muffins are 100% whole grain and packed with fruit, yogurt and flax(not that my kids noticed any of that!). I ate mine split and spread with the Organic Superfruit Spread that I buy at Trader Joe's, which made for an extra-special treat. Perfect for after-school snacks and nutritious enough to serve for breakfast!


★★★★★ 3 votes

15 Min
15 Min


  • 1 1/2 c
    rolled oats
  • 1/2 c
    plain yogurt(i used stoneyfield organic)
  • 1/2 c
  • 1/4 c
  • 1 1/2 c
    oat flour(grind oats in food processor or blender)-could also use whole wheat or white whole wheat
  • 1/4 c
    brown sugar(i used turbinado)
  • 2 Tbsp
    ground flax
  • 2 tsp
    baking powder
  • 1 tsp
    baking soda
  • 1/2 tsp
  • ·
    pinch of salt
  • 2
    mashed bananas
  • 1/3 c
    oil-i use melted coconut oil, light olive oil is good too
  • 1
    lightly beaten egg
  • ·
    optional add-ins:1/2c nuts, raisins, chocolate chips, or combination

How to Make Yogurt and Banana Oatmeal Muffins


  1. Preheat oven to 400F. In bowl of mixer, combine the rolled oats, yogurt, milk and honey. Let stand 10 min.(this is a good time to grind your oats for oat flour, if using.)
  2. In another bowl, combine oat flour, sugar, flax, baking powder, baking soda, cinnamon and salt.
  3. Beat the banana, egg and oil into the oat mixture in the mixing bowl, then blend in the flour mixture, mixing until just combined. Stir in any add-ins.
  4. Fill greased or paper-lined muffin cups 2/3 full and bake for about 15 min. until muffins test done. Let sit in pans for a minute or two, then remove to wire racks to cool.

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