Whole Grain Banana Yogurt Oatmeal Muffins

I’ve been on a quest to make the perfect healthy muffin for my husband.  Thus far I’ve been able to sneak in whole grains and oatmeal along with his favorite banana bread.  Now I’m trying yogurt.  DH is not a huge yogurt fan, but we’ve recently read that getting sufficient probiotics helps trim the waistline, and given that yogurt and pickles are the best sources, I immediately set to figuring out how to incorporate yogurt into muffins.  Now, I’m not what you would call scientific about making muffins.  I start out with a base recipe and then start tweaking and adding stuff–and so long as I wind up with roughly equal amounts of wet and dry, it usually works for me.  This recipe was adapted from my original Whole Grain Banana Oatmeal Muffins.


  • 6 medium, overripe bananas
  • 3/4 cup oil
  • 3/4 cup plain or vanilla yogurt
  • 2 eggs
  • 1 tsp vanilla
  • 1 cup sugar
  • 1 cup oatmeal
  • 1 1/4 cup whole wheat flour
  • 1 1/4 cup bread flour
  • 1/4 cup milled flax
  • 1/4 cup wheat germ
  • 1/2 tsp cinnamon
  • 1 Tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt


  1. Preheat oven to 350 degrees.
  2. Mix the bananas, eggs, vanilla, yogurt, sugar, and oil in one bowl until smooth.
  3. Mix all the dry ingredients in another bowl.  Make a well in the center.
  4. Add the wet mixture all at once to the dry.
  5. Mix well.
  6. Spray your muffin tins with non-stick spray.
  7. Fill muffin cups about 2/3 to 3/4 full.
  8. Bake 20-25 minutes or until toothpick inserted in center comes out clean.

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4 thoughts on “Whole Grain Banana Yogurt Oatmeal Muffins

  1. Well yum! I’m going to try it. 🙂 I didn’t know you posted recipes. I’m always looking for great healthy recipes. Have a child with IBS who needs low sugar, high fiber foods to stay healthy.

    1. Oh yeah, cooking is my OTHER passion, and I’m always looking for ways to add in whole grains, fiber, and such. You could absolutely lower the fat and calories in this recipe by using applesauce for the oil, egg beaters for the eggs, and Splenda for the sugar. Hubs actually has trouble meeting his daily calorie threshold (damn him–sometimes I hate being a girl) when we’re eating healthy, so I go ahead and use the real stuff in his muffins.

  2. *snorts* I haven’t had trouble meeting my daily caloric threshold since high school.

    I’m glad to have you as a cooking healthy resource! We’ve weeded out most convenience foods and I’m always looking for great, kid-friendly recipes to use.

  3. Yeah, we don’t have kids yet, but hubby is picky, so I’m a HUGE fan of sneaking healthy stuff into favorites. I’m thinking of pilot testing a new mac n cheese recipe later this week.

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