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Mini Banana Oatmeal Muffins

These mini banana oatmeal muffins are delicious.

40 mins
24 Serving(s)
Mini Banana Oatmeal Muffins


  • 1 cup old-fashioned rolled oats
  • 1 Schnucks large egg, lightly beaten
  • 3/4 cup Chobani® non-fat plain Greek yogurt
  • 1 large ripe banana, mashed
  • 1/4 cup plain or cinnamon applesauce
  • 1/4 cup unsweetened almond or coconut milk
  • 3 tbsp. Schnucks honey
  • 1 tsp. McCormick® ground cinnamon
  • 3/4 tsp. baking powder
  • 3/4 tsp. Schnucks pure vanilla extract
  • 1/8 tsp. salt
  • toppings of choice (see recipe notes)


  1. Preheat oven to 350°F. Spray mini muffin tin with baking spray. In large skillet, toast oats over medium heat 8 minutes or until golden brown, stirring occasionally.
  2. In large bowl, whisk egg; whisk in yogurt, banana, applesauce, milk, honey, cinnamon, baking powder, vanilla and salt until combined. Fold oats into egg mixture until combined.
  3. Evenly divide oatmeal mixture into prepared cups, filling 3/4 full; add toppings, if desired. Bake 20 minutes or until wooden pick inserted in center of muffins comes out clean. Cover and refrigerate leftovers up to 2 days.

Muffin Topping Options

  • Almond or peanut butter
  • Blueberries
  • Pomegranate seeds
  • Raspberries
  • Chopped apples
  • Cashews
  • Dark chocolate
  • Dried apricots
  • Mangoes
  • Strawberries
  • Sliced almonds
  • Pecan pieces
  • Toasted coconut

    Nutrition Facts

    127 Calories Per ServingFat: 2gCholesterol: 31mgSodium: 194mgCarbohydrates: 22gFiber: 2gSugars: 11gProtein: 6g

    Actual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe