05/18/2026
🍌🧁 Dorothy’s Lunchbox Banana Oat Muffins 🧁🍌
I call these my *Lunchbox Muffins* because they are wholesome, filling, and the PERFECT size to tuck into my kids’ lunchboxes 💛✨
I’ve made these muffins more times than I can count over the years, and they are truly one of my tried-and-tested family favourites 🙌 They’re soft, naturally sweet, freezer-friendly, and made with simple ingredients I usually already have at home. Busy mornings are always a little easier when I have a batch of these waiting in the freezer 🥰
They make a great breakfast, after-school snack, or quick grab-and-go bite with coffee ☕🍌
🛒 Ingredients
* 1 large egg 🥚
* 1/2 cup light brown sugar
* 1/2 cup plain Greek yogurt
* 1/3 cup full fat milk 🥛
* 1/2 cup unsweetened applesauce 🍎
* 2 tbsp honey 🍯
* 2 tsp vanilla extract
* 1 cup mashed banana (about 2 large bananas) 🍌
* 1 1/2 cups whole wheat flour
* 1 tsp baking soda
* 2 tsp baking powder
* 1/2 tsp salt
* 1 tsp cinnamon ✨
* 1 cup quick oats 🌾
👩🍳 Instructions
1. Preheat your oven to 425°F and grease a muffin tin or line it with muffin liners 🧁
2. In a large bowl, whisk together:
* egg
* brown sugar
* Greek yogurt
* milk
* applesauce
* honey
* vanilla
Mix until smooth and combined 🤍
3. Mash your bananas until mostly smooth and stir them into the wet mixture 🍌
4. In a separate bowl, combine:
* whole wheat flour
* baking soda
* baking powder
* salt
* cinnamon
* oats
5. Add the dry ingredients to the wet ingredients and stir *just until combined* — don’t overmix 😊
6. Divide the batter evenly into your muffin tin, filling each cup right to the top.
7. Bake at 425°F for 5 minutes, then reduce the oven temperature to 350°F and continue baking for another 8–10 minutes, or until a toothpick comes out clean ✨
These muffins freeze beautifully, so I almost always make a double batch 💛
