This whole wheat banana muffins recipe is the best healthy recipe with is low in sugar and loaded with oats and more bananas.
They are naturally flavored with honey and bananas, which makes your house smell wonderful when baking. These are made plain but feel free to add in other ingredients such as nuts, chocolate chips, and dried fruits. I recommend you do a double batch because it will be gone within minutes. These are great for breakfast and after-school snacks as well.
I love making muffins so you will find a lot of recipes. For more breakfast recipes check these sweet potato muffins and pumpkin muffins here. The other reason is that I have four little helpers at home who love muffins and I always love to have muffins at hand as an option for healthy snacks.
What You Will Like About the Muffins
- These are healthy muffins loaded with whole wheat and bananas.
- are fluffy, and light with a slightly crunchy top.
- made with 100% whole wheat and old fashion oat making it healthy.
- They freeze well and great for morning coffee and snacks.
- Sweetened naturally with honey and no refined sugar.
- Flavored with cinnamon and bananas.
- Whole wheat flour
- Rolled oats
- Cinnamon and salt
- Baking soda and powder
- Olive oil
- Vanilla extract
How to make The Best Banana Muffins
This banana muffins recipe is easy to make and uses simple steps. This is an overview of the instructions for making the muffins.
Prepare 2- 12 muffin pans with non-stick spray, baking liners, or this homemade pan release. Set aside.
In a medium bowl combine the flour, oat, cinnamon, baking powder, and salt.
Mix to combine.
In a large bowl, mash the bananas with a pastry blender.
Add in the eggs, olive oil, vanilla extract, honey, and milk.
Mix until combined.
Add the dry ingredients or flour mixture to the banana mixture.
Mix well until combined.
Pour the batter into the prepared muffin pans and bake for about 18-20 minutes.
Cool muffin in the pan for about 5 minutes then transfer to a wire rack to cool completely.
- Maple syrup can be used in place of the honey.
- Nuts, dried fruits or chocolate chips can be added to the recipe.
- this recipe uses regular whole wheat flour, free feel to use gluten free flour.
- The recipe is very flexible so any non diary milk can be used instead of whole diary milk.
- You can subtitute the olive oil with any vegetable oil.
- The eggs called for in this recipe can be replaced with flax egg and the oats can be left out.
How To Store the Banana Muffins?
These muffins are easy to make and tastes best when served fresh. But they keep well at room temperature for a few days, then they can be stored for up about to 3 months in the freezer. To store them, cool completely on a cooling rack. Then place them in the freezer bag, label them with name and date, and store them. When ready to eat, thaw in the refrigerator overnight or on the counter at room temperature. you can warm them up in the microwave for about 30 seconds.
Are Banana Muffins Bad for You?
Banana muffins can be healthy depending on the ingredients used in the recipe. If a recipe uses more sugar in the recipe, then that’s not healthy. You can also substitute some ingredients for a healthy alternative. The best advice concerning food is to eat in moderation. Always check the calories per serving and the serving size so you don’t overeat.
You May Also Like
- Starbucks blueberry muffins
- Sweet potato muffins
- Dark Chocolate Chip Scones
- Janet’s Banana Bread Recipe
If you have any questions about this recipe, I will love to hear about them in the comment section below. Did you make this recipe? Let me know by leaving a review and rating below. Tag me @ #theduchezkitchen- on Instagram and Facebook? Find me @theduchezkitchen.
Thanks for reading. As always, know that God loves you, and stay blessed!
Happy baking and decorating!!
Whole Wheat Banana Muffins Recipe
- 2 cups (240g) whole wheat flour
- ½ cup (40g) rolled oats
- 1 teaspoon baking soda
- 1 teaspoons baking powder
- ½ teaspoon cinnamon
- ½ teaspoon salt
- ⅓ cup (44g) cup olive oil
- ½ cup (170g) honey
- 2 large eggs at room temperature
- 1 and ¼ cups mashed bananas about 3 large very ripped bananas
- 1 teaspoon pure vanilla extract
- Preheat oven to 350 F, prepare two- 12 muffin pan with non-stick spray or oil and flour. Set aside.
- In a medium bowl combine the flour, oats, cinnamon, baking soda, baking powder and salt. Whisk together and set aside.
- In a large bowl, mash the bananas and add in the eggs, olive oil, vanilla extract, honey, and milk. Mix just until combined.
- Add the dry ingredients or flour mixture to the banana mixture and mix well until combined. If you would like to add nuts, dried fruit or chocolate chips, this is the time to fold them into the batter. Divide the batter into the prepared muffin pans with an ice cream scoop. Sprinkle the top with oats and raw sugar.
- Bake for about 18-20 minutes or until a toothpick inserted into the center comes out clean and dry.
- Cool muffin in the pan for about 5 minutes then transfer to a wire rack to cool completely
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