How to make the best banana oatmeal muffins recipe for breakfast. This healthy banana muffins recipe is made with ripe bananas, whole wheat flour, oatmeal, natural sugar, vegetable oil like coconut oil or grapeseed oil, and walnut kernels. They are easy to make and perfect for your breakfast or for you small snacks of the day.
Banana Oatmeal Muffins
Do you like healthy recipes? Are you looking for banana oat muffins recipe that is soft and made with natural and healthy ingredients? Indulge yourself with these banana oatmeal muffin, perfect for breakfast or for your little snacks.
Like my blueberry muffin recipe, they have a nice soft texture but here they are a little more similar to a banana bread but made with whole grain flour.
This recipe is really delicious and very easy to make at home and I make it very often for my breakfasts or if I am feeling hungry. My kids are not very crazy about oatmeal so I add a few extra chocolate chips and they don't stay long.
Healthy banana oatmeal muffins
This recipe for banana oatmeal muffin is super delicious and healthy. It is made with mashed bananas that replace some of the fat, add softness, flavor and natural sweetness to these muffin recipe.
They are also made with rolled oats rich in fiber, naturally sweetened with maple syrup that you can replace with honey and wholemeal flour. A perfect mix that gives these little treats a super softness and that you can take everywhere.
Add a few walnut kernels for crunch, a little cinnamon spice and chocolate chips and you have the perfect breakfast to start the day!
Use ripe bananas for your muffins
Did you know that you can use overripe bananas in cake recipes? The banana adds moisture, which results in a moist texture with a delicious banana flavor. Like in my banana bread recipe or in this version of chocolate chip banana bread.
And if you're not a fan of baked bananas, believe me, there's only a hint of banana in this recipe. These muffin recipe are easy to digest and taste like sweet bread.
Ingredients to make healthy muffins
- Whole wheat flour: A whole or semi-whole wheat flour that you can replace with all purpose flour or even with a gluten free flour.
- Rolled Oat : Take organic wholemeal oat flakes like old fashioned rolled oats.
- Leavening agents: Baking soda and baking powder, you can use only baking powder.
- Bananas: Preferably use ripe bananas.
- Natural sugar: Preferably use a natural liquid sugar such as maple syrup or honey.
- Eggs: at room temperature.
- Buttermilk: You can replace it with plain yogurt or sour cream.
- Vegetable oil: Grape seed oil can be replaced by coconut oil or sunflower oil.
- Walnut kernels: Crushed walnuts that you can replace with other nuts such as pecans, almonds or hazelnuts.
- Vanilla: Liquid extract to flavor the recipe.
- Cinnamon ground: optional for flavoring banana oat muffins.
- Chocolate Chips: Try my homemade chocolate chip to make banana chocolate chip oatmeal muffin.
How to make Banana Oatmeal muffins
Mash the bananas
- Remove the skin from the bananas and cut them into chunks and place in a medium bowl or plate.
- Then mash them with a fork or use a puree masher until you get a banana puree with some pieces left.
Tip: If your bananas are not ripe enough you can put them in the oven or microwave for a few moments to soften and mash them more easily.
Mix the wet ingredients
- Place vegetable oil, natural sugar (maple syrup or honey), eggs, vanilla extract and buttermilk in a large bowl.
- Mix with an electric mixer or hand whisk for about 1 to 2 minutes until smooth.
- Add the mashed bananas and mix again with an electric mixer to incorporate them.
Add the dry ingredients
- Then add the dry ingredients, wholemeal flour, oats, baking powder, baking soda and crushed walnut kernels.
- Mix gently with a flexible spatula to incorporate these ingredients and until smooth.
Tip: Don't overmix after adding the dry ingredients, just enough to make a smooth batter.
Baking banana oat muffins
- Preheat oven to 350°F / 180°C and prepare a standard size muffin tin with paper liners.
- Fill each paper cup with the muffin batter, filling them completely to make large muffins with a nice bump.
- Sprinkle the top with oatmeal.
- Bake for about 15 to 18 minutes until golden brown and puffy on top.
- Let the muffins cool slightly before removing from the muffin tin.
Tip: Use an ice cream scoop to fill the cups more easily and to properly measure the amount of dough.
How to Store your Banana Muffins
- Room temperature : Place your banana muffins in a storage box with a lid to protect from moisture for about 5 days.
- In the freezer: You can keep your banana oat Muffins in the freezer for a long time. When they are cooked and cooled, place them in storage bags and freeze for up to 3 months.
Defrosting: Let them come out of the freezer slowly or put them in the microwave for a few seconds using the defrost function.
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