Healthy Banana Nut Oatmeal Muffins

How to make healthy banana walnut oatmeal muffins recipe moist and delicious with nuts. This recipe is quick and easy to make at home, made with healthful ingredients and whole grain flour and as yummy as a slice of banana bread for breakfast.

Jump to:

• Why you'll love this recipe
• More Muffin Recipes
• Ingredients Notes
• Materials Needed
• How to make Banana Nut Oatmeal muffins
• Storage and Freeze instructions
• Tips for this recipe
• Recipe Variations
• Healthy Banana Oatmeal muffins

Why you'll love this recipe

If you like healthy recipes then you must try this recipe of healthy banana oatmeal muffins whit nuts because they are so amazing and so perfect to go with my apple banana smoothie.

This is the perfect recipe, these muffins are quick and easy to make at home and they are made with natural and healthy ingredients.

This healthy recipe is made using ripe mashed banana which replaces part of the fat, and adds softness, flavor and natural sweetness to these little treats.

Also made with wholemeal flour and rolled oats, rich in fiber, perfect for good transit. And naturally sweetened with maple syrup that you can also replace with honey.

Just add a few walnuts for crunch, a few pieces of dark chocolate, and a pinch of cinnamon spice and you have the perfect breakfast to go.

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Ingredients Notes

*You will find the quantities and instructions in the recipe card further down on this page.

• 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 pure maple syrup or honey or use a brown sugar like coconut sugar.
• Eggs: at room temperature.
• Buttermilk: You can replace it with plain yogurt or Greek yogurt.
• Vegetable oil: Grape seed oil can be replaced by coconut oil, sunflower oil or another fat such as softened butter or melted butter, cooled down.
• Walnut kernels: Crushed walnuts that you can replace with other nuts such as pecans, sunflower seeds, pumpkin seeds, almonds or hazelnuts.
• Vanilla: Liquid extract to flavor the recipe.

Materials Needed

Muffin pan

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Hand mixer

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Ice cream scoop

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How to make Banana Nut 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.

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 dry ingredients

• Then add the dry ingredients, wholemeal flour, oatmeal, baking powder, baking soda and crushed walnut kernels.
• Mix gently with a soft spatula to incorporate these ingredients and until smooth.

Baking

• Preheat the oven to 350°F / 180°C and prepare standard-size muffin cups 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.

Storage and Freeze instructions

Room temperature: Place your banana muffins in an airtight container with a lid to protect them 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.

Tips for this recipe

• Ripe Bananas: Use overripe bananas for the best sweetness and moisture. They should have lots of brown spots on the skin.
• Oats Texture: For a chewier texture, use old-fashioned rolled oats. If you prefer a smoother muffin, quick oats are a better choice as they blend more seamlessly into the batter.
• Mixing Technique: Mix the wet and dry ingredients separately before combining them. When you do combine, stir just until the dry ingredients are moistened to avoid overmixing, which can make the muffins tough.
• Baking Times: Check for doneness five minutes before the recipe suggests since oven temperatures can vary. Insert a toothpick into the center of a muffin; it should come out clean or with a few moist crumbs attached.
• Muffin Tops: For high-rising muffin tops, fill the muffin cups all the way to the top and start baking at a higher temperature for about 5-7 minutes, then reduce to the temperature directed by the recipe.

Recipe Variations

Blueberry Oatmeal Banana Muffins: Add a cup of fresh or frozen blueberries to the batter for a fruity burst in every bite like my buttermilk blueberry muffins.

Chocolate Chip Oatmeal Banana Muffins: Fold in ½ to ¾ cup of mini chocolate chips or chocolate chunks for a classic flavor combination.

Peanut Butter Oatmeal Banana Muffins: Swirl in ¼ cup of peanut butter into the batter for a nutty flavor, or add peanut butter chips.

Nutty Oatmeal Banana Muffins: Mix in chopped walnuts or pecans for added texture and a nutty taste.

Pumpkin Spice Oatmeal Banana Muffins: Incorporate 1 teaspoon of pumpkin pie spice into the batter for a warm, spiced flavor that's perfect for fall.

Apple Cinnamon Oatmeal Banana Muffins: Add ½ cup of finely chopped apple and 1 teaspoon of ground cinnamon to the batter.

Zucchini Oatmeal Banana Muffins: Fold in 1 cup of grated zucchini (squeeze out excess moisture) for added moisture and nutrition.

Mocha Oatmeal Banana Muffins: Mix in ¼ cup of cocoa powder and 2 teaspoons of espresso powder for a chocolatey coffee flavor.

Gluten-Free Oatmeal Banana Muffins: Use gluten-free oat flour or a gluten-free all-purpose flour blend instead of regular flour.

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