Healthy Banana Oatmeal Muffins Recipe
Healthy Banana Oatmeal Muffins are soft, naturally sweet muffins made with ripe bananas, whole wheat flour, oats, and honey. Perfect for breakfast, snacks, or meal prep. Ready in about 30 minutes.
Ingredients
- 2 cups whole wheat flour or all-purpose gluten-free flour
- 1/4 cup old-fashioned oats
- Extra oats for topping
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon optional
- 1/2 teaspoon salt
- 1 cup mashed ripe bananas about 2–3 large bananas
- 2 large eggs
- 1/2 cup honey or maple syrup
- 1/3 cup olive oil
- 1/4 cup milk
- 1 teaspoon vanilla extract
Optional Add-ins
- 1/2 cup chopped walnuts
- 1/2 cup pecans
- 1/3 cup dark chocolate chips
- Raisins or dried cranberries
Instructions
- Preheat your oven to 350°F (175°C). Grease a 12-cup muffin pan or line it with paper liners.
- In a large mixing bowl, whisk together the flour, oats, baking soda, cinnamon, and salt.
- In another bowl, mash the bananas until smooth. Add the eggs, honey, olive oil, milk, and vanilla extract. Whisk until well combined.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing to keep the muffins tender.
- Fold in any optional mix-ins such as walnuts or chocolate chips.
- Divide the batter evenly among the muffin cups, filling each about three-quarters full.
- Sprinkle extra oats and a pinch of cinnamon over each muffin.
- Bake the Healthy Banana Oatmeal Muffins for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack.
Notes
- Frozen bananas work well after thawing and draining excess liquid.
- Mini muffins require about 12–15 minutes of baking.
- Add blueberries for a fruity variation.
- Serve warm with almond butter or plain yogurt.
- These whole wheat banana muffins are excellent for breakfast meal prep.