This banana muffins recipe creates incredibly moist, naturally sweetened muffins that are packed with wholesome ingredients like whole wheat flour, oats, and ground flax! These hearty yet fluffy muffins deliver amazing flavor while sneaking in extra nutrition that makes them suitable for breakfast, snacks, or as lunchbox treats.
Growing up in the Midwest, I learned that the best breakfasts are the ones that fuel you for the day ahead while still tasting like a treat. I’ve been passionate about making muffins and quick breads for more than 20 years. I just truly enjoy this style of baking because they’re so versatile and easy to make. Now my daughter loves helping me (especially when I’m making muffins!), and there’s something so special about watching her carefully measure the ingredients and eagerly anticipate that first warm bite.
I started making a variation of this banana muffin recipe about 10 years ago when I needed a quick grab-and-go breakfast option between early morning workouts and heading to work. After testing countless combinations of flours, sweeteners, and add-ins, I landed on this recipe that perfectly balances nutrition and flavor. These muffins freeze wonderfully too, so it’s easy to have a grab-and-go breakfast ready with a quick 30 seconds in the microwave!
If you’re a fan of banana bread, then you’ll love this easy and wholesome banana muffins recipe! Whether you’re packing lunchboxes, need an after-school snack, or want to add something wholesome to your brunch spread, these banana oat muffins deliver on both taste and nutrition.
You Will Love These Banana Oatmeal Muffins!
Naturally sweetened. Ripe bananas and pure maple syrup are used to sweeten our muffins naturally (with just a hint of turbinado sugar sprinkled on top to add texture). That’s it!
Nutrient-packed. Whole wheat flour, ground flax, and oats add fiber, protein, and healthy fats to fuel your day.
Freezer-friendly. Make a batch ahead of time and reheat individual muffins in 30 seconds in the microwave for instant breakfast anytime.
Kid-approved. Moist, tender texture and banana flavor that kids love, with hidden nutrition parents appreciate.
Banana Muffins Recipe Ingredients
- Ripe bananas. The star ingredient that provides natural sweetness, moisture, and that classic banana flavor we all love. Ripe bananas with brown spots work best for maximum sweetness and easy mashing.
- Large eggs. Bind the ingredients together and provide structure for our muffins while also adding protein and richness.
- Neutral oil. Keeps the muffins incredibly moist and tender without adding any competing flavors to the banana and maple combination. Vegetable oil or canola oil are my go-to options, but you can try grapeseed oil or coconut oil if desired.
- Pure maple syrup. Acts as the primary sweetener with its rich, caramel-like flavor that pairs beautifully with banana and adds moisture to the batter. Make sure you’re using pure maple syrup, NOT pancake syrup (it has all kinds of strange ingredients and a ton of extra sugar).
- Milk of choice. Milk helps create the right batter consistency and adds extra moisture for soft, bakery-style muffins that stay fresh longer. We use 2% or whole dairy milk, but oat milk is great for baking as well. You can also try your favorite non-dairy milk if desired.
- Vanilla extract. Enhances all the other flavors and adds warmth and depth of flavor.
- Baking soda. The main leavening agent used that reacts with the acidic ingredients to create fluffy, well-risen muffins.
- Baking powder. Through testing, we’ve added a little of this leavening agent as well to work alongside the baking soda. This ensures a reliable rise as well as a light and fluffy texture.
- Salt. Balances out the sweetness and enhances all the other flavors.
- Cinnamon. Adds warm spice that pairs wonderfully with banana.
- Ground flax. Boosts nutrition with omega-3 fatty acids and fiber while adding a subtle nutty flavor and helping bind the batter.
- Whole wheat flour. Forms the base structure while adding fiber, protein, and nutrients compared to all-purpose flour.
- Old-fashioned oats. Provide texture, heartiness, and additional fiber. When used as a topping, they also create lovely, rustic tops.
- Turbinado sugar. Creates a delightful crunchy topping that adds sweetness and bakery-style appearance to the finished muffins.
Refer to the recipe card at the bottom of the post for measurements and detailed recipe directions.
How To Make Banana Oat Muffins
Prep the muffin tin(s). Fill 12 standard sized muffin cups with cupcake liners or grease with non-stick baking spray, wiping off any grease from the top of the pan to prevent burning.
Mash the banana. Unpeel and place the ripe bananas in a bowl (or liquid measuring cup) to mash. Start with 2 bananas and add more if needed.
Mash with a fork until only a few lumps remain. Measure out the amount required in the recipe card.
Mix together the wet ingredients. Transfer the mashed banana to a large mixing bowl.
Then whisk the mashed banana together with all of the other wet ingredients (eggs, oil, maple syrup, milk, vanilla extract).
Slowly add in the dry ingredients. Start by adding the baking powder, baking soda, and salt. You see the cinnamon going in too since I had them all in the same bowl.
Then slowly mix in the whole wheat flour until about 75% combined. You will still see streaks of flour at this point.
Add the old-fashioned rolled oats. Gently stir in the old-fashioned oats until JUST combined. A few lumps are okay and actually preferred to avoid tough muffins.
Rest the batter and preheat the oven. Allow the batter to rest for about 10 minutes. This step helps the muffins to rise the best, but skip it if you don’t have time. While the batter rests, preheat the oven to 350°F.
Fill the muffin cups. Evenly distribute the batter between the prepared muffin cups, filling each about ⅔ full (I like to use a large cookie scoop to do this).
Add toppings. Sprinkle the top of each muffin with turbinado sugar and some additional oats for a beautiful, bakery-style finish.
Bake. Place the filled muffin tin(s) on the oven’s middle rack and bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
Cool. Let the muffins cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely before storing.
How Long to Bake Banana Muffins
Banana muffins typically need 18-22 minutes at 350°F, but start checking with a toothpick at 18 minutes since oven temperatures can vary. The tops should be golden brown and spring back lightly when touched. Overbaked banana muffins can become dry, so it’s better to check early and add time if needed.
Tips For Moist Whole Wheat Banana Muffins
Use very ripe bananas. This is a great use for those bananas “going bad” on your counter. Look for bananas with lots of brown spots for maximum sweetness and flavor.
Don’t overmix the batter. Stir until the ingredients are JUST combined to keep the muffin’s texture tender rather than tough.
Let batter rest. The 10-minute rest allows the whole wheat flour to hydrate and the leavening agents to begin activating to create the best texture.
Check doneness carefully. Banana muffins can look done on top while still being gummy inside, so always test with a toothpick. A few moist crumbs are ok, but if the toothpick is covered in batter/wet, they need more time.
Cool completely before storing to prevent condensation that can lead to soggy muffins.
How To Store Banana Oatmeal Muffins
Store completely cooled muffins in an airtight container at room temperature for up to 4 days. For longer storage, keep them in the refrigerator for up to one week. If they seem a bit firm after refrigeration, warm them in the microwave for 15-20 seconds to help restore their soft texture.
Can You Freeze Banana Muffins?
Yes! These banana oat muffins freeze beautifully for up to 3 months. Place completely cooled muffins in a freezer-safe container or bag, separating layers with parchment paper to prevent sticking. You can also wrap individual muffins in plastic wrap and drop them into a labeled gallon-size zip top baggie (my go-to).
To enjoy frozen muffins, simply microwave them directly from frozen for 30 seconds for a fresh-tasting muffin anytime. For multiple muffins, thaw at room temperature for 45 minutes to 1 hour, or warm in a 300°F oven for 10-15 minutes.
Whole Wheat Banana Muffins FAQs
Absolutely! Frozen bananas work wonderfully for muffins as they often become extra sweet and soft, which can make your muffins even more flavorful and moist! Thaw the frozen bananas completely before use. Do this by placing them in a bowl in the fridge overnight or on the countertop for a few hours. Drain any excess liquid before mashing.
Yes, banana muffins can be frozen for up to 3 months. Wrap individual muffins or store in freezer-safe containers. Reheat directly from frozen in the microwave for 30 seconds, or thaw at room temperature for about an hour.
Yes, you can use all-purpose flour instead if desired. However, you’ll lose some of the fiber and nutrition. If using all-purpose flour, you might need slightly less liquid since it absorbs differently than whole wheat flour. Start with 2 tablespoons less milk and add more if the batter seems too thick.
This usually happens from overmixing the batter or using bananas that aren’t ripe enough. Mix just until you can’t see dry flour, and make sure your bananas have plenty of brown spots for the best texture and sweetness.
You can replace up to half the oil with additional mashed banana or unsweetened applesauce, but the muffins may be slightly less moist. The oil helps create that tender, bakery-style texture.
Love This Recipe? Try One of These Muffin Recipes Next!
Recipe For Banana Muffins with Whole Wheat Flour and Oats
Equipment
- Fork for Mashing
- Large Cookie Scoop (optional, but helpful for scooping batter)
Ingredients
- 1 Cup packed, mashed ripe banana (about 2-3 medium-large bananas)
- 2 large eggs
- ½ Cup pure maple syrup (NOT pancake syrup)
- ⅓ Cup neutral oil (vegetable or canola oil)
- ⅓ Cup milk of choice (we use 2% of whole dairy milk)
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 Tablespoon ground flaxseed
- 1 + ¾ Cup whole wheat flour
- ⅓ Cup old-fashioned rolled oats + more for topping
- Turbinado sugar for topping
Instructions
- Prep the muffin tin(s). Fill 12 standard sized muffin cups with liners or grease with non-stick cooking spray (wiping off any grease from the top of the pan to prevent burning). Set aside.
- Mash the banana. Unpeel and place the ripe bananas in a bowl (or liquid measuring cup for easy measuring!) and mash with a fork until only a few lumps remain.1 Cup packed, mashed ripe banana
- Mix together the wet ingredients. Transfer the mashed banana to a large mixing bowl, then add all of the other wet ingredients to the bowl, whisking to combine.2 large eggs½ Cup pure maple syrup⅓ Cup neutral oil⅓ Cup milk of choice1 teaspoon vanilla extract
- Slowly add the dry ingredients into the wet ingredients. Start by mixing in the baking powder, baking soda, and salt. Then slowly mix in the remaining dry ingredients (except the oats) until about 75%combined. You will still see streaks of flour at this point.1 teaspoon baking soda½ teaspoon baking powder½ teaspoon salt1 teaspoon ground cinnamon1 Tablespoon ground flaxseed1 + ¾ Cup whole wheat flour
- Add the old-fashioned rolled oats. Gently stir in the old-fashioned oats until the batter is JUST combined (a few lumps are okay!).⅓ Cup old-fashioned rolled oats + more for topping
- Rest the batter and preheat the oven. Allow the batter to rest for about 10 minutes. This step helps the muffins to rise the best, but skip it if you don't have time. While the batter rests, preheat the oven to 350°F.
- Fill the muffin cups and sprinkle with toppings. Evenly distribute the batter between the prepared muffin cups, filling each about ⅔ full (I like to use a large cookie scoop to do this). Sprinkle the top of each muffin with turbinado sugar and some additional oats.Turbinado sugar for topping
- Bake. Place the filled muffin tin(s) on the oven's middle rack and bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool. Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Meredith says
Everything you love about banana bread in convenient, on the go size! Love the whole wheat flour and oats in here too.