Recipe For Banana Muffins with Whole Wheat Flour and Oats
Easy and delicious whole wheat banana muffins recipe made with better-for-you ingredients. A great option for breakfast, brunches, and snacks. These banana muffins are also freezer-friendly to save for busy days.
Servings: 12 Servings
Calories: 204kcal
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 eggs, ½ Cup pure maple syrup, ⅓ Cup neutral oil, ⅓ Cup milk of choice, 1 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 soda, ½ teaspoon baking powder, ½ teaspoon salt, 1 teaspoon ground cinnamon, 1 Tablespoon ground flaxseed, 1 + 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.
Video
Notes
Storage: 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. These muffins also freeze well for up to 3-months! Full notes on how to do so are in the blog post above the recipe card.
Nutrition
Calories: 204kcal | Carbohydrates: 30g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 27mg | Sodium: 221mg | Potassium: 201mg | Fiber: 3g | Sugar: 12g | Vitamin A: 68IU | Vitamin C: 2mg | Calcium: 50mg | Iron: 1mg
