Healthy Banana Oat Muffins
Apr 15, 2015, Updated May 07, 2023
Healthy Banana Oat Muffins are packed with fiber and are good for your waistline! Perfect on the go snack!
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I think more than anything else, if there’s one thing constant in my kitchen, it has to be ripe bananas. Seriously I buy bananas every week and we never finish them on time. So they start turning brown and neither me nor hubby can eat those brown-black bananas, we simply can’t. I throw away a lot of things (I know such a bad habit, really need to change) but I never throw over-ripe bananas and that makes me feel slightly better about throwing all the other stuff.
This time around I had 2 brown bananas on my counter and I wanted to use them to make something that we could eat for breakfast. I thought of scones, pancakes etc. but ultimately decided on these super easy muffins simply because these are easier to carry along as well. These healthy banana oat muffins are the perfect on the go breakfast, just make them ahead of time and you will not have to worry about what to eat in the morning!
The muffins are loaded with fiber, they are mostly whole wheat and oats. I did use a tiny bit of all purpose flour but you can definitely use 100% whole wheat. I will not say that these are the healthiest muffins but they are pretty healthy. I mean look at the ingredients.
✔Whole Wheat
✔Oats
✔Greek Yogurt
✔Bananas
✔and only 2 tablespoons of Oil!
Does that list convince you? To me these muffins were perfect, especially the sweetness. You know most of the muffins that we get in stores, they are incredibly sweet. I mean hello muffins aren’t supposed to be that sweet, they are not cupcakes! The key here is to use really ripe bananas. Those are already so sweet so you don’t really need to add in tons of sugar.
I do think I over-baked these muffins a bit. I mean they were really soft and moist but looked a little too brown for my liking. I baked these at 400 F degrees for 12-13 minutes, maybe I should have baked them for a minute less. Anyway you should keep an eye on them after 10 minutes, take them out when a toothpick inserted in the center comes out clean.
If you don’t plan to eat the muffins right away, wrap in a cling sheet and when you are ready to eat them the next day, simply pop them in the microwave for 30 seconds and they will be as good as fresh.
Method
Preheat oven to 400 F degrees. Spray a 12 capacity muffin pan with non-stick spray and set aside.
In a bowl whisk together whole wheat flour, all purpose flour and oats. Add baking soda, baking powder, salt and all spice mix (optional). Mix till everything is well combined. Set aside.
In another bowl, whisk together oil, egg, mashed banana and yogurt. Whisk till well combined.
Add brown sugar, vanilla extract and mix well.
Start adding the dry ingredients into the wet in parts, mixing after each addition.
Mix till dry ingredients are just combined, do not over-mix.
Stir in the mini semi-sweet chocolate chips. You can also add nuts here.
Divide the batter equally into 11 muffins pans, filling all the way to the top.
Bake at 400 F degrees for 10-13 minutes or till a toothpick inserted in the center comes out clean.
* Freeze the leftovers and whenever you are running late, simply pop one in the microwave and your quick breakfast is ready in seconds!
* Use really ripe bananas, one that are dark brown, almost black, yes those bananas for these muffins. Super ripe bananas add a lot of moisture and flavor to the muffins.
* Adding chocolate chips is optional, I had to add them since for me everything is better with chocolate.
* If you don’t want to use eggs, add 1 tablespoons extra oil and yogurt and it should work well.
Healthy Banana Oat Muffins
Ingredients
- 1 cup white whole wheat flour
- ¼ cup all purpose flour
- 1 cup oats [i used old fashioned]
- 2 teaspoon baking powder
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon all spice [optional]
- ½ cup light brown sugar
- ¼ cup yogurt
- 2 tablespoons canola oil
- 1 teaspoon vanilla extract
- ¾ cup mashed bananas [from 2 large bananas]
- 1 egg at room temperature
- ½ cup mini chocolate chips [optional]
Instructions
- Preheat oven to 400 F degrees.
- Spray a 12 capacity muffin pan with non-stick spray and set aside.
- In a bowl whisk together whole wheat flour, all purpose flour and oats.
- Add baking soda, baking powder, salt and all spice mix (optional). Mix till everything is well combined. Set aside.
- In another bowl, whisk together oil, egg, mashed banana and yogurt. Whisk till well combined.
- Add brown sugar, vanilla extract and mix well.
- Start adding the dry ingredients into the wet in parts, mixing after each addition.
- Mix till dry ingredients are just combined, do not over-mix.
- Stir in the mini semi-sweet chocolate chips. You can also add nuts here.
- Divide the batter equally into 11 muffins pans, filling all the way to the top.
- Bake at 400 F degrees for 10-13 minutes or till a toothpick inserted in the center comes out clean. I baked mine for around 13 minutes and I do think I over-baked them a little. They were super soft and moist but a bit too brown for my liking. So keep an eye on them after 10 minutes.
- Transfer the muffins onto a wire rack to cool completely.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Healthy Banana Oat Muffins
