These whole wheat banana oat muffins are a great healthier snack or on the go breakfast option. Light and airy whole wheat muffin batter sweetened with A bit of brown sugar and ripe bananas. Serve warm with a slather of butter and your favorite nut butter. These are also freezer friendly, make a double batch and freeze for a quick after school snack!
You might also like these Chocolate Chunk Banana Muffins or these Blender Chocolate Banana Oat Muffins!
Find all of my delicious breakfast and bread recipes here for more inspiration!
Recipe Highlights
- Healthy Ingredients: Made with whole wheat flour and oats for added fiber and nutrition. Sweetened with ripe bananas so you don’t have to use quite as much sugar.
- Moist Texture: The bananas contribute to a moist and tender crumb, while oats provide a heartier, more satisfying bite. A sprinkle of oats on top adds a nice touch of texture and color.
- Easy to Make: Simple to prepare with basic pantry staples and minimal steps, these can be mixed up by hand in just one bowl.
- Customizable: Add-ins like nuts, seeds, or dried fruit can be easily incorporated for extra flavor and texture. Or fold in mini chocolate chips or chocolate chunks for a more decadent muffin.
- Freezer-Friendly: These muffins store well in the freezer, making it easy to enjoy them later. Make an extra batch for last minute before school breakfast, brunches, or snacks!
Whole Wheat Banana Oat Muffins
Muffins are great on the go because they are already in the perfect wrapping and they can easily be carried around without falling apart. Whether you are heading out on a road trip, working remote at a coffee shop, or in between appointments these are a great option to keep you full.
Similar to banana bread these use ripe bananas to add the perfect sweetness and consistency to the batter. These are best served warm with a slather of honey butter or your favorite nut butter.
Recipe Tips & Tricks
- Line or grease your muffin pan with paper liners or cooking spray so muffins don’t stick.
- Don’t overmix batter and fold in the oats gently.
- Fill muffin cups 2/3rds full so they do not bake over but also look nice and full.
- Top with extra chocolate oats before baking.
Ingredient List & Substitutions
These muffins use simple ingredients, see below for ingredient substitutes if there are any as well as special notes:
- Vegetable oil: substitute canola oil, soybean oil, or avocado oil. Melted butter could be used in a pinch but may slightly change the texture of the muffins.
- Whole eggs: I like fresh pasture raised farm eggs if available, but any kind will work for this muffin. Let your eggs come to room temperature for this recipe, this helps the eggs incorporate better.
- Brown sugar: make sure to pack your brown sugar. Light or dark brown sugar works.
- Cinnamon: ground cinnamon adds the perfect hint of spice.
- Banana: the riper the banana the better, I wouldn’t use frozen bananas. If you do use frozen, make sure most of the liquid has been removed.
- Pure vanilla extract: use homemade or store-bought vanilla extract.
- Baking powder: make sure your baking powder is fresh and not expired, after a couple months it will start to lose it’s potency.
- Baking soda: make sure your baking soda is fresh and not expired, after a couple months it will start to lose it’s potency.
- Whole wheat flour: all purpose flour could be substituted but may change the texture slightly.
- Oats: quick oats or old fashioned oats will both work for this recipe.
How to Make The Banana Oat Muffins
Let’s talk a little about how to make the Whole Wheat Banana Oat Muffins (The printable instructions are in the recipe card below.)
Quick overview:
- Combine wet ingredients. Mash in bananas.
- Fold in dry ingredients and oats. Scoop into a muffin tin.
- Bake and enjoy!
- Preheat oven to 350 degrees F. Line or grease a muffin tin, set aside. In a small mixing bowl combine the flour, salt, cinnamon, baking soda, and baking powder.
- In a large mixing bowl combine the oil and sugar, whisk well. Add in the egg, vanilla, and the mashed bananas stir to combine. Slowly mix dry ingredients into the wet ingredients until incorporated. Gently fold in the oats.
3. Using a measuring spoon or portion scoop, fill each muffin cup 2/3 full. Sprinkle the tops with oats if desired. Bake at 350 for 18-20 minutes, until golden brown or until a toothpick inserted comes out clean. Transfer to a wire rack to cool and enjoy!
4. These will keep in an airtight container at room temperature for 4-5 days or in the freezer for up to 4 months.
More Drool-Worthy Muffin Recipes
If you like these homemade muffins, you’ll love these other recipes for weekend brunch, work potlucks, or as a thoughtful housewarming gift.
- Lemon Poppy Seed Streusel Muffins
- Bakery-Style Blueberry Muffins
- Cranberry Orange Muffins
- Cinnamon Sugar Apple Cider Muffins
Kitchen Tools I Recommend For This Recipe
- Rubber Spatula – a must have! I like these because they don’t come apart so I don’t have to worry about water getting inside the spatula and causing mold.
- Pyrex Mixing Bowl Set – I love this set of nesting bowls. I use them for everything, Pyrex glass does not break easily so you can trust on these bowls for years, plus they come in 3 useful sizes and can be stacked!
- Non-stick Muffin Tin – this recipe uses a standard muffin tin and this one is my favorite. I have had my pan for years and it’s still in great condition!
- White Paper Liners – a good basic muffin or cupcake liner to have on hand, I like the white as they work for any occasion or event.
Recipe Variations
- Peanut Butter Banana – Mix a 1/4 cup of peanut butter into your wet ingredients, mix in chopped peanuts.
- Blueberry Banana – After folding in the oats, gently fold in fresh or frozen blueberries.
- Chocolate Banana – Add in a 1/4 cup cocoa powder into your dry ingredients, sprinkle in chocolate chunks or mini chips.
- Strawberry Banana – Swirl strawberry jam into the top of each muffin before baking.
Recipe FAQs
What can I mix into the banana oat muffins?
Mini chocolate chips, semi-sweet chocolate chips, dried or fresh fruit, chopped nuts (pecans, walnuts, or peanuts), a swirl of Nutella, peanut butter, or jam, or even chopped candy pieces.
How to store leftover muffins?
Leftover muffins can be cooled completely and stored in an airtight container for 2-3 days.
Can I freeze my banana muffins?
Yes! Simply make your muffins according to recipe directions. Allow to cool completely and transfer to a freezer safe container or zip top bag. Label and freeze for up to 4 months. When you want a muffin, remove from the freezer, wrap in a paper towel, and microwave for 30-60 seconds.
Whole Wheat Banana Oat Muffins
Equipment
- Muffin Tin
Ingredients
- 1/4 cup Vegetable Oil
- 1/2 cup Light brown sugar, packed
- 1 Whole egg
- 1 tbsp Vanilla extract
- 2-3 large Ripe bananas, mashed
- 1 cup Whole wheat flour
- 1/2 tsp Salt
- 1 tsp Ground cinnamon
- 1 tsp Baking soda
- 1 tsp Baking powder
- 1 cup Old fashioned oats, reserve some to sprinkle on top if desired
Instructions
- Preheat oven to 350 degrees F. Line or grease a muffin tin, set aside. In a small mixing bowl combine the flour, salt, cinnamon, baking soda, and baking powder.
- In a large mixing bowl combine the oil and sugar, whisk well. Add in the egg, vanilla, and the mashed bananas stir to combine. Slowly mix dry ingredients into the wet ingredients until incorporated. Gently fold in the oats.
- Using a measuring spoon or portion scoop, fill each muffin cup 2/3 full. Sprinkle the tops with oats if desired. Bake at 350 for 18-20 minutes, until golden brown or until a toothpick inserted comes out clean. Transfer to a wire rack to cool and enjoy!
- These will keep in an airtight container at room temperature for 4-5 days or in the freezer for up to 4 months.
Nutrition
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