Whole Wheat Banana Oat Muffins

These banana muffins are light, airy, and loaded with fiber to keep you full. Subtly sweet and full of cinnamon and banana flavor. Perfect for breakfast or an on the go snack, these muffins come together quickly and all in one bowl! Made with whole wheat flour, old fashioned oats, and naturally sweetened by banana’s you can feel good about these banana muffins.

Variations:

Peanut Butter Banana – Mix a 1/2 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

Strawberry Banana – Swirl strawberry jam into each muffin before baking

If you like these banana oat muffins, try these other quick muffin recipes!

Chocolate Chunk Banana Muffins

Apple & Banana Oat Muffins

Bakery Style Blueberry Streusel Muffins

Fresh Strawberry Muffins

Cranberry & White Chocolate Streusel Muffins

Instructions for the banana muffins:

Preheat oven to 400 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, stir to combine.

In a large mixing bowl combine the oil and sugar, whisk well to combine. Add in the egg, vanilla, and the mashed bananas stir to combine. Add in the dry ingredients and mix well until incorporated. Gently fold in the oats.

Using a measuring spoon or portion scoop, fill each muffin cup 2/3rd’s full. Sprinkle the tops with the remaining oats if desired. Bake at 400 for 17-20 minutes, until golden brown or until a toothpick inserted comes out clean. Transfer to a cooling 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.

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