Is there anything better than starting the day with something fresh out of the oven? These Banana Pecan Oat Muffins are easy to make, perfect for meal prep, and packed with fiber from whole grains and fruit.
If you're like me and always seem to have a couple overripe bananas on the kitchen counter, get ready to cozy up to something nourishing and delicious. You'll only need one bowl and about 30 minutes to bake up these whole-grain Banana Pecan Oat Muffins.
Of course, they're (insanely) good straight out of the oven, but I also love that you can save leftovers to eat throughout the week. Prepping a batch is the surest way to make breakfast-skipping a thing of the past. You can even freeze some to eat later in the month.
Unlike your typical coffee-shop muffin, these are served without a side of sugar-crash. My batter is made from a mix of whole-wheat flour, oats, bananas, and just enough brown sugar to provide unstoppable energy for hours. Trust me. These fiber-rich muffins won't leave you hanging.
You may even find yourself "accidentally forgetting" about those last few bananas ripening on the counter. (Worth it.)
[clickToTweet tweet="Looking for a healthy, on-the-go breakfast? Try #wholegrain Banana Pecan Oat Muffins!" quote="Looking for a healthy, on-the-go breakfast? Try whole-grain Banana Pecan Oat Muffins!"]
📖 Recipe
Banana Pecan Oat Muffins
Ingredients
- 1 large egg (substitute with flax egg—see note)
- 3 large ripe bananas (or 4 medium bananas—about 463 grams)
- ¼ cup grapeseed oil (or vegetable oil of choice)
- 1 teaspoon vanilla extract
- ⅓ cup brown sugar (packed, 70 grams)
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon salt
- ¾ cup unsweetened almond milk (or milk of choice)
- 2 ½ cups whole wheat flour (318 grams)
- ½ cup oats (50 grams)
- ½ cup chopped pecans (optional)
Instructions
- Preheat oven to 375 degrees F and line a standard muffin tin with baking cups.
- Add eggs and banana to a large mixing bowl and mash, leaving some small chunks of banana in tact.
- Add oil, vanilla, brown sugar, baking powder, cinnamon, and salt, and whisk to combine. Add milk and whisk again.
- Add flour, oats, and pecans and stir with a wooden spoon until combined. (Don't over-mix.) Then divide batter between baking cups in the muffin tin, filling each to the rim. (Recipe makes 12 muffins.)
- Place muffin tin in the preheated oven and bake until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown, about 30 minutes. Remove from the oven and allow to cool in the tin for about 5 minutes. Then transfer muffins to a cooling rack to cool completely.
- Store leftover muffins in an airtight container. Enjoy within 4-5 days, or freeze for up to 1 month.
Notes
Robyn says
could i check on the 2.5 cups whole.wheat flour ...that is 470g? i checked it seems.1.cup whole wheat flour is 120g!? that makes 2.5 cups is 300g.
Stephanie McKercher, RDN says
Hi Robyn, thanks so much for catching this. I weighed the flour again and it came out to 318 g, which fits your numbers, considering individual variations. I must have forgotten to zero out the weight of the bowl the first time around! The recipe has been updated - sorry for any inconvenience!
Citrus and Cinnamon says
Wow, these are absolutely gorgeous! Super rustic - and you take absolutely gorgeous photographs, which makes them look extra delicious! Thanks for sharing this recipe, I'm going to try whipping up some of these following your recipe 🙂
Stephanie McKercher, RDN says
Thanks so much! Hope you enjoy these! 🙂