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!”]
Looking for a healthy, on-the-go breakfast? Banana Pecan Oat Muffins are easy to make, perfect for meal prep, & packed with fiber from whole grains & fruit.
- 1 large egg (substitute with flax egg—see note)
- 3 large ripe bananas (or 4 medium bananas—about 463 grams)
- 1/4 cup grapeseed oil (or vegetable oil of choice)
- 1 teaspoon vanilla extract
- 1/3 cup brown sugar (packed, 82 grams)
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 3/4 cup unsweetened almond milk (or milk of choice)
- 2 1/2 cups whole wheat flour (470 grams)
- 1/2 cup oats (64 grams)
- 1/2 cup chopped pecans (optional)
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.
To make one flax egg: Whisk together 1 tablespoon ground flax and 2 1/2 tablespoons water. Allow mixture to thicken to the consistency of a beaten egg before using.
Recipe adapted from Minimalist Baker.