These Banana Oat Muffins are mixed in one bowl, so prep and cleanup couldn’t be easier. Made with whole grains and less sugar, these hearty muffins are more filling and balanced, too. Make sure you use overripe (browner = better) bananas to deepen the flavor.
½cupchopped nuts such as walnuts or pecans or chocolate chips
Instructions
Preheat oven to 375 degrees Fahrenheit and line a muffin pan with liners. (If you aren’t using liners, lightly grease the muffin pan instead.)
Mash bananas and egg in a large bowl until uniform (it's okay if there are still lumps). Add milk, sugar, oil, and vanilla and stir until combined. Add all purpose flour, whole wheat flour, oats, baking powder, cinnamon, and salt, and stir until just combined. Do not over-mix. Fold in nuts or chocolate chips if using.
Pour batter into muffin pan, filling each cup about ⅞ full. Transfer to the oven and bake 22 minutes, or until an inserted toothpick comes out clean. Allow to cool in the pan for 5 minutes, and then transfer muffins to a wire cooling rack to cool completely.
Notes
Storage and making ahead: Allow muffins to cool completely and store in an airtight container at room temperature for up to 4 days.
Freezing: Store in a freezer bag for up to 3 months. Thaw frozen muffins completely at room temperature or microwave from frozen for about 30 seconds per muffin.
Dairy free: Substitute unsweetened dairy-free milk alternative for whole milk.
Vegan: Use dairy-free milk alternative instead of whole milk and substitute a flax egg for the egg.
Gluten free: use 2 ½ cups 1:1 gluten-free flour instead of the all purpose flour and whole wheat flour.
100% whole grain: Use 2 ½ cups whole wheat flour and omit the all purpose flour. The texture will be denser and heartier.
Nutrition facts are estimates only and do not include optional add-ins.
This recipe was originally published in 2018 and has been updated.