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Healthy Banana Oatmeal Muffins

A stack of three golden brown Healthy Banana Oatmeal Muffins topped with visible oats, resting on a small plate.
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Make these moist and wholesome banana oatmeal muffins for a nutritious breakfast or snack. They use natural sweetness and whole grains.

Ingredients

Scale
  • 1 1/2 cups whole wheat flour
  • 1 cup rolled oats
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 3 very ripe medium bananas, mashed (about 1 1/4 cups)
  • 1/2 cup unsweetened applesauce
  • 1/4 cup maple syrup
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/4 cup milk (dairy or non-dairy)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Line a 12-cup muffin tin with paper liners or grease it well.
  2. In a large bowl, whisk together the whole wheat flour, rolled oats, baking soda, baking powder, cinnamon, and salt.
  3. In a separate medium bowl, mash the ripe bananas thoroughly.
  4. Add the applesauce, maple syrup, egg, and vanilla extract to the mashed bananas. Whisk until combined.
  5. Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix.
  6. Stir in the milk until the batter is uniform.
  7. Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.
  8. Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  9. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra texture, fold in 1/2 cup of chopped walnuts or pecans before filling the muffin cups.
  • These muffins freeze well; cool completely, then store in an airtight container for up to three months.
  • If you prefer a slightly sweeter muffin, you can increase the maple syrup to 1/3 cup.

Nutrition

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