Healthy banana muffins recipe made with old fashioned rolled oats and whole wheat flour. Start your day with an easy, nutritious breakfast. This mix contains several healthier ingredient substitutions. Make these ahead of time and just grab and go!
Healthy banana muffins taste like a morning treat, but inside those tender cakes are nourishing ingredients with added benefits. This recipe combines intense banana flavor with the whole grain goodness of oats and whole wheat. Don’t throw away those dark speckled overripe bananas that may be lingering on your kitchen counter. Transform them into a delicious portable breakfast to start your day!
Muffins are a type of quick bread that can be made rapidly with short preparation time. Combining carefully selected wholesome ingredients with the proper leavening agents, a moist and tender baked product is achieved.
How to make healthy banana muffins
Here are some helpful tips for healthy baking substitutions for moist and tender muffins!
- Flour Selection: Instead of using all-purpose flour, white whole wheat flour is a whole grain substitute. It still provides a tender interior crumb with some added texture from the bran. The bananas already give a darker appearance so adding whole wheat won’t change the color much. White whole wheat flour is made from a lighter and milder flavored wheat.
- Switching the Fat: Coconut oil is used instead of oil or butter. It’s melted so that it can be seamlessly incorporated into the muffin mix. The fat from the oil and eggs helps the muffins stay tender.
- Leavening Agents: Whole wheat muffins can be denser than traditional recipes. Using the leavening power from whipped eggs and baking soda helps produce gases that get trapped when baked for those beautiful domed muffin tops.
- Natural Sweeteners: Honey and the natural fructose in the ripe bananas add just the right amount of sweetness to the muffins. Honey is sweeter than sugar, so you don’t need as much in the recipe.
- Nutritional Boost: Adding old fashion rolled oats and bananas to the recipe provide sources of soluble and insoluble fiber for digestive health benefits and satiation. Each muffin packs in 3 grams of dietary fiber per serving. Bananas also contain vitamins and minerals like potassium, folate, vitamin B6, and protein.
Check out those muffin tops! No need to hide or be shy, those perfect peaks are just what you want to see. How does this happen? When the baking soda (sodium bicarbonate) and natural acids in the bananas and honey combine with water in the milk, a chemical reaction ours.
If you remember from high school chemistry, when an acid and base combine, carbon dioxide gas bubbles form. When you mix your batter with the wheat proteins (glutenin and gliadin), gluten bonds form and help trap the gas bubbles in the protein matrix. The result, beautiful high-rise muffin tops. This same reaction occurs in my banana chocolate chip muffins as well.
For added texture, these healthy banana muffins have a light oat crumble topping. A simple mixture of oats, solid coconut oil, flour, light brown sugar, and cinnamon gives an upfront flavor burst. You could also just add a sprinkle of oats or chopped nuts to switch up the options with each batch.
These muffins are irresistible and still taste delicious if eaten the next day! They are especially yummy when lightly toasted and warm. I packed a few to enjoy for breakfast at work and shared some with my hungry toddler. What’s your favorite way to incorporate healthy ingredients into your baked recipes? Share your food stories in the comments section below. I’d love to hear your tips!
My muffins are like rubber, what happened?
Have you ever wondered why cake mixes or recipes tell you not over to mix your batter? It’s for a good reason. Over mixing causes the proteins in the flour to strengthen and form tighter bonds which you can tell immediately after your first bite. If you want a tender cake-like muffin, mix the dough until the dry ingredients are moistened, not until smooth!
- 1/3 cup coconut oil , melted
- 1/2 cup honey
- 2 large eggs
- 1 cup mashed ripe bananas , (about 3)
- 1/4 cup milk , (dairy, unsweetened almond or cashew)
- 1 teaspoon baking soda
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1 3/4 cups white whole wheat flour , or whole wheat flour
- 1/3 cup old-fashioned rolled oats
- 1/3 cup light brown sugar , packed
- 2 tablespoons white whole wheat flour , or whole wheat flour
- 1/8 teaspoons ground cinnamon
- 2 tablespoons old-fashioned rolled oats , ground
- 2 tablespoons coconut oil , solid
Set the oven rack in the center of the oven. Preheat the oven to 325°F.
Lightly grease muffin tins with baking spray or oil, or line the cups with paper liners.
In a mixing bowl whisk together the melted coconut oil and honey, 30 seconds.
Add egg and beat for 30 seconds.
Add mashed bananas, milk, baking soda, vanilla, salt and cinnamon, whisk for 20 seconds.
Add in flour and oats, stir together with a spatula until just combined.
Evenly divide the batter between 10 muffin cups, at least two-thirds full. Set aside.
In a small bowl mix together brown sugar, flour, cinnamon, and oats.
Add in solid coconut oil, mix with your fingers until the mixture looks like wet sand.
Sprinkle about 1 teaspoon of the topping on each muffin. You will have some leftover topping.
Bake muffins for 23 to 25 minutes, until a toothpick comes out clean or the internal temperature of the muffin is 190°F.
Transfer the muffin tin to a wire rack and allow to cool for 5 minutes.
If no paper liner was used, carefully use a knife to release the sides of the muffins from the tin.
Gently use another sheet pan to invert the muffins onto the pan to remove the muffins.
Serve muffins warm or at room temperature. Store the muffins in an airtight container for up to 3 days or freeze.