Go Back
–+ servings

Healthy Banana Muffins with Oats

Prep: 10 minutes
Cook: 25 minutes
Total Time: 35 minutes
Yield: 10 muffins
Course: Bread
Cuisine: American
Calories: 232kcal
Author: Jessica Gavin
Healthy banana muffins recipe made with old fashioned rolled oats and whole wheat flour. An easy nutritious breakfast, you can make this ahead of time!

Ingredients

Banana Muffins
  • ⅓ cup coconut oil, melted
  • ½ cup honey
  • 2 large eggs
  • 1 cup mashed ripe bananas, about 3 bananas
  • ¼ cup milk, dairy, unsweetened almond or cashew
  • 1 teaspoon baking soda
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon kosher salt
  • ½ teaspoon ground cinnamon
  • 1 ¾ cups white whole wheat flour, or whole wheat flour
  • ⅓ cup old-fashioned rolled oats
Oat Crumble Topping
  • ⅓ cup light brown sugar, packed
  • 2 tablespoons white whole wheat flour, or whole wheat flour
  • ⅛ teaspoons ground cinnamon
  • 2 tablespoons old-fashioned rolled oats, ground
  • 2 tablespoons coconut oil, solid

Special Equipment

Instructions

Banana Muffins
  • Set the oven rack in the center of the oven. Preheat 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 muffin cups, at least two-thirds full. Set aside.
Oat Crumble Topping
  • 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.

Notes

  • Store the muffins in an airtight container for up to 3 days or freeze.

Nutrition

Calories: 232kcal | Carbohydrates: 31g | Protein: 5g | Fat: 10g | Saturated Fat: 8g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 35mg | Sodium: 200mg | Potassium: 88mg | Fiber: 3g | Sugar: 14g | Vitamin A: 100IU | Vitamin C: 2.5mg | Calcium: 30mg | Iron: 1.4mg
qr code

Recipe Link