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Banana muffins are something I make frequently because I always seem to have overripe bananas on hand (wow they ripen fast!!). Truly, these Whole Wheat Banana Muffins are currently my favorite because they are hardy, filling, and delicious. I absolutely love the texture from the rolled oats (and you can add chopped nuts too). They’re the perfect snack or breakfast with a hot cup of coffee.
Nutritional benefits of Whole Wheat Banana Muffins
These aren’t all the benefits, but a few of my favorite!
- Bananas are rich in potassium, antioxidants, prebiotics, and fiber. They help balance the gut microbiome from the prebiotics and fiber, protect against oxidative stress from the antioxidants, and they help with muscle contraction, hydration, and bone health from the potassium.
- Honey (specifically raw) is a natural sweetener that is not only delicious but also rich in antioxidants and nutrients and is anti-inflammatory and antibacterial.
- Whole wheat flour is lower glycemic than white flour, more nutrient dense, and more filling.
- Oats have prebiotics, fiber, and vitamins & minerals which help our gut microbiome.
Ingredients for Whole Wheat Banana Muffins
Wet Ingredients:
Overripe bananas
Eggs – To help the muffins rise and stay together.
Avocado oil – To keep the muffins moist.
Milk of choice – For moisture. Any milk will work.
Yogurt – For moisture, plus it adds a bit of protein!
Honey – As the sweetener. You can sub with maple syrup or date syrup if desired.
Pure vanilla extract – For flavor.
Dry Ingredients
Whole wheat flour – You can also sub white flour. If gluten-free, then check out this gluten-free recipe.
Rolled oats – Gives them a wonderful texture!
Ground cinnamon – For flavor.
Baking powder and baking soda – To make them rise.
Salt – For flavor.
Optional: Chopped nuts
How to Make Whole Wheat Banana Muffins
- Preheat the oven to 350ºF and line a muffin pan with 12 liners.
- Mix together the wet ingredients.
- In a separate bowl, mix together the dry ingredients.
- Add the dry ingredients to the wet ingredients and mix together until combined.
- Spoon the batter into the liners, filling them completely. Sprinkle on top more oats and/or chopped nuts if desired. Bake for 18-23 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Remove the muffins from the oven and allow them to cool in the pan for 10 minutes. Then transfer them to a wire rack to cool completely. Letting them cool completely helps prevent the paper liner from sticking.
- Keep in an airtight container at room temperature for 2-3 days, then refrigerate for up to 5 days or keep in the freezer for up to 1 month in a freezer-friendly container.
- Please leave feedback and your review if you made this recipe, this helps me tremendously! Thanks!
Equipment needed
Muffin liners (I use unbleached)
How to store Whole Wheat Banana Muffins
Store these Whole Wheat Banana Muffins in an airtight container at room temperature for 2-3 days, then transfer to the refrigerator for up to 5 days. You can also freeze them in a freezer-friendly container for up to 1 month.
Modifications
- Add chopped nuts for extra texture and flavor.
- Make it dairy-free by using dairy-free milk and yogurt. You can also replace the yogurt 1:1 with dairy-free milk.
- Use melted coconut oil in place of avocado oil to induce a delicious, tropical flavor.
- Use melted butter in place of avocado oil for a buttery, golden flavor.
- Replace the honey with maple syrup or date syrup if you prefer those flavors. Honey is thicker and sweeter, so I love using it for banana muffins, but maple syrup and date syrup give a warmer flavor that’s amazing!
Other recipes you’ll love
Gluten-Free Oat Flour Banana Muffins
Chocolate Banana Muffins with Oat Flour
Refined Sugar Free Blueberry Muffins
Please be sure to leave a comment and rating if you try this recipe! I really hope you enjoy it, and I can’t wait to hear from you!
PrintWhole Wheat Banana Muffins
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Category: Breakfast, Snack
- Method: Oven
Ingredients
Wet:
1 1/3 cups mashed very spotty/overripe bananas (300g) – about 3 medium bananas
2 large eggs
1/4 cup avocado oil
1/4 cup milk of choice
1/4 cup yogurt
1/3 cup honey
1 tsp pure vanilla extract
Dry:
2 cups (250g) whole wheat flour, spooned and leveled
3/4 cup rolled oats (120g)
1 1/2 tsp ground cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
Optional: 1/2 cup chopped nuts
Instructions
- Preheat the oven to 350ºF and line a muffin pan with 12 liners.
- Mix together the wet ingredients.
- In a separate bowl, mix together the dry ingredients.
- Add the dry ingredients to the wet ingredients and mix together until combined.
- Spoon the batter into the liners, filling them completely. Sprinkle on top more oats and/or chopped nuts if desired. Bake for 18-23 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Remove the muffins from the oven and allow them to cool in the pan for 10 minutes. Then transfer them to a wire rack to cool completely. I recommend letting them finish cooling before opening them – they need to set. Letting them cool completely will also help prevent the paper liner from sticking.
- Keep at room temperature for 2-3 days, then refrigerator for up to 5 days, or keep in the freezer for up to 1 month.
- Please leave feedback and your review if you made this recipe, I love hearing from you!
