Our favorite honey oat banana muffins are made with oil instead of butter. They are partially whole wheat muffins made with overripe bananas, perfect for breakfast or as a sweet treat any time of the day.
These easy-to-make honey oat banana muffins are made with overripe bananas and oil.
Banana bread, banana muffins, smoothies... all things you can make using overripe bananas. And we always seem to have at least one or two bananas lying around. So, although a quick smoothie is always the first choice, I make banana bread or banana muffins often enough as well.
Use the overripe bananas to make Spelt Flour Banana Bread or Rhubarb and Banana Bread.
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Recipe ingredients
Bananas: You will need about 2-3 large and overripe bananas; the riper the bananas, the sweeter they are, and the sweeter the bananas, the sweeter the muffins. I actually needed 2 ½ large bananas. When mashed, you will have 1 cup of banana puree.
Flour: A mixture of whole wheat and all-purpose flour. The first time, I used only whole wheat flour, and while they were delicious, the mixture made them even better with a fluffier texture. However, these muffins are sturdier than those made with only white flour. That’s the best part: their wonderful consistency paired with the delicious flavors of banana, honey, and cinnamon.
Honey: The sweetness comes from the bananas themselves and the honey.
Oil: I like using oil in baking; some of my favorite cakes are made with oil. For instance, this amazing Carrot Cake with Coconut and Lemon Glaze, which is one of the best cakes ever, or these Apple Muffins with Oil.
I use regular vegetable oil (canola oil). ⅓ cup melted coconut oil could be used instead. Don't be tempted to use olive oil even if you think it is healthier; the olive oil taste will be too dominant.
Oats: Old-fashioned oats or rolled oats to make this easy banana muffin recipe.
See the recipe card for full information on ingredients and quantities.
How to make banana honey muffins?
- Step #1: Mix both types of flour, oats, baking soda, cinnamon, chopped walnuts, and salt. Set aside.
- Step #2: Mash the bananas with a fork to obtain 1 cup/ 300 g banana puree.
- Step #3: In a larger bowl, mix the puree, eggs, honey, oil, milk, and vanilla extract. Add the dry ingredients to the wet ingredients. Mix with a spoon or a spatula, but don't overmix the batter.
- Step #4: Line the muffin tin with paper cases and fill in the batter. Sprinkle the batter with some oats.
- Step #5: Bake in a preheated oven at 360°F/ 180°C for about 20 to 25 minutes or until a toothpick inserted in the middle of a muffin comes out clean.
- Step #6: Leave in the pan for about 5 to 10 minutes, then transfer to a wire rack to cool completely.
Good to know!
Use a digital kitchen scale in baking (the Amazon affiliate link opens in a new tab); it guarantees the best results.
How to store?
The honey oat banana muffins will keep well for at least two days at room temperature, covered with foil, or in an airtight container.
When kept in the fridge, in an airtight container, they will keep for about 5 days.
They can be frozen as well. Place in freezer bags and freeze for about 2-3 months.
More muffins
Honey Oat Banana Muffins
Ingredients
- 120 g whole wheat flour 1 cup
- 120 g all-purpose flour 1 cup
- 25 g rolled oats ¼ cup + a bit more to sprinkle over the muffins
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon fine sea salt
- 40 g walnuts ⅓ cup, chopped
- 2-3 large bananas 300 g/ 10.6 oz/1 cup banana puree
- 130 g honey 6 tablespoons
- 2 eggs medium Germany, large US
- 80 ml canola oil ⅓ cup
- 60 ml milk ¼ cup
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F/ 180°F. Line the muffin tray with muffin paper cases.
- Dry ingredients: Mix both types of flour, oats, baking soda, cinnamon, salt, and chopped walnuts. Set aside.120 g whole wheat flour/ 1 cup + 120 g all-purpose flour/ 1 cup + 25 g rolled oats/¼ cup + 1 teaspoon baking soda + ½ teaspoon cinnamon + ¼ teaspoon fine sea salt + 40 g walnuts/⅓ chopped
- Mash the bananas with a fork to get about 300 g/1 cup banana puree. Place the puree into a larger bowl. Add the honey, eggs, oil, milk, and vanilla extract. Mix well.2-3 large bananas + 130 g honey/ 6 tablespooons + 2 eggs + 80 ml canola oil/⅓ cup + 60 ml milk/¼ cup + 60 ml milk/ ¼ cup + 1 teaspoon vanilla extract
- Combine: Add the dry ingredients to the wet ones and mix to incorporate using a spoon or spatula. Don't overmix.
- Bake muffins: Place the batter into the prepared baking tray. Sprinkle some oats on top of each muffin. Bake for 20 to 25 minutes or until a toothpick inserted in the middle of one muffin comes out clean.
- Rest: Leave the banana muffins to rest in the pan for 5 to 10 minutes, transfer to a wire rack and let cool completely.
Rosa says
Omg yum they are amazing love them
Adina says
I am so happy to hear it, Rosa. Thank you!
JessicaL says
These were great! We left the nuts out and added chocolate chips but otherwise made them as directed. They come out perfect and filling. Served with eggs and the kids were thrilled with weekend brunch. Will freeze the rest as we usually do! Thanks!
Adina says
You're welcome, I am glad you liked the muffins. Thank you for the feedback.
Roksa says
My little girls loves your miffins
Adina says
I am so glad, Roksa. ☺My kids love them too.
In Good Flavor says
These muffins look fantastic! I love that they are so wholesome and have no refine sugar. I would absolutely make extra to freeze for grab and go breakfasts!
Kelly | Foodtasia says
Adina, these muffins look wonderful! My kids would love them for breakfast and I would probably snack on them all day long!
Anca says
These banana muffins look great, now I crave for a couple of those. It's been a while since I've made something like this, as we use bananas in our daily smoothies and, thus, we always run out of ripe bananas.
angiesrecipes says
They look tender and delicious!