Home SweetsMuffins and Cupcakes Easy Banana Muffins with Oats, Oil and Honey

Easy Banana Muffins with Oats, Oil and Honey

by Adina 27/02/2019 6 comments

banana muffins with oats

Our favorite oatmeal banana muffins with oil, honey and walnuts. Partially whole wheat banana muffins using overripe bananas, perfect for breakfast or as a sweet treat any time of the day.

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.

 

banana oat muffins 3 Easy Banana Muffins with Oats, Oil and Honey

 

EASY BANANA MUFFINS WITH OATS

I have tried many easy banana muffin recipes over the years, some were very good, some were unsatisfactory. I experimented with 2 or 3 ingredients banana muffins, low carb, low fat or low sugar recipes, whole wheat, no wheat, vegan etc.

Most of them were eaten eagerly by my family, but no banana muffin recipe has ever been as successful as these oatmeal banana muffins. The absolute winner, I think I will have difficulties in finding another easy banana muffin recipe that my children would like more than this one.

 

banana oat muffins 8 Easy Banana Muffins with Oats, Oil and Honey

 

INGREDIENTS FOR THE EASY BANANA MUFFIN RECIPE

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 for this easy banana muffin recipe. When mashed you will have 1 cup banana puree.

Flour:

I used a mixture of whole wheat and all-purpose flour. The first time I made these oatmeal banana muffins, I used only whole wheat flour. The muffins were quite delicious, but I have to admit that using a mixture of whole wheat and all-purpose flour makes them even better, their texture is fluffier, less sturdy.

However, keep in mind that these are a rather sturdier sort of muffins, not the all fluffy and airy muffins made with only white flour. But that is the best thing about these oatmeal banana muffins, the wonderful consistency paired with that delicious banana, honey and cinnamon flavors.

 

banana oat muffins 5 Easy Banana Muffins with Oats, Oil and Honey

 

Honey:

The sweetness comes from the bananas themselves and the honey. I used runny honey.

Oil:

This easy banana muffin recipe is made with 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) to make these banana muffins with oil. Don’t be tempted to use olive oil even if you think it is healthier, the olive oil taste will be too dominant. 1/3 cup melted coconut oil could be used instead.

Oats:

I used old-fashioned oats or rolled oats to make this easy banana muffin recipe. Those would be the kernige Haferflocken in Germany.

 

banana oat muffins 2 Easy Banana Muffins with Oats, Oil and Honey

 

HOW TO MAKE OATMEAL BANANA MUFFINS

Step 1: Mix together both types of flour, oats, baking soda, cinnamon, chopped walnuts and salt. Set aside.

Step 2: Mash the bananas with a fork to obtain 300 g/ 10.6 oz/1 cup banana puree.

Step 3: In a larger bowl mix together the banana puree, eggs, honey, oil, milk and vanilla extract.

Step 4: Add the dry ingredients to the wet ingredients. Mix with a spoon or a spatula, but don’t overmix the batter.

Step 5: Line the muffin tin with paper cases and fill in the batter. Sprinkle the batter with some oats.

Step 6: Bake in a preheated oven at 180 degrees Celsius/ 360 degrees Fahrenheit for about 20 to 25 minutes or until a toothpick inserted in the middle of a muffin comes out clean. Leave in the pan for about 5 to 10 minutes, then transfer to a wire rack to cool completely.

 

banana oat muffins 1 Easy Banana Muffins with Oats, Oil and Honeybanana oat muffins 6 Easy Banana Muffins with Oats, Oil and Honey

 

HOW LONG DO THE BANANA MUFFINS KEEP?

The banana muffins with oil will keep well for at least two days at room temperature. Cover them with foil or give them to an airtight container and they will be fine.

When kept in the fridge, in an airtight container, they will keep for about 5 days.

The oatmeal banana muffins with oil can be frozen as well. Give them to freezer bags and freeze. They will be best when eaten within 2-3 months after freezing, but actually they will be safe to eat several months after that as well.

 

banana oat muffins 4 Easy Banana Muffins with Oats, Oil and Honey

 

banana oat muffins 7 150x150 Easy Banana Muffins with Oats, Oil and Honey

Easy Banana Muffins with Oats, Oil and Honey

Share this on WhatsAppOur favorite oatmeal banana muffins with oil, honey and walnuts. Partially whole wheat banana muffins using overripe bananas, perfect for breakfast or… Muffins and Cupcakes Easy Banana Muffins with Oats, Oil and Honey European Print This
Serves: 12 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 4.0/5
( 3 voted )

Ingredients

  • 120 g/ 4.2 oz/ 1 cup whole wheat flour
  • 120 g/ 4.2 oz/ 1 cup all-purpose flour
  • 25 g/ 0.9 oz/ ¼ cup old-fashioned (rolled) oats + a little more to sprinkle over the muffins
  • 1 teaspoon baking soda
  • ½ teaspoon cinnamon
  • ¼ teaspoon fine sea salt
  • 40 g/ 1.5 oz/ 1/3 cup chopped walnuts
  • 2-3 large bananas, 300 g/ 10.6 oz/1 cup banana puree
  • 130 g/ 4.6 oz/ ¼ cup runny honey
  • 2 eggs (medium Germany, large US)
  • 80 ml/ 2.7 fl.oz/ 1/3 cup canola oil
  • 60 ml/ 2 fl.oz/ ¼ cup milk
  • 1 teaspoon vanilla extract

Instructions

Preheat the oven to 180 degrees Celsius/ 360 degrees Fahrenheit. Line a muffin tray with muffin paper cases.

Mix together the whole wheat and all-purpose flour, oats, baking soda, cinnamon, salt and chopped walnuts. Set aside.

Mash the bananas with a fork to get about 300 g/ 10.6 oz/1 cup banana puree. Give the puree to a larger bowl. Add the honey, eggs, oil, milk and vanilla extract. Mix well.

Add the dry ingredients to the wet ones and mix to incorporate using a spoon or spatula. Don't overmix.

Give the batter to 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.

Leave the banana muffins rest in the pan for 5 to 10 minutes, transfer to a wire rack and let cool completely.

[nutrition-label id=11752]

Nutrition Facts
Serving Size 1
Servings Per Container 12

Amount Per Serving
Calories 236 Calories from Fat 86.4
% Daily Value*
Total Fat 9.6g 15%
Saturated Fat 1g 5%
Trans Fat g
Cholesterol 28mg 9%
Sodium 157mg 7%
Total Carbohydrate 34.4g 11%
Dietary Fiber 2g 8%
Sugars 13.5g
Protein 4.7g 9%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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6 comments

angiesrecipes 27/02/2019 - 20:30

They look tender and delicious!

Reply
Anca 28/02/2019 - 10:16

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.

Reply
Kelly | Foodtasia 01/03/2019 - 18:10

Adina, these muffins look wonderful! My kids would love them for breakfast and I would probably snack on them all day long!

Reply
In Good Flavor 02/03/2019 - 03:43

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!

Reply
Roksa 02/03/2019 - 18:58

My little girls loves your miffins

Reply
Adina 02/03/2019 - 21:38

I am so glad, Roksa. ☺My kids love them too.

Reply

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