Our favorite honey oat banana muffins made with oil instead of butter. Partially whole wheat muffins using overripe bananas, perfect for breakfast or as a sweet treat any time of the day.
Easy to make honey oat banana muffins, 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.
- 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 banana puree.
- I used a mixture of whole wheat and white flour, preferably cake flour, it is finer.
- The first time I made these, I used only whole wheat flour. The muffins were quite delicious, but I have to admit that using a mixture of whole wheat and cake 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 all fluffy and airy muffins made with only white flour. But that is the best thing about them, the wonderful consistency paired with that delicious banana, honey, and cinnamon flavors.
- The sweetness comes from the bananas themselves and the honey. I used runny honey.
- 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).
- 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.
- I used old-fashioned oats or rolled oats to make this easy banana muffin recipe. Those would be the kernige Haferflocken in Germany.
How to make banana honey muffins?
- Mix together both types of flour, oats, baking soda, cinnamon, chopped walnuts, and salt. Set aside.
- Mash the bananas with a fork to obtain 300 g/ 10.6 oz/1 cup banana puree.
- In a larger bowl mix together the banana 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.
- Line the muffin tin with paper cases and fill in the batter. Sprinkle the batter with some oats.
- 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.
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.
- 120 g/ 4.2 oz/ 1 cup whole wheat flour
- 120 g/ 4.2 oz/ 1 cup flour
- 25 g/ 0.9 oz/ ¼ cup 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 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
- Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit. Line a muffin tray with muffin paper cases.
- Mix together both types of 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. Place the puree into 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.
- 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.
- Leave the banana muffins to rest in the pan for 5 to 10 minutes, transfer to a wire rack and let cool completely.
Nutrition Information:Yield: 12 Serving Size: 1 muffin
Amount Per Serving: Calories: 227Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 31mgSodium: 165mgCarbohydrates: 32gFiber: 3gSugar: 12gProtein: 5g
Nutritional information is not always accurate.