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+ servings
one honey oat banana muffin on a wire rack.
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5 from 3 votes

Honey Oat Banana Muffins

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.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Muffins and Cupcakes
Cuisine: American
Servings: 12 muffins
Calories: 227kcal
Author: Adina

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.

Notes

I recommend using a digital kitchen scale to measure the ingredients; it guarantees the best results. 

Nutrition

Serving: 1muffin | Calories: 227kcal | Carbohydrates: 32g | Protein: 5g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 8g | Cholesterol: 31mg | Sodium: 165mg | Fiber: 3g | Sugar: 12g