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.
25grolled oats¼ cup + a bit more to sprinkle over the muffins
1teaspoonbaking soda
½teaspooncinnamon
¼teaspoonfine sea salt
40gwalnuts⅓ cup, chopped
2-3large bananas300 g/ 10.6 oz/1 cup banana puree
130ghoney6 tablespoons
2eggsmedium Germany, large US
80mlcanola oil⅓ cup
60mlmilk¼ cup
1teaspoonvanilla 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.