Healthy Banana Muffins

Moist, wholesome healthy banana muffins made with ripe bananas, whole wheat flour and oats. Lightly sweetened with honey or maple syrup and easy to customize for vegan or gluten-free diets.

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Course: Breakfast

Cuisine: American

Keyword: banana, healthy muffins, whole-wheat, breakfast, oats, low-sugar

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: muffins

Calories: 160kcal

Ingredients

3 very ripe bananas about 1 1/2 cups, mashed
2 large eggs or 2 flax eggs for vegan
1/4 cup mild oil canola or avocado or 1/4 cup applesauce
3 tbsp honey or maple syrup
1 tsp vanilla extract
1 cup whole wheat flour
3/4 cup rolled oats
1 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1/4 tsp salt
1/4 cup plain yogurt optional
1/3 cup chopped walnuts or dark chocolate chips optional

Instructions

Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or spray with oil.
In a large bowl, mash the ripe bananas until mostly smooth; a few small chunks are fine.
Whisk in eggs (or flax eggs), oil or applesauce, honey or maple syrup, vanilla, and yogurt until combined.
In a separate bowl, stir together whole wheat flour, rolled oats, baking powder, baking soda, cinnamon, and salt.
Pour the dry ingredients into the wet ingredients and fold gently until just combined; avoid overmixing.
Fold in walnuts or chocolate chips if using, reserving a few for the tops.
Spoon batter evenly into the prepared muffin cups, filling each about three-quarters full.
Top muffins with reserved oats or mix-ins for texture and appearance.
Bake for 18–22 minutes, checking at 18 minutes; tops should be golden and a toothpick inserted in the center should come out clean.
Cool in the tin for 5 minutes, then transfer muffins to a wire rack to cool completely before storing or serving.

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