These beautifully sweet, fluffy and Healthy Banana Oat Muffins are going to be your new favorite thing! Made with wholewheat pastry flour, oats, cinnamon and bananas, simple to make yet utterly delicious.
I love eating one of these Healthy Banana Oat Muffins with a cup of coffee every morning. The kids also enjoy it with a cup of milk for breakfast or have them during snack times. They are very delicious and kid friendly. You can also freeze these muffins in a zip lock and thaw them in the fridge the night before you want to eat them.
If you’re after other delicious muffin recipes, why not also try my Nutella Swirl Banana Muffins or my Blueberry Crumb Muffins!
Why you’ll love these Healthy Banana Oat Muffins
- A delicious crumble topping. These oat muffins are topped with the most delightful, sweet and crumbly topping. Made with brown sugar, crushed walnuts and cinnamon – so good!
- Light and delicious. Subtly sweet with ripe bananas, fluffy and totally satisfying with every bite.
- An easy muffin recipe. Easy to prep, with only a few pantry staples needed, these Healthy Banana Oat Muffins go from pantry to table in around 30 mins.
- A healthier muffin. Made with wholewheat pastry flour, loaded with oats and bananas, these are as close to guilt free as you can get!
Ingredients you’ll need
- Bananas: Large and ripe
- Light Brown Sugar
- Baking Powder
- Baking Soda
- Cinnamon Powder
- Eggs
- Salt
- Wheat Pastry Flour
- Rolled Oats
- Vegetable Oil: Or canola oil
- Milk Walnuts: Crushed
- Crumble Topping: Crushed walnuts, light brown sugar, oats, butter and cinnamon.
How to make these Healthy Banana Oat Muffins
- Make your batter. Mash your bananas in one bowl. Then, in another bowl, mix all the dry ingredients together. Add the wet ingredients and hand mix all the ingredients together to obtain a smooth batter.
- Make your crumble topping. In another smaller bowl, add the topping ingredients and gently rub together the butter and other ingredients with your fingers to obtain a crumble mix.
- Fill your muffin pan. Spray a muffin pan with a non stick spray and line your muffin tin with muffin paper cups. Fill in 3/4 way through. Top with some crumble mix.
- Bake. Bake in a pre-heated 375 degree oven for 20-25 minutes.
- Allow to cool, serve and enjoy!
Recipe notes and tips
- Make sure to only fill you muffin molds 3/4 full, to allow for expansion.
- Spritz your muffin molds with non stick spray, using paper cups also helps keep things easy and they look great!
- Use very ripe medium to large size bananas. The peel should have brown spots and the bananas should mash very easily.
- If your batter is too dry, add 1-2 tbsp of milk.
- You can use a small silicone spatula to remove the muffins gently without scratching your muffin pan.
- These are great for a crowd, bake sale or pot luck. You can easily double the recipe and make a double batch!
FAQ’s
What mix ins can I add?
These are delicious as is, but you can totally make some add-ins here. Fold in some chocolate chips or dried chopped cranberries, even some crystallized ginger would work great. Shredded, unsweetened coconut would be yummy as well!
How to store these Healthy Banana Oat Muffins
To store, place these oat muffins in a storage container, lined with a paper towel, then store at room temperature for up to 4 days.
Can I freeze these muffins?
These healthy muffins freeze great, just allow them to cool completely, then wrap individually in plastic wrap and place them in an airtight freezer-safe storage container for up to 2 months.
Other delicious sweet treats
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Healthy Banana Oats Muffin
Ingredients
- 3 large ripe bananas
- 1 cup light brown sugar
- 2 tsps. baking powder
- 1 tsp. baking soda
- 1 1/2 tsps. cinnamon powder
- 2 eggs
- 1/4 tsp salt
- 1 1/2 cups of wheat pastry flour
- 1 cup rolled oats
- 1/3 cup vegetable /canola oil
- 1/4 cup milk
- 1 cup crushed walnuts
Topping Crumble:
- 1/2 cup crushed walnuts
- 1/2 cup light brown sugar
- 1/4 cup oats
- 3 tbsp. butter room temperature
- 1/2 tsp cinnamon
Instructions
- In a bowl, mash the bananas and add all the wet ingredients together. Mix well and set aside.
- In another bowl, mix all the try ingredients together. Add the wet ingredients and hand mix all the ingredients together to obtain a smooth batter.
- In another smaller bowl, add the topping ingredients and gently rub together the butter and other ingredients with your fingers to obtain a crumble mix.
- Spray a muffin pan with a non stick spray and line your muffin tin with muffin paper cups. Fill in 3/4 way through. Top with some crumble mix.
- Bake in a pre-heated 375 degree oven for 20-25 minutes.
- Remove and set aside at room temperature to cool down.
- Serve or store in a zip lock bag and freeze.
Notes
- Make sure to only fill you muffin molds 3/4 full, to allow for expansion.
- Spritz your muffin molds with non stick spray, using paper cups also helps keep things easy and they look great!
- Use very ripe medium to large size bananas. The peel should have brown spots and the bananas should mash very easily.
- If your batter is too dry, add 1-2 tbsp of milk.
- You can use a small silicone spatula to remove the muffins gently without scratching your muffin pan.
- These are great for a crowd, bake sale or pot luck. You can easily double the recipe and make a double batch!
What flour substitute is best to use for the wheat flour?
All purpose flour
I love this easy recipe
My family loves these muffins! Tastes great and easy to make.
Hi Parisa!
Thank You so much for leaving a review! We really appreciate it. Glad to hear your family enjoyed this recipe.