These are quick, easy, healthy and delicious Banana Oat Muffins!
I’ve been making these muffins for a long time, and I finally got around to putting up new photos for them and sharing these muffins as new with you. And as the name indicates, they are definitely quick and easy to make. Bonus: they are a healthier muffin too.
The recipe creates exactly 9 Banana Oat Muffins. I know that might seem odd as most recipes are for a dozen muffins, but this one makes just nine. I personally like that about this recipe because I intend to eat just one muffin at a time.
One for breakfast is a healthy choice, and that’s usually my plan. Whether or not I actually follow that plan is another story!
Each muffin will give you about 122 calories. If you happen to be following the Weight Watchers WW plan, you’ll find a link to the WW Points on the recipe card at the end of this post. And if you’re not on any kind of plan, you can eat as many muffins as you’d like!
Here are a few reasons why they’re a bit healthier than your average banana muffin:
- They’re made with nonfat milk.
- There is very little oil in the recipe (and no butter).
- Whole wheat flour is used in place of white flour.
- And there is only 1/4 cup sugar in the whole recipe!
These Banana Oat Muffins are quite good on their own. I do love them best when they’re piping hot out of the oven. But you can certainly slather them with butter, if that’s your thing. The slathering-with-butter option turns them into not-as-healthy muffins… just so you know 🙂
Enjoy!
Here are a few more healthy banana muffin recipes you might enjoy:
- Low Fat Peanut Butter- Banana Muffins
- Banana Bran Muffins
- Whole Wheat Banana Nut Muffins
- Honey- Sweetened Low Fat Banana Chocolate Chip Muffins
Quick and Easy Banana Oat Muffins
Ingredients
- ¾ cup mashed ripe bananas (about 2 medium)
- ½ cup nonfat milk
- 2 tablespoons vegetable or canola oil
- 1 large egg
- ¾ teaspoon vanilla extract
- ⅔ cup whole wheat flour
- ½ cup quick-cooking oats
- ¼ cup granulated white sugar
- 1¾ teaspoons baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
Instructions
- Preheat the oven to 375°F.
- In a medium bowl, combine the bananas, milk oil, egg and vanilla; mix well, and set aside.
- In a small bowl, whisk together the flour and remaining ingredients.
- Stir the flour mixture into the banana mixture until they are just combined.
- Spray 9 muffin cups with cooking spray (or use paper liners) and divide the batter evenly among the nine cups.
- Bake 16 minutes or until a wooden pick inserted in center comes out clean.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These are delicious! I like to smear a little peanut butter on them!
This is perfect for breakfast!
I always need this recipe when I have overripe bananas on the counter! Can’t wait to whip this up
These are amazing! My girls loved helping me make them, which made them even better!
I know what I will be baking tomorrow! These look and sound hands-down delicious!
These were so delicious! I used coconut oil instead of vegetable oil and squirted in some honey instead of adding any sugar and love how they turned out!!
Thank you for another wonderful recipe! I made it exactly as is and they were delicious.
Delicious! I was just thinking what to do with a few over-ripe bananas I have in the kitchen – and this is what I’ve been looking for – healthy and easy 🙂 Thanks for the recipe!
I also found these to be soggy. I had to cook them 45 minutes and they are still a bit doughy. My baking usually turns out well, and I followed the recipe. Too much banana?
I folllowed the recipe exactly except for whole wheat flour, just replaced with white flour they came out flat and really soggy and doughy I am an experienced baker so don’t know what went wrong. I do think sometimes that recipes that use cups instead of weight can vary.