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Whole Wheat Banana Oat Muffins


  • Author: Erin Browne
  • Prep Time: 10 mins
  • Cook Time: 23 mins
  • Total Time: 33 mins
  • Yield: 12 muffins 1x

Description

These healthier muffins are packed with fiber from bananas, whole wheat flour, and oats. Naturally sweetened with maple syrup, these are filling and tasty!


Ingredients

Scale
  • 1/3 cup oil of choice*
  • ½ cup pure maple syrup (not pancake syrup)
  • 2 eggs, room temp
  • 3 small or 2 large very ripe bananas
  • ¼ cup milk of choice (dairy or non-dairy will work)
  • 1 tsp baking soda
  • 1 1/2 tsp pure vanilla extract
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1 1/2 cup whole wheat flour
  • 1/3 classic oats
  • For topping: Extra oats and coarse sugar like turbinado or demerara

Instructions

  1. Preheat oven to 325F. Line a 12-cup muffin tin with baking liners or grease each cup.
  2. In a large bowl, mix together the oil and maple syrup. Add the eggs one at a time, mixing well after each one. Stir in the mashed potatoes, milk, and vanilla extract.
  3. In a separate bowl, whisk together the baking soda, salt, and whole wheat flour. Add the dry ingredients to the wet in several additions, mixing until just combined.
  4. Divide the batter evenly among the cups in the pan. Top each one with a sprinkling of extra oats and coarse sugar for some extra crunch.
  5. Bake for 20-23 minutes or until muffins are done and a toothpick inserted in the center comes out with a few moist crumbs. Cool in the pan for 5 minutes and then carefully remove each muffin. Serve warm or room temperature with a smear of butter.

Notes

* You can use vegetable, canola, melted coconut oil, or a lightly-flavored olive oil (Like this one)

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