These healthy banana oat muffins are slightly crispy on the outside, but moist on the inside. They make the perfect snack or a quick on-the-go breakfast. And your kids will love them!
Ingredients (yields 12 muffins):
- 3/4 C. whole wheat flour
- 3/4 C. white flour
- 1/4 C. brown sugar
- 1/4 C. white sugar
- 1 tsp. baking soda
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1/4 tsp. nutmeg
- 1 tsp. cinnamon
- 1 C. rolled oats
- 1/4 C. chocolate chips (optional)
- 1 C. ripe mashed banana (I used 2 large-ish bananas)
- 1 egg
- 3/4 C. milk
- 1/3 C. canola oil
- 1/2 tsp. vanilla
Instructions:
- Preheat oven to 400 degrees F. and spray cooking spray on muffin pan.
- Combine dry ingredients in medium bowl. Mix.
- Combine banana and wet ingredients in a larger bowl. Mix.
- Add mixed dry ingredients to mixed wet ingredients. Stir just until combined (try not to stir excessively).
- Spoon batter evenly into greased muffin pan cups.
- Bake at 400 degrees F. for about 18 minutes, or when toothpick comes out clean.
*Inspired by THIS recipe.
Just made these but with some changes due to what we had diet restrictions.
1c white whole wheat flour
1/2 c AP flour
Cocunut oil
Unsweetened, vanilla almond milk
All dark brown sugar
With chocolate chips
No nutmeg
They are great! I often opt for dark over light brown sugar for a deeper flavor and more of it vs white too. Love that they are full of flavor without tasting completely like banana or cinnamon. Keep up the good work!
Brittany, thanks so much for your comment! I’m glad the muffins turned out well for you. I’ll have to give your version a try… it sounds yummy!