Breakfast

My Mum’s Healthy Banana Muffins

4.71 from 37 votes
My Mum's warm, cozy, and comforting Healthy Banana Muffins recipe is the breakfast or snack-on-the-go you've been looking for!

Hi Bold Bakers!

There’s nothing warmer, cozier, and more comforting than the smell of freshly made Banana Muffins filling the house. These are not your average muffins as this recipe is straight from my mum, Pat Stafford. That’s right these are mum approved!

From the addition of toasty oats and the oat bran to the thoughtful sprinkle of brown sugar on top, these are THE BEST Healthy Banana Muffins you’ll ever sink your teeth into.

Made with a mix of all-purpose flour and whole wheat, these are nutty and stick-to-your-ribs! No light airy-fairy muffins here. Sweetened with banana and honey and made all in one bowl, these are a banana muffin you will love to make as much as you will love to eat and share with your family.

What Makes Them Healthy Banana Muffins?

It’s a combo of things in this recipe. First off the addition of whole wheat flour which has a lot of health benefits (which you can see below). Also the add extra of Oat Bran, which as listed below is high in nutrients, antioxidants and has multiple other benefits for your overall well being.

[ Looking for another healthy snack? Try my Healthy Granola Bars! ]

Why Is Whole Wheat Flour Better For You Than White Flour?

During the milling of white flour opposed to whole wheat flour a lot of the goodness is removed. Whole wheat flour however still includes the bran, endosperm, and germ of the wheat grain which gives it a slightly darker color and makes it more nutritious. Whole wheat flour is rich in vitamins B-1, B-3, and B-5, along with riboflavin and folate. It also has more iron, calcium, protein, and other nutrients than white flour.

Finished Healthy Banana Muffins stacked high after baking

What are the Health Benefits of Oat Bran?

  • Packed with nutrients, oat bran has a well-balanced nutritional composition …
  • High in Antioxidants
  • May Reduce Heart Disease Risk Factors
  • May Help Control Blood Sugar Levels
  • May Support Healthy Bowels
  • May Provide Relief for Inflammatory Bowel Disease
  • May Lower Your Risk of Colorectal Cancer

As always, though, check with your doctor about the right diet for your body and lifestyle!

How Do You Store Healthy Muffins?

Cover and store the muffins in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Best of all they freeze really well in an airtight container for up to 3 months.

A cross section of healthy banana muffins showing texture and consistency

And don’t forget to follow Bigger Bolder Baking on Pinterest!

Healthy Banana Muffins Recipe

4.71 from 37 votes
My Mum's warm, cozy, and comforting Healthy Banana Muffins recipe is the breakfast or snack-on-the-go you've been looking for!
Author: Gemma Stafford
Servings: 12
Prep Time 30 mins
Cook Time 22 mins
My Mum's warm, cozy, and comforting Healthy Banana Muffins recipe is the breakfast or snack-on-the-go you've been looking for!
Author: Gemma Stafford
Servings: 12

Ingredients

  • cup (2 ½ fl oz/71ml) flavorless oil (veg, canola, snflower)
  • ½ cup (5oz/142g) honey (or agave, or date syrup)
  • 2 eggs , at room temperature
  • 1 cup (8oz/225g) mashed ripe bananas
  • ¼ cup (2floz/57ml) whole milk
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • 1 cup (5oz/142g) all-purpose flour
  • ¾ cup (3 ¾oz/105g) whole wheat flour
  • cup (1oz/28g) old-fashioned oats
  • 1 tablespoon oat bran (or wheat bran)
  • 1 teaspoon raw or brown sugar , for sprinkling on top

Instructions

  • Preheat the oven to 325°F (160°C) then generously grease a 12-well muffin tin with butter.
  • In a large bowl, add the oil, honey, and eggs and whisk until combined.
  • Add the mashed banana, milk, and vanilla then mix until incorporated.
  • Lastly, fold in both flours, baking soda, salt, and cinnamon. Followed by the oats and bran until just combined.
  • Divide the batter evenly amongst the muffin tin.
  • Sprinkle the tops of the muffins with a bit of the raw or brown sugar if desired.
  • Bake the muffins for roughly 22 minutes, or until a toothpick inserted into a muffin comes out clean.
  • Place the muffin tin on a cooling rack to cool for about 10 minutes before removing from the tin to cool fully. Once removed from the pan enjoy!
  • Cover and store the muffins in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. They keep well in the freezer in a freezer-safe bag for up to 3 months (just defrost individual muffins as needed).

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Anita Fairchild
Anita Fairchild
7 months ago

I’m borderline diabetic. How can I replace the honey with stevia?

Jmarie
Jmarie
7 months ago

Please need a substitute for the eggs in this recipe.

Suzie D
30 days ago

Gemma, I loved this recipe, so handy for a quick snack/meal substitute. I used 2 tblspns of Chia seeds instead of the oatbran and it turned out nicely. Is it correct there is no baking powder needed? Reason I ask, is that they were a bit bound up in the centre but that could be because they were undercooked or because I added seeds.

Brianne Knutsen
Brianne Knutsen
30 days ago

what shall I do if I do not have wheat flour

Radhika
Radhika
1 month ago

Hi I tried out the recipe substituting flaxseed helps for eggs .. it had cracks on the surface .. do u need to add more liquid to it ??

Heather
Heather
1 month ago

Amazing recipe! Will definitely be making again! Everyone loved them 👌😋

Sue Wilding
Sue Wilding
3 months ago

Fabulous recipe I’ve never made banana muffins before, very moist too. Definitely will be a regular in our household. I added finely grated walnuts as well.

Shilpa
Shilpa
4 months ago

Hi Gemma, I don’t have oat bran or wheat bran. What can I use as a substitute? And if I completely skip it, will it be fine?

Salwa Anis
Salwa Anis
5 months ago

Hello, love ur recipes but i can’t find the calories per serving in this. Do u know ?

Mittu Hanam
Mittu Hanam
5 months ago

Thank you so much for this recipe! My family enjoyed it. Also, I plan on making cupcakes so I just wanted to ask you a few questions about it. For the electric hand mixers, which moderate priced ones do you best recommend? Also, for the red velvet cupcakes, is it ok to use hot chocolate powder as a substitute if you don’t have any cocoa powder? Any guidance will be appreciated. Thanks!

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

Buy the Bigger Bolder Baking Cookbook by Gemma Stafford