Breakfast

My Mum’s Healthy Banana Muffins

4.79 from 23 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

4.79 from 23 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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Binu

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Comments & Reviews

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Anita Fairchild
Guest
Anita Fairchild
2 months ago

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

Jmarie
Guest
Jmarie
2 months ago

Please need a substitute for the eggs in this recipe.

Abigael
Guest
Abigael
1 month ago

Delish! Will definitely make these again. I used molasses instead of honey, and flax instead of oat bran! My son is enjoying one warm!!

QueenJD
Member
QueenJD
1 month ago

Hi Gemma, I Love banana bread/muffin. How can I make without wheat flour and oat bran. Thank you very much!

Jmslovak
Member
Jmslovak
1 month ago

Hi Gemma and congratulations on your beautiful baby, George❤️
I’m curious to know about the possibility of using whole wheat flour exclusively.

Jenny
Guest
Jenny
1 month ago

Hi Gemma,
Can i use rolled oats in place of oat bran. Also whats the substitute for honey and at what quantity.

Member
Rui Zhang
1 month ago

Super moist! I used flax seeds instead of oat bran and just used 1 3/4 cups of all-purpose flour. It turned out really well. I guess I lost some healthiness, but that’s probably fine.

Sofia
Guest
Sofia
1 month ago

hi Gemma, I wish to substitute the oil that you suggest with coconut oil/butter, do you know how much of this I should use? thank you 🙂

Binu
Member
Binu
1 month ago

Hello Gemma! I read the recipe and decided to make it. Had ripe bananas sitting at the counter. Used whole wheat flour, yoghurt ( to replace egg) and adjusted batter with little water. Rest all the same. Loved these!!😋 Pls tell your mother.

Paige
Guest
Paige
2 months ago

Hi Gemma.
I was wondering if I could substitute the honey with Lakanto sugar. If so, how much sugar should I use?
Thank you.

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 a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

Buy the Bigger Bolder Baking Cookbook by Gemma Stafford