Name: Healthy Banana Muffins Recipe
Prep time: 30 min
Cook time: 22 min
Ingredients: ⅓ 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; ⅓ cup (1oz/28g) old-fashioned oats; 1 tablespoon oat bran ((or wheat bran)); 1 teaspoon raw or brown sugar (, for sprinkling on top)

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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.

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.

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

Healthy Banana Muffins Recipe

4.69 from 41 votes

Print Recipe

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:

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:

Ingredients

⅓ 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
⅓ 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

3 years ago

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

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Jasmine

2 years ago

Where is the nutrition info for the recipe it really helps

Jmarie

Please need a substitute for the eggs in this recipe.

Marcia

3 months ago

How many calories in each muffin?

LudaOmayr

8 months ago

Delicious cupcakes

So good to have a recipe with no sugar used and come out so amazing. Thank you Gemma

Suzie D

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.