My Mum's warm, cozy, and comforting Healthy Banana Muffins recipe is the breakfast or snack-on-the-go you've been looking for!
- 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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Preheat the oven to 325°F (160°C) then generously grease a 12-well muffin tin with butter.
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In a large bowl, add the oil, honey, and eggs and whisk until combined.
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Add the mashed banana, milk, and vanilla then mix until incorporated.
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Lastly, fold in both flours, baking soda, salt, and cinnamon. Followed by the oats and bran until just combined.
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Divide the batter evenly amongst the muffin tin.
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Sprinkle the tops of the muffins with a bit of the raw or brown sugar if desired.
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Bake the muffins for roughly 22 minutes, or until a toothpick inserted into a muffin comes out clean.
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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!
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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).