Whole Wheat Banana Oat Muffins


Don’t let the name fool you, these muffins are just as delicious as they are healthy! Made with whole wheat flour and oatmeal, these muffins will fill your kitchen with the scent of freshly baked banana bread. You’ll be able to whip up a batch in no time with this easy recipe.
The best part is that you can feel good about serving Whole Wheat Banana Oat Muffins to your little ones because they’re packed full of nutritious ingredients like bananas, whole grains, oats and nuts. Not only do these muffins taste amazing but they offer some added benefits for mom’s on-the-go too! Give them a try today!

prep: 20 mins, cook: 20 mins, total: 40 mins, Servings: 12, Yield: 12 muffins


2 eggs

¼ cup white sugar

1 cup walnuts, crushed using a rolling pin

3 extra-ripe bananas, mashed

¾ cup whole wheat flour

1 cup rolled oats

½ teaspoon ground cinnamon, or more to taste

2 teaspoons baking powder

⅓ cup vegetable oil

1 teaspoon baking soda

¾ cup all-purpose flour

½ teaspoon vanilla extract

¼ teaspoon ground nutmeg, or more to taste

½ teaspoon salt

¼ cup brown sugar, packed

¾ cup milk


Preheat the oven to 400 degrees F (200 degrees C). Line a muffin tin with paper liners.

Combine oats, whole wheat flour, all-purpose flour, white sugar, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium-sized bowl.

Lightly beat eggs in a large bowl. Stir in milk, oil, brown sugar, and vanilla extract. Add bananas and mix together well. Add 1/2 the flour mixture and stir to combine. Add remaining flour mixture and stir. Stir nuts into the batter.

Spoon batter into the prepared muffin cups, filling each 3/4 full.

Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 18 to 20 minutes.

Nutrition Facts:

Per Serving: 278 calories; protein 6.1g; carbohydrates 33.8g; fat 14.4g; cholesterol 32.2mg; sodium 303.7mg.

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