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Delicious banana and oatmeal muffins packed with flavor, a healthier version of an old favorite! These muffins are better for you, and taste delicious!
I usually bake up a batch of muffins on a Saturday or Sunday morning. They’re a great way to get something in my kids’ stomachs before an activity packed day, and they’re portable. Plus, the kids think they’re cupcakes. (Because that’s what I told them they were).
Making muffins a little healthier is not exactly a new idea, but it IS a good one. If you can add nutritional value to something, without sacrificing taste, why wouldn’t you?
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These mix up super fast (one episode of a cartoon and they’re almost out of the oven start to finish!) They bake for about 20 minutes – you really don’t want to OVER cook these, though, so watch em!
How do these Banana Oatmeal Muffins taste, though?
Less fluffy-in-the-middle than your usual muffins, more dense, and full of banana flavor – plus, they’ll keep you full longer due to the added oatmeal to the batter.
A note about whole wheat flour:
Whole wheat flour makes your baked goods denser and a lot heavier than those made with just all purpose flour – and is not forgiving when it overcooks. To avoid ending up with dry, inedible muffins, start checking at about 18 minutes. You want the muffins to spring back when you lightly touch the tops.
What kind of muffins are your favorite? Let me know in the comments!
Want more muffins? Of course you do!
Whole Wheat Banana Oatmeal Muffins
- Preheat oven to 350F.
- Line muffin tins with liners, set aside.
- Combine the dry ingredients in one bowl, the wet ingredients in another.
- Add wet to dry, and mix until just combined, but don’t overmix. Mixture will be lumpy, and that’s okay!
- Divide mixture into 12 muffin cups.
- Sprinkle with rolled oats (optional)
- Bake muffins for 20 minutes. Start checking at about 18 minutes. You want the muffins to spring back when you lightly touch the tops.
- Remove from oven, cool.
Source: Adapted from Gimme Delicious