Healthy Bread Recipes Healthy Quick Bread Recipes Healthy Muffin Recipes Healthy Oatmeal Muffin Recipes Banana-Oatmeal Muffins 5.0 (4) 3 Reviews These oatmeal-banana muffins strike the perfect balance of spice and sweetness. The oats soften while baking, making these muffins moist, tender and filling enough for breakfast. The riper the bananas, the sweeter the muffins will be. Browned bananas yield the strongest flavor, but yellow with some spots works just as well. If you don’t want to make muffins, bake the batter in a loaf pan until a wooden pick in the center comes out clean. By Amanda Holstein Amanda Holstein Amanda Holstein fell in love with baking at the age of 6, and has continued to grow her passion through culinary school and working in bakeries. For more than 10 years, she worked at multiple well-known restaurants and bakeries in the Orlando, Florida, area, preparing delicious scratch-made desserts and assisting with dinner events, before becoming a test kitchen assistant at Dotdash Meredith. EatingWell's Editorial Guidelines Published on January 25, 2024 Tested by Craig Ruff Tested by Craig Ruff Craig Ruff was first exposed to professional food service while working for an event center at the business school he was attending. There, he was responsible for maintaining the kitchen for caterers. He has been a lifelong cook, and followed his passion through culinary school and to working in restaurants. Meet the EatingWell Test Kitchen Reviewed by Dietitian Emily Lachtrupp, M.S., RD Reviewed by Dietitian Emily Lachtrupp, M.S., RD Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston. EatingWell's Editorial Guidelines Rate PRINT Share Trending Videos Close this video player Photo: Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina Daley Active Time: 20 mins Total Time: 40 mins Servings: 12 Nutrition Profile: Sesame-Free Nut-Free High-Fiber Vegetarian Jump to Nutrition Facts Craig Ruff, cross tester These muffins have a great texture! They are fluffy, moist and not overly sweet either, with nice warmth. — Craig Ruff, cross tester Nutrition Notes Are Bananas Good for You? They’re known for their potassium content, but this isn’t the only thing bananas are good for. Bananas are a good source of energy from carbohydrates, especially when combined with protein or a healthy fat like peanut butter. Bananas are also a good source of fiber and contain a special type of fiber called resistant starch. This special starch provides food for your beneficial gut bacteria—and a healthy gut can improve overall health. Are There Health Benefits of Using Whole-Wheat Flour? Whole-wheat flour is made with the whole seed of the wheat kernel. This means that most of the wheat’s natural nutrition is preserved—as opposed to refined white flour that has had the nutritious outer layers removed. Whole-wheat flour offers fiber, vitamins, minerals and antioxidants. Including whole grains in your diet is linked with a healthier gut and reduced disease risk. Are Oats Healthy? Like other whole grains, oats can help calm chronic inflammation, which is known to negatively influence chronic disease. Oats provide energy from carbohydrates, as well as plant-based protein, vitamins, minerals and antioxidants. Regularly eating oats is associated with lower cholesterol levels and a healthier heart. Tips from the Test Kitchen What Type of Oats Work Best for Muffins? When baking with a recipe that calls for a specific type of oats, it’s important not to substitute it with another kind. Various oats absorb liquid differently, which affects cooking time. Our recipe calls for old-fashioned oats (aka rolled oats), which cook faster and absorb liquid better. If you were to substitute the old-fashioned oats in this recipe with, say, steel-cut, you could end up with grainy, chewy muffins—and we wouldn’t want that. Frequently Asked Questions How Can I Ripen Bananas Quickly? We have methods to help you quickly ripen bananas to the perfect soft, mushy state you need for this recipe. Bake unpeeled bananas on parchment paper in a 300°F oven for 15 to 30 minutes (depending on how ripe your bananas are). Take them out of the oven when they look soft enough and let them cool before using. Or, ripen bananas in the microwave: Rinse unpeeled bananas with water, pierce them with a fork, place them on a microwave-safe plate and microwave on high for 30-second intervals until they’re nice and soft. Additional reporting by Carrie Myers, M.S. and Linda Frahm Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina Daley Ingredients 1 1/2 cups old-fashioned rolled oats, divided 3/4 cup whole-wheat flour 3/4 cup all-purpose flour 1 1/2 teaspoons ground cinnamon 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 2 ripe bananas, mashed (about 1 cup) 2/3 cup whole milk 1/3 cup vegetable oil 1/4 cup honey 2 large eggs 1 1/2 teaspoons vanilla extract Directions Preheat oven to 350°F. Coat a 12-cup muffin tin with cooking spray. Combine 1 1/4 cups oats, whole-wheat flour, all-purpose flour, cinnamon, baking soda, baking powder and salt in a medium bowl; whisk until well mixed. Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina Daley Combine bananas, milk, oil, honey, eggs and vanilla in a large bowl; beat with an electric mixer on medium speed until well combined, about 1 minute. Add the flour mixture to the banana mixture; beat on low speed until just combined and a thick batter forms, about 45 seconds, stopping to scrape down the sides as needed. Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina Daley Spoon the batter into the prepared muffin cups (a scant 1/3 cup each). Sprinkle the tops with the remaining 1/4 cup oats. Bake until golden and a wooden pick inserted in the center comes out clean, about 18 minutes. Let cool in the pan for 10 minutes; serve warm. Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina Daley To make ahead Store muffins in an airtight container at room temperature for up to 4 days. EatingWell.com, January 2024 Rate It Print Nutrition Facts (per serving) 204 Calories 8g Fat 29g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Serving Size 1 muffin Calories 204 % Daily Value * Total Carbohydrate 29g 10% Dietary Fiber 3g 9% Total Sugars 9g Protein 5g 10% Total Fat 8g 11% Saturated Fat 1g 6% Cholesterol 32mg 11% Vitamin A 20µg Vitamin C 1mg 2% Vitamin D 0µg Vitamin E 1mg 5% Folate 29µg Vitamin K 12µg Sodium 253mg 11% Calcium 56mg 4% Iron 1mg 8% Magnesium 33mg 8% Potassium 164mg 3% Zinc 1mg 7% Vitamin B12 0µg Omega 3 0g Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved