These Healthy Banana Muffins are a wholesome treat that feels like a warm hug from your kitchen. Packed with the natural sweetness of ripe bananas, they’re moist, tender, and just the right amount of hearty. With a prep time of 30 minutes and a bake time of 22 minutes, they’re perfect for busy mornings or a quick afternoon snack. The subtle aroma of cinnamon and vanilla fills your home, making it impossible to resist grabbing one fresh from the oven.
Each bite offers a delightful balance of soft crumb and a hint of crunch from optional add-ins like nuts or oats. These muffins are not only delicious but also guilt-free, making them a go-to for anyone craving something sweet yet nourishing. Whether you’re sharing them with loved ones or savoring one solo, they’re sure to become a favorite in no time.
Gather Your Ingredients for My Mum’s Healthy Banana Muffins
- ⅓ cup (2 ½ fl oz/71ml) flavorless oil (vegetable, canola, or sunflower oil)
- ½ cup (5oz/142g) honey (or substitute with 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 (optional, for sprinkling on top)
Step-by-Step Instructions to Bake Perfect Banana Muffins
- Preheat your oven to 325°F (160°C) and generously grease a 12-well muffin tin with butter.
- In a large bowl, whisk together the oil, honey, and eggs until well combined.
- Add the mashed bananas, milk, and vanilla extract to the bowl and mix until fully incorporated.
- Gently fold in the all-purpose flour, whole wheat flour, baking soda, salt, and cinnamon until just combined. Avoid overmixing.
- Add the oats and bran to the batter and mix until evenly distributed.
- Divide the batter evenly among the muffin tin wells, filling each about ¾ full.
- Sprinkle the tops with raw or brown sugar if desired for a sweet, crunchy finish.
- Bake for 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool the muffins in the tin on a cooling rack for 10 minutes, then remove them from the tin to cool completely.
- Enjoy immediately or store in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 4 days, or in the freezer for up to 3 months (defrost as needed).
Storage and Reheating Tips for Freshness
These muffins stay fresh in an airtight container at room temperature for up to 2 days or in the fridge for 4 days. For longer storage, freeze them in a freezer-safe bag for up to 3 months. To enjoy, simply defrost individual muffins at room temperature or warm them in the microwave for 10-15 seconds for a cozy treat.
Fun Toppings and Serving Ideas
Add a dollop of peanut butter or almond butter for extra protein, or drizzle with a bit of honey for sweetness. Pair with a cup of hot tea or coffee for a delightful breakfast or snack. For a festive touch, sprinkle with chopped nuts or dark chocolate chips before baking.
Easy Recipe Variations to Try
Swap the honey for maple syrup or date syrup for a different flavor profile. Add chopped walnuts or chocolate chips to the batter for extra texture. For a nut-free option, use sunflower seeds or skip the add-ins altogether. These muffins are versatile and forgiving!
Time-Saving Tips for Busy Bakers
Use a muffin scoop to evenly distribute the batter and save time. Mash the bananas in advance and store them in the fridge until ready to use. If you’re in a rush, skip the sugar sprinkle on top—they’ll still taste delicious!
Why These Muffins Are a Healthy Choice
Packed with whole wheat flour, oats, and bananas, these muffins are a nutritious option for breakfast or snacks. The use of honey instead of refined sugar adds natural sweetness, while the oat bran provides extra fiber. Enjoy guilt-free!
My Mum’s Healthy Banana Muffins
Ingredients
- ⅓ cup flavorless oil (veg, canola, snflower)
- ½ cup honey (or agave, or date syrup)
- 2 eggs at room temperature
- 1 cup mashed ripe bananas
- ¼ cup whole milk
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 1 cup all-purpose flour
- ¾ cup whole wheat flour
- ⅓ cup 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).
