These Whole Wheat Banana Oat Muffins are eggless, moist, tender, and robust in banana flavor and taste. They are wholesome with oats and nuts and sweetened with maple syrup!
Making these fluffy Whole Wheat Banana Oat Muffins is straightforward, using the pantry staples and without an electric mixer. If you have ripe bananas and want something sweet and healthier in your breakfast, this can be your go-to recipe!
If you like to enjoy more wholesome treats, you should also check out these Whole Wheat Applesauce Muffins (Eggless).
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Maple Sweetened Whole Wheat Banana Oat Muffins
I was inspired to make these muffins after making Eggless Whole Wheat Banana Bread. However, unlike banana bread, this muffin recipe is quick, and the muffins will be ready in 30 minutes.
We only need three ripe bananas and a few other basic ingredients for this recipe. You can count on these muffins if you want to make a sweet but healthy breakfast or a go-to snack.
These Whole Wheat Banana Oat Muffins are made with whole wheat flour and rolled oats. I used maple syrup to make the muffins naturally sweetened to keep the recipe healthier.
To make these muffins, we need a few ingredients, which should be readily available in your pantry. To start with the recipe, we need three large ripe bananas.
I used sour cream to make the muffins tender and moist. If you do not have sour cream, you can use plain yogurt. Either sour cream or yogurt, use full-fat for the rich texture.
Adding nuts to the muffins makes them more nutritious and wholesome. Also, nuts provide a pleasant crunch and nuttiness to the muffins. But instead of walnuts, you can add pecans or chocolate chips.
Why You Will Love These Muffins
- Whole Wheat Banana Oat Muffins are soft, tender, and super moist.
- It is an easy and quick recipe without eggs and refined sugar.
- The muffins are healthy and wholesome with whole wheat flour and rolled oats.
- These muffins are naturally sweetened with maple syrup and full of banana flavor.
- They are loaded with chopped walnuts.
- These Whole Wheat Banana Oat Muffins are perfect for breakfast, snacks between meals, or after-school snacks.
Ingredients and Notes
- Whole Wheat Flour: I make these whole wheat banana oat muffins using whole wheat or white whole wheat flour. Either one makes soft and moist muffins. If you have Chapati flour, you can also use it to make these muffins.
- Rolled Oats: I use old-fashioned rolled oats and recommend the same. However, you can use quick oats if that’s your preference.
- Ground Cinnamon: I added only one spice, ground cinnamon, but you can add more ground spices to make the muffins more flavorful.
- Baking Powder and Baking Soda: These are necessary for the recipe as leavening agents.
- Salt: It gives a nice contrast to the sweetness of the muffins.
- Bananas: Ripe bananas are necessary for deep banana flavor. For this recipe, you need 1¼ cups of mashed bananas, about three medium bananas. Continue reading for suggestions on how to mash bananas.
- Sour Cream: Sour cream makes the muffins soft, tender, and moist. If you do not have sour cream, use plain yogurt.
- Oil: Oil keeps the Whole Wheat Banana Oat Muffins moist, but if you like buttery flavor, use melted butter.
- Maple Syrup: I used pure maple syrup to sweeten the muffins naturally.
- Milk: You can use the whole or 2% milk.
- Vanilla: Use pure vanilla for the best flavors.
- Walnuts: I like to add walnuts to add crunch and more nutrition to the muffins. You can add pecans or chocolate chips instead of walnuts.
Suggestions For Mashing The Bananas
I love bananas for baking quick bread, cakes, and muffins. While I love banana flavor, I do not like banana chunks in my baked goods.
So, instead of mashing bananas with a fork, I use a hand blender (immersion blender) to make a smooth blend.
But if you prefer mashed bananas, the easiest way is to mash the bananas with a fork or potato masher.
You can also use a blender to make a fine puree of bananas.
Or, mash the bananas using a stand mixer with the paddle attachment. So, if you have a stand mixer, use it to mash the bananas, and then use the same stand mixer bowl to make the batter.
I used an immersion blender for this recipe to make a smooth banana puree.
How To Make Whole Wheat Banana Oat Muffins
- Preheat the oven to 425°F (220°C).
- Line the muffin pan with paper liners and lightly grease with non-stick spray. Set aside.
- Add flour, rolled oats, ground cinnamon, baking powder, baking soda, and salt in a medium bowl and whisk until well combined.
- Add chopped walnuts to the flour mixture and mix well to incorporate.
- Mash the bananas using a fork, potato masher, or immersion blender.
- I used an immersion blender to make a smooth banana puree.
- Add the mashed bananas, sour cream, oil, maple syrup, milk, and vanilla to the bowl and whisk well until combined.
- Now, add the flour mixture to the wet mixture and mix until it is just combined.
- Do not overmix.
- Spoon the batter into the muffin pan, filling each tin all the way to the top.
- If you prefer, sprinkle some coarse or sparkling sugar and rolled oats on top.
- Bake for 5 minutes at 425°F (220°C), then keeping the muffins in the oven, reduce the oven temperature to 350°F (180°C).
- Continue baking for 14-16 minutes or until a toothpick inserted in the center comes out clean.
- Remove the muffins from the oven and let them cool in the pan for 5 minutes.
- Then, transfer them to a cooling rack and let them cool completely before serving.
Storing Suggestions
Eggless Whole Wheat Banana Oat Muffins stay at room temperature for up to 2 days. If you have leftovers, cover them tightly and place them in the fridge for up to a week.
You can also freeze these muffins. Place them in a freezer-safe bag or container for up to a month. Afterward, thaw them overnight in the fridge and then at room temperature before serving.
Baking Tips For Whole Wheat Banana Oat Muffins
Measuring The Ingredients: For the perfect muffins, correctly measure the flour and other ingredients. I suggest using a kitchen scale. If using the cup method, fluff your flour with a spoon and then spoon it into a measuring cup. Then, level it off with a knife.
Oats: I highly recommend using rolled oats, but you can use quick oats if that’s your preference.
Maple Syrup: Maple syrup provides sweetness and a pleasant flavor to the muffins. You can use honey instead of maple syrup. However, the flavor will be different with honey.
Spices: Add more ground spices instead of adding only cinnamon. The recommendations are cardamom, ginger, nutmeg, and allspice.
Walnuts: You can make these Whole Wheat Banana Oat Muffins without any add-ins. I like to add nuts for more nutrition and crunch. But you can add pecans or chocolate chips instead of walnuts.
Filling The Muffin Tins: For tall muffin tops, fill the muffin tins all the way to the top. It will ensure the Muffins rise well and have nice domed muffin tops.
More Banana Baked Goods
Recipe Card
Whole Wheat Banana Oat Muffins (Eggless)
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Ingredients
- 2 cups (240g) whole wheat flour
- ½ cup (45g) rolled oats
- 1 teaspoon ground cinnamon
- 1½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1¼ cups (300g) mashed bananas (about 3 medium ripe bananas)
- ⅓ cup (80g) sour cream or yogurt
- ⅓ cup (80ml) oil (any neutral-flavored oil)
- ½ cup (140ml) maple syrup
- ⅓ cup (80ml) milk
- 1 teaspoon vanilla
- 1 cup (120g) finely chopped walnuts
For The Topping (Optional)
- 2 tablespoon rolled oats
- 1 tablespoon coarse or sparkling sugar
Instructions
- Preheat the oven to 425°F (220°C). Line the muffin pan with paper liners and lightly grease with non-stick spray. Set aside.
- Add flour, rolled oats, ground cinnamon, baking powder, baking soda, and salt in a medium bowl and whisk until well combined.
- Add chopped walnuts to the flour mixture and mix well to incorporate.
- Mash the bananas using a fork, potato masher, or immersion blender. I used an immersion blender to make a smooth banana puree.
- Add the mashed bananas, sour cream, oil, maple syrup, milk, and vanilla to the bowl and whisk well until combined.
- Now, add the flour mixture to the wet mixture and mix until it is just combined. Do not overmix.
- Spoon the batter into the muffin pan, filling each tin all the way to the top. If you prefer, sprinkle some coarse or sparkling sugar and rolled oats on top.
- Bake for 5 minutes at 425°F (220°C), then, while muffins are still in the oven, reduce the oven temperature to 350°F (180°C). Continue baking for 14-16 minutes or until a toothpick inserted in the center comes out clean.
- Remove the muffins from the oven and let them cool in the pan for 5 minutes. Then, transfer them to a cooling rack and let them cool completely before serving.
Storing Suggestions
- Eggless Whole Wheat Banana Oat Muffins can be kept at room temperature for up to 2 days. If you have leftovers, cover them tightly and store them in the fridge for up to a week.
- You can also freeze these muffins. Place them in a freezer-safe bag or container for up to a month. Afterward, thaw them overnight in the fridge and then at room temperature before serving.
Notes
- Measuring the Ingredients: Correctly measure the flour and other ingredients for the perfect muffins. I suggest using a kitchen scale. If using the cup method, fluff your flour with a spoon and then spoon it into a measuring cup. Then, level it off with a knife.
- Oats: I highly recommend using rolled oats, but you can use quick oats if that’s your preference.
- Maple Syrup: Maple syrup provides sweetness and a pleasant flavor. You can use honey instead of maple syrup. However, the flavor will be different with honey.
- Spices: Add more ground spices instead of only cinnamon to make the muffins more flavorful. The recommendations are cardamom, ginger, nutmeg, and allspice.
- Walnuts: You can make these Whole Wheat Banana Oat Muffins without any add-ins. I like to add nuts for more nutrition and crunch, but you can also add pecans or chocolate chips instead of walnuts.
- Filling the Muffin Tins: To ensure tall muffin tops, fill the muffin tins all the way to the top. It will ensure the Muffins rise well and have nice domed tops.
Thanks for coming! Let me know what you think.