Banana Breakfast Muffins

5.0
(2)

These banana muffins are moist and tasty! They're not overly sweet and are a bit wholesome with oats, whole wheat flour, and soy milk. My kids love them for breakfast!

2
2
Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
Servings:
18
Yield:
18 muffins

Ingredients

  • 3 ripe bananas, mashed

  • 1 ¼ cups white sugar

  • ¾ cup soy milk

  • cup vegetable oil

  • 1 egg, beaten

  • 1 teaspoon vanilla extract

  • 1 cup rolled oats

  • 1 cup all-purpose flour

  • ½ cup whole wheat flour

  • 2 teaspoons baking powder

  • 1 teaspoon baking soda

  • 1 teaspoon ground cinnamon

  • ½ teaspoon salt

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C). Grease 18 muffin cups or line with silicone baking cups.

  2. Combine bananas, sugar, milk, oil, egg, and vanilla extract in a large bowl. Mix well. Add oats, all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, and salt; mix until just combined.

  3. Divide batter evenly between the prepared muffin cups.

  4. Bake in the preheated oven until tops are golden brown and a toothpick inserted into the center of a muffin comes out clean, about 18 minutes.

Cook's Notes:

You can substitute quick-cooking oats for regular.

For a variation, substitute 1 cup pumpkin puree for mashed banana and 1 teaspoon pumpkin pie spice for cinnamon.

Nutrition Facts (per serving)

172 Calories
5g Fat
30g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 18
Calories 172
% Daily Value *
Total Fat 5g 6%
Saturated Fat 1g 4%
Cholesterol 10mg 3%
Sodium 199mg 9%
Total Carbohydrate 30g 11%
Dietary Fiber 2g 6%
Total Sugars 17g
Protein 3g
Vitamin C 2mg 9%
Calcium 41mg 3%
Iron 1mg 5%
Potassium 125mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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