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Banana Breakfast Muffins

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"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!"
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35 m servings 172
Original recipe yields 18 servings (18 muffins)


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  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; 5 30.1 2.7 10 199 Full nutrition

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