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!


Recipe Summary

15 mins
20 mins
35 mins
18 muffins


Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


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

  • 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.

  • Divide batter evenly between the prepared muffin cups.

  • 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

172 calories; protein 2.7g 5% DV; carbohydrates 30.1g 10% DV; fat 5g 8% DV; cholesterol 10.3mg 3% DV; sodium 198.6mg 8% DV. Full Nutrition

Reviews (1)

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  • 5 star values: 1
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Rating: 5 stars
4.13.20 I’ve made a lot of different recipes for banana muffins over the years, and this one measures right up there with the best. The only change I made was using Truvia® Baking Blend in place of sugar, otherwise, followed the recipe. My husband thought they were a bit weak in the banana flavor, but my bananas were pretty small, so I think that may be the reason. Regardless, they were delicious, plenty moist and tender, the perfect breakfast side kick to a cup of coffee, and I wouldn’t hesitate to make again. For a variation, I might add some nuts or a few blueberries. Thanks for sharing your recipe, it’s a winner! Read More