Ingredients
Equipment
Method
- Preheat your oven to 350 degrees F. It’s crucial to have your oven at the right temperature to ensure even baking. While the oven is warming up, you can prepare your muffin tin. Grease it with butter or cooking spray, or line it with muffin liners for easy removal.
- In a large mixing bowl, combine the whole wheat flour, old-fashioned oats, baking soda, cinnamon, and salt. Stir everything together until well mixed, and then set this bowl aside.
- In a separate large bowl, beat together the mashed bananas, eggs, honey, olive oil, milk, and vanilla extract. Mix until the mixture is smooth and cohesive. The bananas should be well incorporated, creating a lovely creamy blend.
- Now, add the dry ingredients from the first bowl into the wet banana mixture. Gently fold the dry ingredients into the wet until just combined. Be careful not to over-mix; you want the batter to be slightly lumpy for the best texture.
- If you’d like to add any optional ingredients like chocolate chips or nuts, now is the time to do so! Just fold them in gently.
- Divide the batter evenly among the 12 muffin cups you prepared earlier. Don’t be afraid to fill them up; they won’t rise too much!
- If desired, sprinkle some additional old-fashioned oats and a dash of cinnamon on top of each muffin for a beautiful finish.
- Place the muffin tin in your preheated oven and bake for 20 to 25 minutes. You’ll know they’re done when a toothpick inserted into the center of a muffin comes out clean. Keep an eye on them to avoid over-baking.
- Once baked, remove the muffins from the oven and allow them to cool in the tin for a few minutes. Then, transfer them to a wire rack to cool completely. This step helps maintain their moist texture.
- Serve them warm or at room temperature. Enjoy the fruits of your labor!
Notes
After your muffins have cooled completely, store them in an airtight container at room temperature for up to three days or in the refrigerator for up to a week.
You can freeze these muffins! Just wrap them individually in plastic wrap and place them in a freezer bag. They’ll last for up to three months.
These muffins pair wonderfully with a cup of coffee or tea for breakfast or a snack.
Feel free to add your favorite mix-ins such as walnuts, chocolate chips, or even dried fruits.
If you're using liners, a light spray can help prevent sticking.