Honey Oat Banana Muffins

With the warm flavors of honey and oats, these banana muffins are dairy-free and can be made with your choice of healthy oils. If opting for olive oil, make sure to select one that is mild and more fruity than peppery to complement the delicious banana flavor. I love these for breakfast and also with an abundant lunch salad full of seasonal produce. They’re so versatile I know you will find plenty of ways to enjoy them.

Bananas should be allowed to ripen fully before baking with them, which means having a highly speckled to almost entirely darkened peel. This will lend the maximum amount of natural sweetness. If you have some past their prime, they are perfect for trying in this healthier muffin recipe. With honey as the main sweetener, there are so many ingredients you will feel good about while making and enjoying a batch of these banana muffins.

Ingredients

1 ¼ cups all-purpose flour
⅓ cup old-fashioned oats, ground
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
¼ teaspoon ground nutmeg
1 cup mashed bananas (about 3 medium)
⅓ cup preferred oil (mild olive oil or your favorite neutral oil)
⅓ cup honey
¼ cup dark brown sugar
1 egg
1 teaspoon vanilla extract
Turbinado or raw sugar plus additional oats for topping (optional)

Yields 8 muffins

“When we appreciate the creativity involved in cooking, feel gratitude for ingredients, and think ahead to moments of connection with loved ones at the table, we can find so much joy in food experiences.” – Vanessa

How to Make the Banana Muffins

Preheat the oven to 350 degrees.  Prepare a standard 12-muffin pan with 8 parchment liners.

Next grind the oats using a food processor until mostly ground but with small pieces remaining. Once ground, they should total about ¼ cup.

Combine the flour, ground oats, baking powder, baking soda, salt, and nutmeg and set aside.

Peel the bananas then add to a bowl and mash using a potato masher or spoon until broken down nicely. Whisk in the olive oil, honey, dark brown sugar, egg, and vanilla extract until well-combined.

Fold in the flour mixture until no white streaks remain, without over-mixing.

Divide batter evenly among the liners. Optionally top by sprinkling with raw sugar and some oats before baking.

Bake for about 20 minutes or until a cake tester comes out clean.

Set pan on a wire rack and remove muffins as soon as they are cool enough to handle. Let cool on wire rack.

Serve warm or room temperature (if you can wait that long!)