Banana Breakfast Muffins recipe

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Ingredients

3 ripe bananas, mashed
1 ¼ cups white sugar
¾ cup soy milk
⅓ 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

Nutrition Info

171.6 calories
carbohydrate: 30.1 g
cholesterol: 10.3 mg
fat: 5 g
fiber: 1.7 g
protein: 2.7 g
saturatedFat: 0.7 g
servingSize: -
sodium: 198.6 mg
sugar: 16.8 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

18 muffins

Recipe Note

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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