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Whole Wheat Banana Muffins


  • 3 medium ripe bananas
  • 2 eggs
  • 1 cup rolled oats
  • 1 cup wheat flour
  • 1/2 cup honey
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 teaspoon pure vanilla extract


  1. Preheat oven to 325 degrees F
  2. Mash bananas in a large mixing bowl until lumps disappear. Add eggs, one at a time. Mix well. Add honey and mix until combined.
  3. In a separate bowl, combine flour, oatmeal, salt, baking soda, and cinnamon.**Hint - I place the oatmeal in my food processor and pulse it to make it more like a powder consistency before I add it to the mixture. This produces a muffin that is less like an oatmeal muffin, and more like a moist banana muffin.
  4. On low speed, add dry mixture a little at a time to the banana mixture. Once incorporated, add vanilla and mix just until combined.**Hint - When using wheat flour, it is important to not over-mix your batter. Over mixing results in dense, thick dough.
  5. Place in a lined muffin tin - fill each muffin cup 2/3rd's full.
  6. Bake at 325 degrees F for approximately 20-25 minutes.
  7. Cool for a few minutes, then remove to finish cooling on a cooling/baker's rack.