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Photo:Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina Daley
Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina Daley
Active Time:20 minsTotal Time:40 minsServings:12Jump to Nutrition Facts
Active Time:20 minsTotal Time:40 minsServings:12
Active Time:20 mins
Active Time:
20 mins
Total Time:40 mins
Total Time:
40 mins
Servings:12
Servings:
12
Jump to Nutrition Facts
Jump to recipeCraig Ruff, cross testerThese muffins have a great texture! They are fluffy, moist and not overly sweet either, with nice warmth.Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina Daley
Jump to recipe
Craig Ruff, cross testerThese muffins have a great texture! They are fluffy, moist and not overly sweet either, with nice warmth.Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina Daley
Craig Ruff, cross testerThese muffins have a great texture! They are fluffy, moist and not overly sweet either, with nice warmth.
Craig Ruff, cross tester
These muffins have a great texture! They are fluffy, moist and not overly sweet either, with nice warmth.
Cook Mode(Keep screen awake)Ingredients1 1/2cupsold-fashioned rolled oats, divided3/4cupwhole-wheat flour3/4cupall-purpose flour1 1/2teaspoonsground cinnamon1teaspoonbaking soda1teaspoonbaking powder1/2teaspoonsalt2ripe bananas, mashed (about1cup)2/3cupwhole milk1/3cupvegetable oil1/4cuphoney2largeeggs1 1/2teaspoonsvanilla extract
Cook Mode(Keep screen awake)
Ingredients
1 1/2cupsold-fashioned rolled oats, divided
3/4cupwhole-wheat flour
3/4cupall-purpose flour
1 1/2teaspoonsground cinnamon
1teaspoonbaking soda
1teaspoonbaking powder
1/2teaspoonsalt
2ripe bananas, mashed (about1cup)
2/3cupwhole milk
1/3cupvegetable oil
1/4cuphoney
2largeeggs
1 1/2teaspoonsvanilla extract
Directions
Preheat oven to 350°F. Coat a 12-cup muffin tin with cooking spray.
Combine 1 1/4 cups oats, whole-wheat flour, all-purpose flour, cinnamon, baking soda, baking powder and salt in a medium bowl; whisk until well mixed.
Combine bananas, milk, oil, honey, eggs and vanilla in a large bowl; beat with an electric mixer on medium speed until well combined, about 1 minute.
Add the flour mixture to the banana mixture; beat on low speed until just combined and a thick batter forms, about 45 seconds, stopping to scrape down the sides as needed.
Spoon the batter into the prepared muffin cups (a scant 1/3 cup each). Sprinkle the tops with the remaining 1/4 cup oats. Bake until golden and a wooden pick inserted in the center comes out clean, about 18 minutes. Let cool in the pan for 10 minutes; serve warm.
To make aheadStore muffins in an airtight container at room temperature for up to 4 days.
To make ahead
Store muffins in an airtight container at room temperature for up to 4 days.
Frequently Asked QuestionsThey’re known for their potassium content, but this isn’t the only thing bananas are good for.Bananas are a good source of energy from carbohydrates, especially when combined with protein or ahealthy fatlike peanut butter. Bananas are also a good source of fiber and contain a special type of fiber calledresistant starch. This special starch provides food for your beneficial gut bacteria—and a healthy gut can improve overall health.Whole-wheat flour is made with the whole seed of the wheat kernel. This means that most of the wheat’s natural nutrition is preserved—as opposed to refined white flour that has had the nutritious outer layers removed. Whole-wheat flour offers fiber, vitamins, minerals and antioxidants.Including whole grains in your dietis linked with a healthier gut and reduced disease risk.Like other whole grains, oats can help calm chronic inflammation, which is known to negatively influence chronic disease. Oats provide energy from carbohydrates, as well as plant-based protein, vitamins, minerals and antioxidants.Regularly eating oats is associated with lower cholesterol levelsand a healthier heart.When baking with a recipe that calls for a specific type of oats, it’s important not to substitute it with another kind. Various oats absorb liquid differently, which affects cooking time. Our recipe calls for old-fashioned oats (akarolled oats), which cook faster and absorb liquid better. If you were to substitute the old-fashioned oats in this recipe with, say, steel-cut, you could end up with grainy, chewy muffins—and we wouldn’t want that.We havemethods to help you quickly ripen bananasto the perfect soft, mushy state you need for this recipe. Bake unpeeled bananas on parchment paper in a 300°F oven for 15 to 30 minutes (depending on how ripe your bananas are). Take them out of the oven when they look soft enough and let them cool before using. Or, ripen bananas in the microwave: Rinse unpeeled bananas with water, pierce them with a fork, place them on a microwave-safe plate and microwave on high for 30-second intervals until they’re nice and soft.
Frequently Asked Questions
They’re known for their potassium content, but this isn’t the only thing bananas are good for.Bananas are a good source of energy from carbohydrates, especially when combined with protein or ahealthy fatlike peanut butter. Bananas are also a good source of fiber and contain a special type of fiber calledresistant starch. This special starch provides food for your beneficial gut bacteria—and a healthy gut can improve overall health.
Whole-wheat flour is made with the whole seed of the wheat kernel. This means that most of the wheat’s natural nutrition is preserved—as opposed to refined white flour that has had the nutritious outer layers removed. Whole-wheat flour offers fiber, vitamins, minerals and antioxidants.Including whole grains in your dietis linked with a healthier gut and reduced disease risk.
Like other whole grains, oats can help calm chronic inflammation, which is known to negatively influence chronic disease. Oats provide energy from carbohydrates, as well as plant-based protein, vitamins, minerals and antioxidants.Regularly eating oats is associated with lower cholesterol levelsand a healthier heart.
When baking with a recipe that calls for a specific type of oats, it’s important not to substitute it with another kind. Various oats absorb liquid differently, which affects cooking time. Our recipe calls for old-fashioned oats (akarolled oats), which cook faster and absorb liquid better. If you were to substitute the old-fashioned oats in this recipe with, say, steel-cut, you could end up with grainy, chewy muffins—and we wouldn’t want that.
We havemethods to help you quickly ripen bananasto the perfect soft, mushy state you need for this recipe. Bake unpeeled bananas on parchment paper in a 300°F oven for 15 to 30 minutes (depending on how ripe your bananas are). Take them out of the oven when they look soft enough and let them cool before using. Or, ripen bananas in the microwave: Rinse unpeeled bananas with water, pierce them with a fork, place them on a microwave-safe plate and microwave on high for 30-second intervals until they’re nice and soft.
EatingWell.com, January 2024
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Nutrition Facts(per serving)204Calories8gFat29gCarbs5gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
