Quick and Easy Banana-Oat Muffins

banana-oat-muffin Photo: Yunhee Kim; Styling: Anna Beckman


  • 2 mashed ripe bananas (about 3/4 cup)
  • 2 tablespoons canola oil
  • 1 egg
  • 1/2 cup fat-free milk
  • 3/4 teaspoon vanilla extract
  • 2/3 cup white whole-wheat flour (such as King Arthur) or whole-wheat flour
  • 1/2 cup quick-cooking oats
  • 1/4 cup sugar
  • 1 3/4 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • Cooking spray


1. Preheat oven to 375ยบ.

2. Combine bananas and next 4 ingredients (through vanilla) in a medium bowl; mix well, and set aside.

3. Lightly spoon flour into a dry measuring cup and level with a knife. Whisk together flour and next 5 ingredients (through salt) in a small bowl.

4. Stir the flour mixture into the banana mixture until they are just combined.

5. Spray 9 muffin cups with cooking spray (or use paper liners), and spoon 1/3 cup batter into each cup (cups will be full).

6. Bake 16 minutes or until a wooden pick inserted in center comes out clean.

  • Prep Time:
  • Cook Time:

  • Leftover muffins can be frozen for up to two weeks.
  • Yield: Makes 9 muffins (serving size: 1 muffin)

Nutritional Information

Calories per serving: 152
Fat per serving: 5g
Saturated fat per serving: 1g
Monounsaturated fat per serving: 2g
Polyunsaturated fat per serving: 1g
Protein per serving: 4g
Carbohydrate per serving: 25g
Fiber per serving: 3g
Cholesterol per serving: 27mg
Iron per serving: 1mg
Sodium per serving: 178mg
Calcium per serving: 85mg

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