Well in the spirit of eating healthy after the holidays I decided to bake a wholesome treat to enjoy in the mornings with a hot cup of tea! I think all of you would appreciate a healthy baked good too, wouldn’t you?! Naturally sweetened with maple syrup, light and fluffy with mashed bananas, olive oil, flaked oats, and walnuts; these simple healthy Wholesome Olive Oil, Banana Oat Muffins are downright delicious!!
I love making fresh muffins in the morning as there’s nothing better than the aroma of something warm and nutty baking in the oven. Now that’s a great way to start your day, don’t you think?
I can give you two more reasons to make these delicious muffins – the clean up is quick and the recipe is simple. All you need are two bowls and a whisk (and everything can go straight in the dishwasher when you’re done). You don’t need to pull out your mixer, and I bet you have all the ingredients in your house!? You can even fancy up the recipe and add dried apricots or whatever you have laying around the pantry.
Here are a few tricks when making the perfect – Wholesome Olive Oil, Banana Oat Muffins
- Never overmix your batter!! The more you mix the tougher/denser your muffins will become. Have a light hand and mix just until the ingredients are combined.
- Always use overripe bananas – I prefer to use ones from my freezer that are jet black!! You’ll get more flavour from overripened bananas and you’ll also get moister muffins.
- If using frozen bananas, make sure to defrost them before you mix them into your batter. Frozen bananas can stiffen your batter making it difficult to combine your ingredients well, therefore resulting in overmixing. Take the frozen bananas out the night before.
- When mashing your bananas, leave big chunks of bananas and don’t go crazy on the mashing! It’s nice when you get a chunk of moist banana in your muffin!
- Baking time can be a little tricky with banana muffins as the banana mash makes you feel like you haven’t baked them long enough. This can result in overbaking and ending up with dry muffins. Remember when baking with bananas you’ll have spots in the muffins that are very moist. Be careful not to overbake them.
Ingredients
- Olive oil
- Canadian maple syrup
- Eggs
- Full milk
- Overripe bananas
- All-purpose flour
- Whole wheat flour
- Large flaked oats
- Baking soda & baking powder
- Walnuts
- Salt
Wholesome Olive Oil, Banana Oat Muffins
Naturally sweetened with maple syrup, light & fluffy with mashed bananas, olive oil, flaked oats, & walnuts; these simple healthy Wholesome Olive Oil, Banana Oat Muffins are downright delicious!
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 12 – 16 muffins 1x
- Category: Breakfast
- Cuisine: Canadian
Ingredients
- 1/3 cup olive oil
- 3/4 cup Canadian maple syrup
- 2 large eggs
- 1/2 cup full milk
- 3 large overripe bananas, lightly mashed (or 4 smaller bananas)
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/3 cup large flaked oats (plus extra for sprinkling on top)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup chopped walnuts (plus extra for sprinkling on top)
Instructions
- Preheat oven to 350ËšF.
- Line a muffin tin with paper cups and set aside.
- In a large bowl, mix olive oil, maple syrup, eggs and milk together until well incorporated. Stir in mashed bananas.
- In a separate bowl, mix flours, oats, baking soda, baking powder, salt, and nuts together. Mix well.
- Add your dry ingredients to your wet ingredients (banana mixture). Very gently mix just until incorporated (note: see tip #1).
- Using a spoon scoop batter into each muffin cup or ideally use an ice-cream scoop for even filled muffin cups.
- Sprinkle oats and nuts on top of each muffin.
- Bake for approx, 20 – 22 mins.
Notes
Best eaten within a day or two.
Muffins also freeze well. Place in individual freezer bags and pull out and defrost when ready for a snack.
Add chocolate, fruit, and other nuts as you please.
Nutrition
- Serving Size: 1 muffin
- Calories: 211
- Sugar: 13.7g
- Sodium: 148mg
- Fat: 8.8g
- Saturated Fat: 1.2g
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 30.7g
- Fiber: 2.1g
- Protein: 4.5g
- Cholesterol: 24mg
FAQ’s
Bananas for baking should be as brown and black as they can get. A yellow banana or a firm banana will not yield a moist and flavourful muffin or bread. The blacker the banana the better!
Yes, it’s best to defrost bananas before adding them to your batter for baking. Ideally, you want all your ingredients at the same temperature when incorporating eggs, fats and liquids. This will help yield light and fluffy banana muffins or bread.
Bananas do not take a long time to defrost. Simply add your bananas (with the skins on) to a colander and run warm water over the bananas. Let them sit in the colander for approx. 30 minutes. or until completely defrosted.
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I love hearing from you! Leave a comment with any questions or how your recipe turned out (your email address will not be published)!
I love this recipe!!
I’ve made them a couple of times now… just dairy free by substituting with almond milk, and they turn out great every time!
Thanks for this one. It’s my go to banana muffin recipe now!
These continue to be my go-to banana muffins! Best!
So happy to hear Jackie!