Wholesome Banana Oat Muffins Recipe

Quick & Easy Healthy Breakfast Option

Wholesome Banana Oat Muffins Recipe
(Image: Radio Power Strike)


Total Time

Prep/Total Time: 30 min.


1 dozen

Quick & Easy Healthy Breakfast Option
(Image: Radio Power Strike)

Embark on a nutritious breakfast journey with our Wholesome Banana Oat Muffins! These muffins are not just delightful but are also packed with the goodness of oats and bananas, making them a perfect start to your day. Whether you are a fitness enthusiast or someone with a sweet tooth, these muffins are sure to win your heart with their soft, moist texture and the subtle sweetness of ripe bananas.


  • 3/4 cup all-purpose flour
  • 3/4 cup quick-cooking oats
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground nutmeg
  • 2 large egg whites
  • 1 cup mashed ripe bananas (about 2 medium)
  • 1/2 cup packed brown sugar
  • 1/4 cup fat-free milk
  • 1/4 cup canola oil
  • 1/2 cup chopped pecans


  1. Start by preheating your oven to 400°. Prepare your muffin cups by coating them with cooking spray.
  2. In a large mixing bowl, combine flour, quick-cooking oats, baking powder, ground cinnamon, baking soda, and ground nutmeg.
  3. In a separate, smaller bowl, whisk together the egg whites, mashed bananas, brown sugar, milk, and canola oil until smooth.
  4. Gradually stir the wet ingredients into the dry ingredients, ensuring the mixture is just moistened. Avoid overmixing.
  5. Fold in the chopped pecans gently into the batter.
  6. Distribute the batter evenly into the prepared muffin cups, filling each about two-thirds full.
  7. Bake the muffins for 15-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. Once baked, allow the muffins to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.

Nutrition Facts

Per muffin: 180 calories, 9g fat (1g saturated fat), 0 cholesterol, 102mg sodium, 24g carbohydrate (13g sugars, 2g fiber), 3g protein.

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