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Rolling Sauce

Banana Oat Muffins With Honey

Tender, moist banana muffins made with rolled oats, whole wheat flour, ripe bananas, and honey — no refined sugar. Ready in 35 minutes.
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Prep Time 12 minutes
Cook Time 23 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • - 1½ cups whole wheat flour
  • - 1 cup old-fashioned rolled oats plus extra for topping
  • - 1½ teaspoons baking powder
  • - ½ teaspoon baking soda
  • - 1½ teaspoons ground cinnamon
  • - ¼ teaspoon ground nutmeg
  • - ½ teaspoon kosher salt
Wet Ingredients
  • - 3 medium very ripe bananas mashed (about 1¼ cups)
  • - ⅓ cup honey plus extra for drizzling
  • - 2 large eggs at room temperature
  • - ⅓ cup coconut oil melted and cooled to room temp
  • - ½ cup plain Greek yogurt full-fat or 2%, at room temp
  • - 1½ teaspoons pure vanilla extract
Optional Topping
  • - ½ cup roughly chopped walnuts or pecans
  • - Extra rolled oats for sprinkling

Method
 

  1. Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the flour, oats, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. In a medium bowl, mash the bananas until smooth. Add the honey, eggs, melted coconut oil, Greek yogurt, and vanilla. Whisk until just combined.
  4. Pour the wet ingredients into the dry ingredients. Fold gently with a rubber spatula until no large dry pockets remain — about 20–30 folds. Do NOT overmix. The batter should look thick and slightly rough.
  5. Divide batter evenly among muffin cups, filling each about ¾ full. Top with chopped walnuts, a pinch of rolled oats, and a thin drizzle of honey.
  6. Bake for 20–23 minutes until the tops are deeply golden and a toothpick inserted into the center comes out clean or with a dry crumb.
  7. Cool in the pan for 5 minutes, then transfer to a wire rack.

Notes

  • Storage: Airtight container at room temperature up to 3 days; fridge up to 5 days; freezer up to 3 months. Microwave from frozen 20–30 seconds.
  • Banana tip: Use very ripe (brown-spotted or black) bananas. For a shortcut, bake unpeeled bananas at 300°F for 15–20 min until fully black and soft, then cool and mash.
  • Gluten-free: Use certified GF oats + 1:1 GF flour blend.
  • Dairy-free: Replace Greek yogurt with plain coconut yogurt.
  • Swap: Replace honey 1:1 with maple syrup.