Whole Grain Banana Muffins

These Whole Grain Banana Muffins are a lighter muffin recipe for you to try.  Sometimes eating a muffin is just like eating cake.  This banana muffin recipe is one the healthier side of things.  It’s nothing like eating cake, which is a good thing!

Whole Grain Banana Muffins

If you’re looking for a little something to bake this week, then this should be it.   You definitely need some ripe bananas, but if you have some ripe bananas lying around then you can whip these up in nothing flat.

The ripe bananas are important because you want the sweetness they convey.  These muffins only have 1/2 cup sugar in them, but that sweetness from the bananas really shines through and adds to that overall sweet flavor.

Whole Grain Banana Muffins are made with whole wheat flour and oats, a minimal amount of sugar, a little bit of butter and skim milk.  It’s absolutely do-able to use more healthful ingredients and still end up with a good muffin.

Whole Grain Banana Muffins unwrapped

I like to make these for a grab and go kind of breakfast during the week.  Bake a batch on the weekend, and then pop each muffin into a zip baggie and throw them into the freezer.  Take one out each night so it’s ready to grab and go the next morning.

If you have kids who like to open the pantry and grab processed snacks to munch on all day long, these muffins are a great option to have around for snacking.  They’re so much better for you than a bag of cheese crackers.

Whole Grain Banana Muffins with butter

When you make these muffins at home, heat them briefly in the microwave and eat them while they’re nice and warm.  Spread a little bit of softened butter on them, and they’re even more delicious.

If you happen to be following the Weight Watchers Freestyle program, you’ll count each of these muffins as 6 points.  I think it’s totally worth it to spend 6 points on a muffin!

Thanks to Serene from the HouseOfYumm blog for these beautiful photos.  Serene is one of the photographers for RecipeGirl.com, and she captured the deliciousness of these muffins perfectly!

If you’re looking for more muffin recipes, you might also enjoy Peanut Butter Banana Muffins or Banana Crumb Muffins.  I also love my Snickerdoodle Muffins and these Pumpkin Cream Cheese Muffins.

Whole Grain Banana Muffins

Great, healthier muffin recipe.

Course Breakfast
Cuisine American
Keyword Banana Muffins, Whole Grain Banana Muffins
Prep Time 15 minutes
Total Time 15 minutes
Servings 12 muffins
Calories 186 kcal

Ingredients

  • 1 1/2 cups whole wheat flour
  • 1 cup oats (quick or old fashioned)
  • 1/2 cup packed brown sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup mashed ripe bananas (about 3 medium)
  • 5 tablespoons salted butter, melted
  • 1/2 cup nonfat milk
  • 2 large egg whites (or 1 large egg), beaten

Instructions

  1. Preheat oven to 400 degrees F. Line 12 medium muffin cups with paper baking cups, or spray bottoms only with cooking spray.
  2. In large bowl, combine flour, oats, sugar, baking powder and baking soda; mix well. In separate bowl, combine bananas, butter, milk and egg whites; blend well. Add to dry ingredients all at once, and stir just until dry ingredients are moistened (do not over mix).
  3. Divide batter evenly between the 12 muffin cups. Bake 14 to 18 minutes, or until golden brown. Cool muffins in pan on wire rack for 5 minutes. Remove from pan and serve warm.

Recipe Notes

  • *6 Weight Watchers Freestyle SmartPoints per muffin.
Nutrition Facts
Whole Grain Banana Muffins
Amount Per Serving (1 muffin)
Calories 186 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 3g 15%
Cholesterol 12mg 4%
Sodium 105mg 4%
Potassium 322mg 9%
Total Carbohydrates 32g 11%
Dietary Fiber 3g 12%
Sugars 13g
Protein 4g 8%
Vitamin A 3.7%
Vitamin C 3.1%
Calcium 7.5%
Iron 5.8%
* Percent Daily Values are based on a 2000 calorie diet.
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Lori Lange of Recipe Girl

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Comments

  • Rebecca wrote:

    I thought you post nutritional facts after your recipes was i wrong??

    • Lori Lange wrote:

      It’s a new feature. I’m in the middle of transitioning everything to new recipe cards with the nutritional info, but it will take some time to get everything switched over.

  • Rebecca wrote:

    I cannot have fat because of chronic pancreatitis I need to adjust recipe to lives far possible in butter i can do 1egg and an egg yolk for the 2 eggs can I replace far with non fat yogurt or more banana or even applesauce?

    • Lori Lange wrote:

      I’m not sure… you’ll just have to experiment!

  • Elizabeth Higgins wrote:

    Wow! Lori, this recipe looks as healthy as it is appetizing! Do you think using coconut sugar instead of the usual brown sugar would alter the taste? I find it is also good to use fruit sugar for diabetics – what are your thoughts on that? Thank you!

    • Lori Lange wrote:

      I’m afraid I don’t know anything at all about coconut sugar, but it sounds like it’s worth a shot!

  • Rose wrote:

    I made these! They are delicious!! I would like to know the calories per muffin!!

    • Lori Lange wrote:

      I don’t have that information, but you could use a recipe calculator to figure that out. There are several online if you use Google.

  • Lisa wrote:

    Just a made these and they are fantastic!! I did substitute the butter with applesauce.. will absolutely make these again.

  • RLCgator wrote:

    Happened to have 3 over ripe bananas sitting around. Just had one hot from the oven – they were delicious! Unlike many whole wheat muffin recipes i have tried, which turn out flat and unappealing to look at, these had a perfect crown and looked just like your photos. This will definitely be one i make again!! Thanks for the recipe.

    • Lori Lange wrote:

      Happy to hear, thank you!

  • Tricia @ Saving Room for Dessert wrote:

    I always have ripe bananas laying around – perfect for company this weekend – thanks Lori!

  • Natalie wrote:

    I love banana muffins and these look so delicious and great as a light sweet breakfast or pre-workout treat. Definitely pinning for later 🙂