Banana Oat Muffins

With the holidays quickly approaching, I’m planning meals for the family that are delicious but are nutritious as well. Everyone loves a great muffin, particularly one that is moist and nutty and oh so satisfying. This quick recipe contains buttermilk and olive oil which along with the bananas really help to keep the muffins moist. I added walnuts to my muffins, but you could also add chocolate chips along with, or instead of the walnuts.

Why Healthy

  • Bananas are one of our best sources of potassium, an essential mineral for maintaining normal blood pressure and heart function.
  • Oats, via their high fiber content, are already known to help remove cholesterol from the digestive system that would otherwise end up in the bloodstream and have special antioxidant properties.
  • Butter was replaced with olive oil, a heart healthy mono-unsaturated oil.
  • The addition of whole wheat flour and flax seeds help to make this muffin heart healthy.



Banana Oat Muffins

A moist muffin that is also packed full of healthy grains.

Yield: Serves 9

Prep Time: 15 mins

Cook Time: 20 mins


2 Large Eggs
2/3 Cup Brown Sugar
1 Cup Mashed Bananas (About 2 Medium)
1 Cup Low Fat Buttermilk
1 Cup Rolled Oats
2 Tablespoons Flax Seeds
1/4 Cup Olive Oil
1 Teaspoon Vanilla Extract
1 Cup Whole Wheat Flour
3/4 Cup All-purpose Flour
1 1/2 Teaspoons Baking Powder
1/2 Teaspoon Baking Soda
1/2 Teaspoon Salt
1 Teaspoon Ground Cinnamon
1 Cup Chopped Walnuts


Preheat oven to 350 degrees F.
Lightly grease a 12 cup muffin pan or line with muffin papers.
Whisk together the eggs and brown sugar until smooth, then add the buttermilk, bananas, oats, olive oil, and vanilla and mix well.
Stir together the flours, baking powder, baking soda, salt and cinnamon.
Add the dry ingredients to the wet and stir just until combined.
Fold in the chopped walnuts, and pour into the muffin tin filling the cups 3/4 full.
Bake until golden brown and set in the center, about 20 minutes.
Cool 15 minutes and then remove from the pan.


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