Whole Wheat-N-Oatmeal Banana Muffins Recipe

Name: Whole Wheat-N-Oatmeal Banana Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup brown sugar; ½ cup butter, softened; 2 eggs; 3 -4 bananas, very ripe; ⅔ cup milk; 1 teaspoon vanilla; 1 ¾ cups whole wheat flour; ¾ cup steel cut oats (or old-fashioned oats); 1 teaspoon baking soda; 1 teaspoon salt; 1 cup nuts, chopped (optional)

Servings: persons

1 cup brown sugar
½ cup butter, softened
2 eggs
3 -4 bananas, very ripe
⅔ cup milk
1 teaspoon vanilla
1 ¾ cups whole wheat flour
¾ cup steel cut oats (or old-fashioned oats)
1 teaspoon baking soda
1 teaspoon salt
1 cup nuts, chopped (optional)

1
Preheat oven to 350.
2
Line 2 regular-sized muffin tins with liners, or coat with cooking spray.
3
Cream butter and sugar.
4
Add remaining ingredients, one at a time.
5
Mix well.
6
Fill muffin cups 3/4 full with batter.
7
Bake 20 minutes, or until wooden pick inserted comes out clean.
8
Serve warm with butter (my favorite!
9
), or cool.
10
**Baking tip**: when baking with muffin liners, reduce oven heat by 25 degrees, and keep the baking time the same.
11
It will keep the muffins from getting too brown on the bottom and sticking to the paper.

823

kcal

Calories

Fat

123

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup brown sugar, ½ cup butter, softened, 2 eggs, 3 -4 bananas, very ripe, and more.

Yes, Whole Wheat-N-Oatmeal Banana Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Whole Wheat-N-Oatmeal Banana Muffins

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