Bananas, whole wheat flour, honey, and oats combine here in muffin form, perfect as the cinnamon-dusted stars of that breakfast or brunch that won’t make you feel like you just downed a stick of butter. They’re easy to mix and bake—the only thing to watch out for is not overmixing the batter: A light hand ensures beautifully tender results. Our recipe calls for a sprinkling of turbinado sugar—it’s coarse brown sugar, also known as sugar in the raw. If you can’t find it, feel free to substitute a little dark brown sugar.
- Yield: 12 muffins
- Difficulty: Easy
- Total: 45 mins
- Active: 15 mins 1 Rating
- ½ cup canola oil
- ½ cup honey
- ¼ cup maple syrup
- 2 large eggs, at room temperature
- 1½ cups mashed ripe bananas (about 4 medium bananas)
- ¼ cup milk
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon pure vanilla extract
- ½ teaspoon fine salt
- ½ teaspoon ground cinnamon, plus more for dusting
- 1¾ cups whole wheat flour
- ⅓ cup old-fashioned rolled oats, plus more for sprinkling on top → ½ Cup Oats
- Turbinado sugar
- Set the oven to 325°F and arrange a rack in the middle. Fill a 12-well muffin pan with paper muffin liners and coat the liners with no-stick baking spray.
- Add the oil, honey, and maple syrup to a large mixing bowl and beat to combine, using a whisk. Add the eggs and mix well. Add the mashed bananas and milk and mix to combine, then whisk in the baking soda, baking powder, vanilla extract, salt, and measured cinnamon. Add the flour and oats and gently fold them in, using a spatula or large wooden spoon, until just combined (a few streaks of flour are fine—avoid overmixing or the muffins will end up tough).
- Divide the batter evenly between the muffin cups. Sprinkle the tops with oats, turbinado sugar, and a dusting of cinnamon.
- 4Bake until a toothpick inserted into the center of a few of the muffins comes out clean, about 25 minutes. Cool the muffins—still in the pan—on a cooling rack. Turn them out of the pan after they’ve cooled to a warm room temperature.