Banana Breakfast Muffins

    40 minutes

    These muffins are great for a nutritious breakfast. Make a batch ahead of time and you will always have them ready. They keep well.

    93 people made this

    Serves: 12 

    • 3 ripe bananas, mashed
    • 1 cup (185g) brown sugar
    • 1 egg
    • 1 teaspoon vanilla essence
    • 1/2 cup vegetable oil
    • 2 cups wholemeal flour
    • 1 cup (150g) rolled oats
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon ginger
    • 1 tablespoon baking powder
    • 1/2 teaspoon bicarb soda

    Preparation:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Preheat the oven to 180 degrees C. Line a 12 cup muffin pan with paper liners or coat with cooking spray.
    2. In a large bowl stir together the bananas, brown sugar, egg, vanilla and oil. Combine the wholemeal flour, oats, cinnamon, ginger, baking powder and bicarb soda; stir into the banana mixture until blended. Spoon the batter into the prepared muffin cups.
    3. Bake in the preheated oven until the tops spring back when lightly pressed, about 25 minutes. Cool for a few minutes in the pan before attempting to remove them.

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    Reviews in English (60)


    reduced sugar to 1/3 cup. Also added 1 cup ground nuts (walnut, macadamia, almond), 1/3 cup toasted coconut and 2 tabsp sesame seeds. added second egg and a little milk to achieve proper consistency.  -  18 Feb 2016


    Good banana and oat flavor, but a bit dry. First off, I'm sure it's a misprint but I put in 1 WHOLE egg, instead of a tablespoon of egg! I subbed canola oil for vegetable oil, 1 cup of all purpose flour in place of 2 cups of wheat flour. For some who may not know rolled oats are old-fashioned oats, not quick cooking. Finally, I added 1 tablespoon of ground flaxseed. The batter was very thick, filled my paper liners 3/4's of the way full. My muffins cooked in 20 minutes and I got 14 muffins. Next time I will try applesauce in place of the oil and maybe a handful of chopped walnuts.  -  28 May 2008  (Review from Allrecipes USA and Canada)


    I'm always looking for new ways to use up bananas. Now that my dad knows I bake a lot with bananas, he's now bringing all his ripe ones for me to use. I followed GodivaGirl's lead and cut back on the flour, as she thought it was too thick. I did half a cup of wheat and half a cup of white. I added in a half teaspoon of salt and a little bit of nutmeg. End result was a moist, flavorful banana muffin. I think if I were to make these again, some chopped walnuts would make these perfection. Super fast to throw together tonight as to have less of a hassle for Sunday breakfast. I plan on pairing it with a fresh fruit salad.  -  05 Jul 2008  (Review from Allrecipes USA and Canada)