Honey Oat Banana Berry Muffins

Honey Oat Banana Berry Muffins (100% whole wheat, processed-sugar free)

Muffins are one of my favourite grab and go breakfasts. I love having them stashed away in the freezer for last-minute breakfasts and snacks, and I feel much better about grabbing them often when they’re packed with nothing but goodness. I’ve been working on a 100% whole wheat muffin recipe that is also processed sugar free for some time now, and I’m happy to say that it’s finally ready for sharing! These are our new go-to muffins. Not only because they’re healthy but also because they’re delicious.

In my mind, these are everything a muffin should be. Lightly sweet with a tender yet hearty crumb. Full of flavour, with a mouthful of fruit in every bite. Wholesome, while still crave-worthy. They are the perfect accompaniment to a mug of hot coffee or tea.

You can use a mixture of berries, or just feature one as the star. I don’t recommend strawberries as they take a little more care to work with and may make the end results a bit soggy. So, if you can, stick with whole berries for this recipe.

What is your favourite, healthy, grab and go breakfast?

Honey Oat Banana Berry Muffins
Makes: 12 muffins
  • 1¼ cups whole wheat flour
  • ½ cup rolled oats
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • 1 banana, peeled and mashed
  • ⅓ cup extra virgin olive oil
  • ½ cup honey (melted if using creamed)
  • 1 large egg
  • ⅓ cup milk
  • 1 teaspoon pure vanilla extract
  • ½ cup Greek yogurt or sour cream
  • 1 cup fresh or frozen mixed berries
  1. In a large bowl stir together flour, oats, salt, and baking powder. Set aside.
  2. In a separate bowl whisk together mashed bananas, olive oil, honey, egg, milk and vanilla. Pour over flour mixture and stir just until combined. Stir in yogurt or sour cream. Let sit for 5-10 minutes to allow the whole wheat flour to soak up the liquids.
  3. Gently stir in the berries. Spoon evenly into 12 paper-lined muffins cups. Top with additional berries or oats, if desired.
  4. Bake at 400ºF for 20-25 minutes if using fresh berries, 25-30 minutes if using frozen berries (or until a toothpick inserted in the centre comes out clean). Allow to cool for several minutes before removing to cooling racks to cool completely.

  • Amanda @ Once Upon a Recipe

    Cheri, these muffins sound amazing. I love having healthy muffins stashed in my freezer for quick breakfasts too. Pinning this recipe for my next batch!

  • Courtney Glantz

    These look perfect! i love making muffins on Sundays for the upcoming week. My husband loves to grab one for his train ride into the city!

  • Rachel

    These look incredible! I love having healthy muffins in the freezer for snacks too. Can’t wait to try this recipe :-).

  • Emma Giles

    I’ve just made these but only had bog standard flour won’t be as healthy but they smell gorgeous in the oven…so far so good

    • http://kitchensimplicity.com/ Cheri | Kitchen Simplicity

      Yay! Hope you enjoy them. :)

  • Emma Giles

    So they looked fab when I took them out but then they sunk oops lol what did I do wrong? but on the plus side I broke them up whilst still hot and we had them with ice cream for dessert and they tasted gorgeous

    • http://kitchensimplicity.com/ Cheri | Kitchen Simplicity

      Whole wheat flour soaks up more liquid then regular flour so if you were substituting all-purpose my guess would be that you would need to add 2-4 tablespoons of extra flour to help balance it out. I can’t say for sure that, that is the problem, but that would be my best guess. :)

  • Mai

    Hi, how many calories in these muffins, also, would they serve well as an afternoon tea with guests? Thankyou:)

    • http://kitchensimplicity.com/ Cheri | Kitchen Simplicity

      I’m not big on counting calories but there are plenty of online tools that should be able to help you with that. :) I think they would be perfect for an afternoon tea. Enjoy!

      • Mai

        Ok Thankyou.! Planning to make them for afternoon tea with friends soon:)

  • Tina

    We had thes today and everybody liked them, even dad!! So glad I found your website! Your recipes all look like stuff we would actually eat and lots of real wholesome ingredients! Next on the list, spicy bean burritos.

  • Tina

    I also forgot I used avacado oil because it has a higher smokepoint. EVOO has a low smokepoint and shouldn’t go in high temp stuff like the oven.