Whole Wheat Banana Oat Muffins! These moist puppies are so good! And of course, naturally sweetened, vegan optional, and they’re great mood food! So you can have your cake (muffin) and eat it too.
Lets get into the nitty gritty of these. Bananas and Walnuts are both super great for brain health and keeping your happy hormones happy. Bananas contain tryptophan, an amino acid that raises levels of serotonin, one of the hormones responsible for making you feel happy. Tryptophan does the same thing that antidepressants like Prozac do, but naturally. And luckily they’re found in foods like kiwi, figs, dates, milk, turkey, and of course, bananas!
Walnuts are an amazing source of Omega-3 fatty acids, which are key to fighting depression and keeping your brain happy and healthy. You must eat these; your body doesn’t create them naturally! So eating walnuts, flaxseeds, chia seeds, eggs, greens, and fish, like wild salmon, is a great idea.
And the final reason you should try these whole wheat banana oat muffins is that they really are hella good. Everything you want in a banana muffin is right here, just about a billion times healthier than anything you’ll find in a typical cafe, bakery shop, or fast food muffin. I don’t know about you, but these muffins, on a weekend, plus a coconut milk latte, and good book is pretty much heaven for me. I’m just waiting for my bananas to ripen before I make yet another batch…
Hope you try these out, and leave a comment below if you do! I’d love to see your creations as well, so follow along on Instagram and #insightfulbite so I can see!
Recipe adapted from my Pumpkin Spice Muffins
| Whole Wheat Banana Oat Muffins (vegan) | | Print |
- 2 Flax Eggs (2 tablespoons ground flaxseed + 5 tablespoons warm water), or sub 2 eggs
- ½ teaspoon cinnamon
- scant ½ teaspoon salt
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup oat flour*
- ¾ cup stone ground whole wheat flour
- 1 cup mashed very ripe banana (about 2 large bananas)
- ⅓ cup melted coconut oil
- 2 teaspoons vanilla
- ¾ cup maple syrup
- ¼ cup non-dairy milk of choice such as almond or coconut
- 1 cup chopped walnuts, optional
- Preheat oven to 350 degrees Fahrenheit and grease a muffin tin with coconut oil, set aside.
- If using flax eggs, make them in a large bowl by combining the flaxseed and water and let set for 5 minutes.
- Meanwhile, add all dry ingredients (cinnamon, salt, baking soda, oat flour, & whole wheat flour) except walnuts to a medium sized mixing bowl and stir to combine.
- Add the banana, coconut oil, vanilla, maple syrup, and non-dairy milk to the flax eggs (or regular eggs) and mix well to combine.
- Add the dry ingredients to the wet ingredients ⅓ of the mixture at a time, mixing well after each addition. The batter will be somewhat thick, sort of like pancake batter, when done.
- Mix in the walnuts, if using.
- Scoop batter into prepared muffin tin and bake for 14-16 minutes if using mini muffins, and 28-33 minutes if using a regular sized muffin tin.
