Oatmeal Apple Banana Low Fat Muffins

Posted on Mar 4 2012 - 1:06pm by Barry C. Parsons

Low Fat Oatmeal Banana Apple Breakfast Muffins – A very easy to make recipe for moist, delicious breakfast muffins that uses a minimum of vegetable oil and sugar, although you’ll never miss it.

Oatmeal Apple Banana Low Fat Muffins

Oatmeal Apple Banana Low Fat Muffins

 

Oatmeal Apple Banana Low Fat Muffins are a great weekend brunch baking idea that also makes a terrific alternative to the Monday morning quick granola bar breakfast if you have some left over. I think these are best served warm as a wholesome quick breakfast.

These dense hearty muffins are very satisfying with very little added sugar or oil. The mashed bananas and grated apple keep these muffins particularly moist and a few seconds in the microwave to warm them make them just as good the next day.

Oatmeal Apple Banana Low Fat Muffins

Oatmeal Apple Banana Low Fat Muffins

 

Like this Oatmeal Apple Banana Low fat Muffins  recipe?

You’ll find many more great ideas like this in our Muffins and Scones Section and in our Brunch Section.

Oatmeal Apple Banana Low Fat Muffins photo

Oatmeal Apple Banana Low Fat Muffins

 

5.0 from 9 reviews
Low Fat Oatmeal Banana Apple Breakfast Muffins
 
Prep time
Cook time
Total time
 
Low Fat Oatmeal Banana Apple Breakfast Muffins - A very easy to make recipe for moist, delicious breakfast muffins that uses a minimum of vegetable oil and sugar, although you'll never miss it.
Author:
Recipe type: Breakfast/Brunch
Serves: 10-12 muffins
Ingredients
  • 1½ cups large rolled oats
  • 1 cup 60% whole wheat flour ( you can use all-purpose flour if you prefer)
  • 3 tsp baking powder
  • ½ tsp salt
  • 1½ tsp cinnamon
  • ½ tsp nutmeg
  • 2 eggs
  • 4 tbsp vegetable oil
  • 6 tbsp sugar
  • ⅔ cup milk
  • 1 cup mashed ripe banana
  • 1 cup grated unpeeled apple (approximately one large apple)
Instructions
  1. Mix together the oatmeal, whole wheat flour, baking powder, salt,cinnamon and nutmeg. Set aside.
  2. Beat together the eggs. oil and sugar until fluffy.
  3. Blend in the milk.
  4. Fold in the dry ingredients and when the flour is almost incorporated fold in the mashed banana and grated apple.
  5. Do not over mix. Fold in only until the fruit is mixed through the batter.
  6. Spoon into greased or paper lined muffin tins and bake at 350 degrees F for 25 minutes or until a toothpick inserted in the center comes out clean. Best served warm.

 

53 Comments so far. Feel free to join this conversation.

  1. Lucy March 4, 2012 at 11:58 pm - Reply

    Nice! Ask and you shall receive, hmm? Thanks!!

  2. Anonymous March 6, 2012 at 3:42 am - Reply

    Great site! I’ll be back too…from the Pacific Northwest.

  3. Roz March 7, 2012 at 12:44 pm - Reply

    These were fabulous!! I didn’t put in any oil, substituted 4 tbsp of unsweetened applesauce, so didn’t put in any apple. Used 3 bananas and added 1/2 cup of natural bran to up the fibre content. Added crushed almonds and a tiny bit of brown sugar to the top b4 baking. Turned out wonderful, so moist and taste delicious!!! Oh and I used whole wheat flour. Healthy, healthy, healthy!!!!

  4. Barry C. Parsons March 7, 2012 at 1:22 pm - Reply

    Wow! You’re my kind of baker, Roz! I think I need to try your version. Thanks for sharing.

  5. Michele Gerhard March 7, 2012 at 10:11 pm - Reply

    This is precisely the kind of breakfast muffin I’ve been looking for! Thanks Barry 🙂

  6. Anonymous March 16, 2012 at 12:00 pm - Reply

    I just tried this recipe. Was I suppose to use oats or oatmeal? I used 1.5 cups of oatmeal as the recipe calls for however, the batter was pretty runny so i added 1/4 C oats. It all smell good and they look moist and are super moist but not very muffin like. Will try again using OATS and not OATMEAL.

    Thanks for sharing.

    • Tanya August 28, 2014 at 2:08 pm - Reply

      I used Trader Joe’s Rolled oats gluten free and gluten free flour the first time I made these since my grandson is gluten sensitive and they came out fine.
      The second time I made these I made them the same way, but used brown sugar in place of the white sugar and added blueberries to the mix. They were moist and delicious.

      • Barry C. Parsons August 28, 2014 at 2:41 pm - Reply

        Both sound terrific. Thanks for adding that for our gluten free readers.

  7. Leigh September 2, 2014 at 2:15 am - Reply

    Anyone know the calorie count on these?

    • Barry C. Parsons September 3, 2014 at 10:22 am - Reply

      There are recipe analyzers online that I sometimes use. Be careful the ingredients are accurate. You sometimes have to edit them a second time to get an accurate count. http://caloriecount.about.com/cc/recipe_analysis.php

    • Chalyse Meiklejohn October 17, 2014 at 11:57 pm - Reply

      If you make 20 muffins out of this recipe, they are 105 calories if the recipe is followed exactly.

      • Barry C. Parsons October 27, 2014 at 9:57 am - Reply

        Good information to know. Do you use an online calorie convertor? I use one sometimes but it is a bit of a pain to get to work well.

  8. Lynn September 14, 2014 at 6:22 pm - Reply

    What a great way use up some bananas and an apple that no one will eat! Added 1/4c bran as suggested and used Greek yogurt in place of the oil. Really moist, a perfect muffin for the fall!

  9. Jill September 21, 2014 at 11:41 am - Reply

    1 1/2 cups of oats or oatmeal??

    • Barry C. Parsons September 22, 2014 at 11:56 am - Reply

      Rolled oats, I’ve edited the recipe to clarify.

  10. Angela September 29, 2014 at 6:18 pm - Reply

    When you say 60% whole wheat flour, do you mean 60% of a cup and the rest ap flour or just 60% of a cup?

    • Barry C. Parsons October 2, 2014 at 6:13 pm - Reply

      It is sold as 60% whole wheat but if you have 100% whole wheat you can mix it with 40% white flour.

  11. Nancy December 8, 2014 at 11:27 am - Reply

    These are delicious. Made them several times. Only thing I change is I use coconut oil for the oil and almond milk as the milk. My whole family loves them!

  12. Katie December 27, 2014 at 7:35 pm - Reply

    has anyone tried freezing/defrosting them? Thank you!

    • Barry C. Parsons December 29, 2014 at 10:13 am - Reply

      Yes. They warm well from frozen wrapped in aluminum foil in a 300 degree oven.

  13. Jen S. January 4, 2015 at 3:20 pm - Reply

    Do you know the calorie count per muffin? I am not good at calculating that kind of thing :).

    I have also added 5 to 6 heaping spoonfuls of flax seed and about 1/2 cup of dried cranberries :). Very good! Thanks for the recipe!

    • Barry C. Parsons January 7, 2015 at 11:45 am - Reply

      Sounds like great additions. I sometimes use online calorie calculators but never put this recipe through one.

  14. Vee March 2, 2015 at 11:10 pm - Reply

    Awesome recipe….just made these today. I used 100% ww flour and followed the recipe as is. They smell so wonderful and are chewy & moist and my 5 yr olds loved them… They can’t wait to eat them for breakfast.

  15. Jo Ann March 22, 2015 at 11:39 pm - Reply

    I made these today and they came out wonderful and taste very very good. I love them…

  16. Jennifer May 9, 2015 at 1:09 pm - Reply

    What is the quantity of flour?

  17. Stephanie May 9, 2015 at 2:20 pm - Reply

    How much flour? I’m looking forward to trying these!

    • Barry C. Parsons May 9, 2015 at 2:54 pm - Reply

      Sorry, that was a copy and paste error earlier today when I was reformatting the recipe. Glad you caught it so quickly. It is 1 cup and the error has been corrected in the recipe. B.

  18. Janice Marchbank May 9, 2015 at 5:36 pm - Reply

    Want to try these muffins… My husband is allergic to bananas… Could I substitute a cup of applesauce for the banana? It would just mean there would be more apple flavor right?

  19. Lenore June 2, 2015 at 5:58 pm - Reply

    What kind of apple do you recommend? Would Granny Smith apples be too bitter?

    • Barry C. Parsons June 3, 2015 at 8:51 am - Reply

      Any you like really. I use Granny Smiths all the time in these.

  20. DL August 3, 2015 at 12:50 am - Reply

    how much fiber is in one muffin?

  21. Rebecca September 27, 2015 at 12:55 pm - Reply

    Great muffins!

    I used coconut oil instead of veg oil. I also subbed 4 tbsp coconut sugar in place of cane dugar. I also added 3 tbsp ground flax and a few tbsp apple sauce because I used oatmeal istead of oats and it seemed too thick. Next time I will will probably add extra baking powder to give them a bit more lift.

    Thry were a hit qith my 5 year old though. She asked me for banana bread and these fit the bill. She even thanked me for baling these.

  22. Sharalene November 26, 2015 at 4:01 pm - Reply

    I subbed 2 tablespoons of oil with non sweetened applesauce, and I subbed half the sugar with splenda. Muffins were awesome. With my subs calories were 118 per muffin, making 16 muffins. Will definitely make these again.

  23. Jessica January 29, 2016 at 12:06 pm - Reply

    I just want to say this recipe is awesome. I don’t follow blogs but I am always looking for new HEALTHY recipes to incorporate into my diet. Ya know, food that makes you sane. This by far is one of the best healthy muffins I came across. I did make some adjustments to lower the fat content. Instead of 2 whole eggs, I used 1 whole egg and one egg white; used a 1/4 cup of unsweetened natural applesauce; subbed regular sugar with Truvia; used unsweetened vanilla cashew milk; and finally, I used regular oatmeal. They came out perfectly sweetened and moist. The calorie count with my adjustments and macros are

    131 calories
    Fat: 4g
    Carbs: 21g
    Fiber: 4g
    Sugar: 3g
    Protein: 4g

    Thanks for the great recipe!

  24. Grace February 27, 2016 at 9:48 am - Reply

    Perfect! Thank you for this recipe. For breakfast, they go great with some Greek yogurt and a drizzle of honey and as a snack or dessert vanilla ice cream is just the bomb <3

  25. Margaret April 10, 2016 at 12:15 am - Reply

    Can I substitute almond milk for reg. Milk?

  26. Kristyn Schott October 10, 2016 at 11:20 am - Reply

    These are so delicious. I am really big into healthy eating and so it can be hard to find recipes for healthier snacks and treats like this. I baked them and they smelled and tasted amazing, and healthy! Definitely will be keeping this one in the books!

  27. Radha October 23, 2016 at 5:23 pm - Reply

    Hi,

    I have tried this recipe several times and every time they turn out great. I make couple of batches and freeze them. My kids love them too! Thank you for sharing a very healthy and delicious recipe.

  28. Emilie December 10, 2016 at 6:40 am - Reply

    These sound amazing. Have you ever added shredded carrot to these? If so how much would you recommend?

  29. Kelsey December 12, 2016 at 1:23 pm - Reply

    Do you think I could swap the sugar for splenda? Would it be an even swap or has anyone tried this?

  30. Rebecca January 7, 2017 at 11:57 am - Reply

    Thank you for a awesome recipe. I was craving something yummy but we are trying to live healthier .I found this on Pinterest and had all the ingredients so thought I give it a try .SO GLAD I DID! This really hit the spot. Going to make it a regular go to recipe. Even my 8 year old son loved them. If in doubt try it you won’t regret it! Follow the recipe exactly.

  31. Arlette January 8, 2017 at 3:23 pm - Reply

    These muffins are delicious! I am not ordinarily a fan of muffins and I had 3 this morning they are so good and healthy. Thanks for the recipe. My kids love them too!

  32. Krystal January 14, 2017 at 10:59 pm - Reply

    I made these and followed the recipt to a T except I switched the apple for one container of Compliments organic apple sauce. I made 12 muffins and calculated them to be 184 cal. with 2.3g of fibre and 5g of protein per muffin

  33. Sandy February 20, 2017 at 1:12 pm - Reply

    Is there a good substitute for banana? I can’t use them but they seem to appear in recipes that otherwise sound fabulous.

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