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Oatmeal Apple Banana Low Fat Muffins

Oatmeal Apple Banana Low Fat Muffins. High in fibre too! 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. High in fiber too!

Oatmeal Apple Banana Low Fat Muffins. High in fiber too!

Updated April 8 2018 to include a video of this recipe that shows just how quick and super easy these muffins are to make!

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.

Oatmeal Apple Banana Low Fat Muffins. High in fiber too!

Oatmeal Apple Banana Low Fat Muffins. High in fiber too!

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 - high in fiber too!.jpg

Oatmeal Apple Banana Low Fat Muffins

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Oatmeal Apple Banana Low Fat Muffins

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Oatmeal Apple Banana Low Fat Muffins. High in fiber too!
Yield: 12 or more muffins

Oatmeal Apple Banana Low Fat Muffins

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Oatmeal Apple Banana Low Fat 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.

Ingredients

  • 1½ cups large rolled oats
  • 1 cup whole wheat flour, ( 60%. 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.

Notes

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

Nutrition Information

Yield

12

Serving Size

g

Amount Per Serving Calories 215Total Fat 7gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 5gCholesterol 32mgSodium 239mgCarbohydrates 35gFiber 3gSugar 9gProtein 5g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.


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Tessa

Saturday 14th of November 2020

Caa as n I substitute apple sauce for vegetable oil

Alexandria

Tuesday 3rd of November 2020

I have made this recipe three times, always a hit! This is definitely the perfect morning or afternoon muffin.one of my variations: I used spelt flour, only used 2 tablespoon of sugar, instead of oil used yogurt and added 3/4 cup of shredded carrot. Awesome! Thanks for the recipe!

Yellie

Saturday 26th of September 2020

Can you make these into zucchini/apple or zucchini/banana muffins? What would i need to change? Thanks ­čśŐ

Tracy

Thursday 3rd of September 2020

My kids really liked these. They are 9 and 7. They did stick to the cupcake paper quite a bit so not sure how to prevent that next time. I will definitely be making these again!

Kris

Friday 24th of July 2020

Great base recipe! 1:1 coconut oil instead of vegetable oil , used real Maple syrup instead of sugar (added 1 tbsp extra of flour) and 4 tbsp of unsweetened applesauce since I was fresh out of apples. Came out great! I might try adding walnuts next time and some finely diced apples.

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