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!
Updated 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!
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
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Oatmeal Apple Banana Low Fat Muffins
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Oatmeal Apple Banana Low Fat Muffins
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
- Mix together the oatmeal, whole wheat flour, baking powder, salt, cinnamon and nutmeg. Set aside.
- Beat together the eggs. oil and sugar until fluffy.
- Blend in the milk.
- Fold in the dry ingredients and when the flour is almost incorporated fold in the mashed banana and grated apple.
- Do not over mix. Fold in only until the fruit is mixed through the batter.
- 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
12Serving Size
gAmount 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.
Oatmeal Apple Banana Low Fat Muffins
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
- Mix together the oatmeal, whole wheat flour, baking powder, salt, cinnamon and nutmeg. Set aside.
- Beat together the eggs. oil and sugar until fluffy.
- Blend in the milk.
- Fold in the dry ingredients and when the flour is almost incorporated fold in the mashed banana and grated apple.
- Do not over mix. Fold in only until the fruit is mixed through the batter.
- 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
12Serving Size
gAmount 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.
Kimia
Tuesday 23rd of October 2018
I made this recipe several times and I loved it every time. It is easy, healthy, and sweetness is just perfect for me. Thank you for sharing it! I wanted to know if we can make these muffins with instant oatmeal. I have a big box of instant oatmeal that I don't know what to do with them. So I thought to use them for this recipe if it is possible. Thanks!
Danielle
Friday 19th of October 2018
I was surprised by how good these were! I added more Apple and chopped pecans. They are sweet enough given the little sugar!
Jax
Wednesday 17th of October 2018
This may be a silly question, so I apologize in advance. If I have 60% we flour, I use 1 cup? What if I have 100% we flour? And how much do I use if I have regular all-purpose flor? Thanks for your help!
Barry C. Parsons
Wednesday 24th of October 2018
combine any flour you like or use all the one type. Amount does not vary.
Mrs. S
Wednesday 12th of September 2018
I made these and they were great however; on the third day I went to eat a muffin and the muffin had a foul smell like it spoiled (musty). Any ideas of what could have happened? It's just my husband and I so could it be that we need to eat them quicker LOL but seriously maybe I should freeze half of them to avoid wasting food that spoiled too quickly?
Barry C. Parsons
Monday 17th of September 2018
Nothing to do with the recipe I'm afraid. Baked goods keep for different times depending upon where and how they are stored. I'd definitely freeze them and take them out a few at a time in future.
Carol Abnett
Wednesday 25th of July 2018
Hi Barry, These look great, I was wondering if the tablespoon measurements are metric, I noted that you can change to metric, which I love as that is what we use here in Australia but was unsure about the tablespoon. Thanks Carol
Barry C. Parsons
Thursday 23rd of August 2018
A tablespoon for our purposes is 15 ml, a teaspoon is 5 ml. AFAIK that's a universal measurement...although I did have a set of measuring spoons that included a 20 ml tablespoon which I though was odd. I'd never encountered that before.