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 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!
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
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
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I just found your blog, thanks to someone pinning these awesome muffins on Pinterest. Wow!! What a place to visit. I will be back!!!
Nice! Ask and you shall receive, hmm? Thanks!!
Great site! I’ll be back too…from the Pacific Northwest.
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!!!!
Wow! You’re my kind of baker, Roz! I think I need to try your version. Thanks for sharing.
This is precisely the kind of breakfast muffin I’ve been looking for! Thanks Barry 🙂
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.
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.
Both sound terrific. Thanks for adding that for our gluten free readers.
Anyone know the calorie count on these?
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
If you make 20 muffins out of this recipe, they are 105 calories if the recipe is followed exactly.
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.
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!
So glad you liked them!
1 1/2 cups of oats or oatmeal??
Rolled oats, I’ve edited the recipe to clarify.
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?
It is sold as 60% whole wheat but if you have 100% whole wheat you can mix it with 40% white flour.
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!
I bet they are great with the coconut oil.
has anyone tried freezing/defrosting them? Thank you!
Yes. They warm well from frozen wrapped in aluminum foil in a 300 degree oven.
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!
Sounds like great additions. I sometimes use online calorie calculators but never put this recipe through one.
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.
I made these today and they came out wonderful and taste very very good. I love them…
What is the quantity of flour?
Fixed now. 1 cup.
How much flour? I’m looking forward to trying these!
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.
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?
What kind of apple do you recommend? Would Granny Smith apples be too bitter?
Any you like really. I use Granny Smiths all the time in these.
how much fiber is in one muffin?
I have no way of knowing that, I’m afraid.
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.
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.
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!
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
Can I substitute almond milk for reg. Milk?
That should be fine.
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!
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.
These sound amazing. Have you ever added shredded carrot to these? If so how much would you recommend?
Wouldn’t hurt to try. 3/4 cup?
Do you think I could swap the sugar for splenda? Would it be an even swap or has anyone tried this?
I don’t use artificial ingredients, Sorry.
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.
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!
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
Is there a good substitute for banana? I can’t use them but they seem to appear in recipes that otherwise sound fabulous.
How about crushed pineapple, or pumpkin puree?
I’m trying to follow an anti inflammatory diet and so I’m not using cane sugar. Do you know what a good substitute would be and the measurement? Maybe honey, or maple syrup?
I’d try either of those.
I made these and doubled the recipe! I threw in flax, used green apples and used three bananas. They are so good!
My question: store in the refrigerator?
I only store things like that in the fridge if I think they will last for more than a couple of days.
I want to replace the sugar with honey. Also is that old fashioned or quick oats? Can I use coconut milk instead?
I’ve never made them with substitutions but feel free to share your results.
Do you think you can use an almond or coconut flour instead of whole wheat flour?
Never tried it.
Loved this recipe!
I am back to your website to write down your recipe… I made them once already and the husband loves them!!
I did make a few substitutions for our families dietary needs…
Gluten free flour, olive oil and coconut sugar and they were AMAZINGLY moist and delicious!!
Instead of sugar, I used Splenda. Used applesauce in place of oil , egg substitute instead of eggs and almond milk instead of regular milk. Made six jumbo muffins for less calories and less fat.. Baked them for 30 minutes. Came out great!
Thank you for all your great recipes including this one. Every recipe of yours that I have made has been great.
Thank you
Great breakfast for babies … and adults. Me, my husband, and my 18m baby loved it. Thank you!
These are soooo soooo good, I put the oats in food processor to make it finer, used 2 bananas, a small grated skin less granny apple, 2 tablespoons of unsweetened applesauce, topped some with choc chips to fool kids, others with dried cranberries and some with brow sugar. Definitely making these again!
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
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.
In Australia our tablespoon measurement is 20 ml and teaspoons are 5 ml making 4 teaspoons to a tablespoon, I’m not sure but I think it is the same in the UK and Europe. I have since made these and they were delicious.
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?
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.
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!
combine any flour you like or use all the one type. Amount does not vary.
I was surprised by how good these were! I added more Apple and chopped pecans. They are sweet enough given the little sugar!
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!