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Oatmeal Apple Banana Low Fat Muffins

By 76 Comments

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

Like this Oatmeal Apple Banana Low fat Muffins  recipe?

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Oatmeal Apple Banana Low Fat Muffins - high in fiber too!.jpg

Oatmeal Apple Banana Low Fat Muffins

You might also like our recipe for Banana Date Spice Muffins

Banana Date Spice Muffins photo with title text for Pinterest

 

Oatmeal Apple Banana Low Fat Muffins
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 215 Total Fat 7g Saturated Fat 1g Trans Fat 0g Unsaturated Fat 5g Cholesterol 32mg Sodium 239mg Carbohydrates 35g Fiber 3g Sugar 9g Protein 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.
© Barry C. Parsons
Cuisine: North American / Category: Breakfast and Brunch

Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.

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Comments

  4. 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!!!!

    Reply

  7. 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.

    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.

      Reply

  9. 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!

    Reply

  12. 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!

    Reply


  14. 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!

    Reply

  15. 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.

    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.

      Reply

  19. 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?

    Reply


  22. 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.

    Reply


  23. 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.

    Reply


  24. 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!

    Reply


  25. 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

    Reply

  27. 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!

    Reply


  28. 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.

    Reply


  31. 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.

    Reply


  32. 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!

    Reply

  33. 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

    Reply

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

    Reply

  35. 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?

    Reply


  36. 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?

    Reply


  37. I want to replace the sugar with honey. Also is that old fashioned or quick oats? Can I use coconut milk instead?

    Reply


  40. 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!!

    Reply


  41. 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!

    Reply

  42. Thank you for all your great recipes including this one. Every recipe of yours that I have made has been great.
    Thank you

    Reply

  44. 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!

    Reply

  45. 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

    Reply

    • 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.

      Reply

      • 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.

        Reply


  46. 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?

    Reply

    • 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.

      Reply


  47. 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!

    Reply


  48. I was surprised by how good these were! I added more Apple and chopped pecans. They are sweet enough given the little sugar!

    Reply


  49. 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!

    Reply

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