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 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.
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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 teaspoon baking powder
- ½ teaspoon salt
- 1½ teaspoon cinnamon
- ½ teaspoon nutmeg
- 2 eggs
- 4 tablespoon vegetable oil
- 6 tablespoon 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.
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.