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 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!
Great recipe! I omitted the sugar altogether and added some ground flax and freeze dried blueberries. Plenty sweet enough for me. Thanks for sharing!
just wondering for this recipe, can I use quick oats in place of rolled oats. these look so good, and like your idea of brown sugar and blueberries. but will try both if I can use quick oats. otherwise I need to go shopping thank you for your response. great recipes.
For anyone on tge WW weight plan these muffins are 8:points each. Check comments to make a little healthier + less points. Still good the way they are
Hi…I just made this recipe and I love it! They are delicious! I put in a tsp vanilla and reduced the sugar by 1T. Love it, love it, love it, for a healthy muffin! Thanks! :))
Excellent. added chia, flax, physillum husk blueberries and 3 bananas. Sub liquid eggs for eggs. Used 2 T olive oil 1 canola. Could use Greek yogurt instead. I added extra milk due to extra ingredients. Moist! Some added vanilla.
Thank you for this recipe, I had to increase the amount of WW flour by about a 1/2 cup as my batter felt too runny. It may have been the extra juice from the grated apple.
Great recipe! I added chopped walnuts to give it some more texture, but the flavor is awesome.
Hi Barry! Just a heads up that the entire recipe, including nutritional information, is listed TWICE in this post. Oops!
Recipe looks like a keeper.
These are really nice. I did substitute the oil for apple sauce and low fat evaporated milk for the regular milk ( I was out of milk ) and added a streusel topping on half of them (oatmeal, flour, B sugar, butter, cinnamon). Those ones are for the hubby. Delish.
I just made these today. They are delicious! However I don’t recommend using paper cupcake wrappers as these are very moist due to apple and bananas so they are wet on the bottom and stick to the wrapper. I’ll make them again but I’ll just grease the muffin tin well with oil or butter.
Delicious, moist, filling and a great breakfast or mid/day snack. The only adjustment I made to your recipe was using greek yogurt in place of the oil which another baker suggested in your comments.