Are you ready to indulge in a guilt-free treat that’s both delicious and nutritious? Say hello to our Low Fat Oatmeal Banana Muffins! Bursting with the natural sweetness of ripe bananas and the wholesome goodness of rolled oats, these muffins are the perfect breakfast or snack option for anyone looking to satisfy their sweet tooth without the added calories. With just 30 minutes from prep to plate, you'll be amazed at how easy it is to whip up a batch of these fluffy delights. Trust us, once you try them, you'll want to keep this recipe in your kitchen arsenal forever!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup rolled oats
- 2 ripe bananas, mashed
- 1/2 cup unsweetened applesauce
- 1/4 cup honey or maple syrup
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup almond milk
Instructions
- Preheat your oven to 350°F (175°C). This will ensure that the muffins bake evenly.
- Line a 12-cup muffin tin with paper liners or lightly grease it with cooking spray to prevent the muffins from sticking.
- In a large mixing bowl, combine 1 cup of rolled oats, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1/2 teaspoon of cinnamon, and 1/4 teaspoon of salt. Stir the dry ingredients together until they are well mixed.
- In a separate bowl, mash 2 ripe bananas until smooth. You can use a fork or a potato masher for this. Make sure there are no large chunks remaining.
- Add 1/2 cup of unsweetened applesauce and 1/4 cup of honey (or maple syrup) to the mashed bananas. Mix well until all the wet ingredients are combined.
- Pour in 1/2 cup of almond milk to the wet mixture and stir until everything is well incorporated.
- Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
- Using a spoon or a cookie scoop, evenly distribute the muffin batter into the prepared muffin tin, filling each cup about 2/3 full.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Once baked, remove the muffins from the oven and allow them to cool in the tin for about 5 minutes.
- Carefully transfer the muffins to a wire rack to cool completely. Enjoy your low-fat oatmeal banana muffins warm or at room temperature!
Tips
- Use Ripe Bananas: The riper the bananas, the sweeter your muffins will be! Look for bananas with plenty of brown spots for maximum flavor.
- Don’t Overmix: When combining the wet and dry ingredients, stir gently until just combined. Overmixing can lead to dense muffins.
- Customize Your Muffins: Feel free to add in your favorite mix-ins like walnuts, chocolate chips, or dried fruit for an extra flavor boost.
- Check for Doneness: Ovens can vary, so keep an eye on your muffins during the last few minutes of baking. A toothpick should come out clean when they’re ready.
- Store Properly: To keep your muffins fresh, store them in an airtight container at room temperature for up to 3 days, or freeze them for longer storage.
- Enjoy Warm: These muffins are best enjoyed warm, so consider popping them in the microwave for a few seconds before serving for that fresh-baked taste.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 22g
Protein: 3g
Fat: 2g
Saturated Fat: g
Cholesterol: 0mg
