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Low Fat Oatmeal-Banana Muffins

Low Fat Oatmeal-Banana Muffins

Moist and delicious and less than 2.5-grams of fat per serving! Packed with oatmeal, wheat bran and whole wheat flour, these muffins can jump start anyone's day! Recipe by Laura Bashar of Family Spice

Ingredients:

Instructions:

  1. Preheat oven to 350ºF.
  2. Apply non-stick spray or line with paper lines a 12-cup muffin pan.
  3. In a large bowl whisk together:
    • 1 cup old-fashion oatmeal
    • 1/2 cup all-purpose flour
    • 1/2 cup whole wheat flour
    • 1/2 cup wheat bran
    • 1/3 cup agave nectar
    • 1/2 tsp salt
    • 1/2 tsp baking soda
    • 1/2 tsp cinnamon
    • 1/2 tsp vanilla extract
    • 1/4 tsp baking powder
  4. In a small bowl mash:
    • 2 cup bananas , over-ripe & mashed*
  5. Mix in with the bananas until combined:
    • 2 tsp vegetable oil
    • 2 eggs, large
  6. Using a scraper, mix the wet ingredients into the dry ingredients until combined.
  7. Divide batter evenly into the prepared muffin pan and bake in the oven for 30 mins., or until a toothpick inserted in the center of the bread comes out clean.
  8. Let the muffins rest in the pan for 5 minutes then remove from pan and place onto a cooling rack to cool.

Low Fat Oatmeal-Banana Muffins  Detail

Prep Time: 10 min
Cook Time: 30 min

Difficulty: Easy
Servings: 12
Serving Size: 1 muffin

Serving Suggestions: Great for breakfast or for an afternoon snack. You can also add 1/2 cup of chopped walnuts or blueberries. If you prefer, this recipe will also yield 1 loaf.

Cooking Tips: * Store over-ripe bananas in the freezer until you are ready to bake with them. Their skins will turn black, but the banana flavor is intensified. You can use them for smoothies, too.