Moist and delicious and less than 2.5-grams of fat per serving! These Low Fat Oatmeal Banana Muffins can jump start anyone’s day.
In our house, we are counting down to the first day of school. T-minus 9 days ’til school days! And continuing with my breakfast ideas to make the Back-To-School morning rush go easier, I have another great recipe to start your day off right: Low Fat Oatmeal-Banana Muffins, Middle Child requested banana-muffins, and I wanted to try something different, than my usual Whole Wheat Banana Nut Bread or even the Whole Wheat Banana Bread with Blueberries. How do I make this delicious muffin more nutritious?
I already add whole-wheat flour and wheat bran to most of my muffins. This time I looked at adding oatmeal, too. The original recipe came from Weight Watchers, but I modified it considerably to make it even healthier. There’s only one egg, a couple teaspoons of oil, but because I use 3 really ripe, previously frozen bananas, the muffins are super moist. And each muffin has only 3-grams of fat, 140 calories and about 3.5 grams of fiber. I even calculated all the nutrition information on these wonderful muffins.
And my kids love them. I serve the fiber-filled muffins with yogurt and fresh fruits, and they are ready to take on the world – or each other!
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:
- 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
- 2 cup bananas, over-ripe & mashed*
- 2 tsp extra virgin olive oil
- 2 eggs, large
Directions:
- Preheat oven to 350ºF.
- Apply non-stick spray or line with paper lines a 12-cup muffin pan.
- 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
- In a small bowl mash:
- 2 cup bananas , over-ripe & mashed*
- Mix in with the bananas until combined:
- 2 tsp extra virgin olive oil
- 2 eggs, large
- Using a scraper, mix the wet ingredients into the dry ingredients until combined.
- 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.
- Let the muffins rest in the pan for 5 minutes then remove from pan and place onto a cooling rack to cool.
Notes:
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.
Prep Time:
Yield: 12 muffins
Cook Time:
Can look at my blog and see nutritional facts of healthy, low fat food at grocery stores.