This recipe was adapted from Cookie & Kate’s Healthy Banana Muffins recipe. While her muffins are “naturally sweetened” with maple syrup, I opted to forego the sweetener altogether and loved the results! Adding a fourth ripe banana provided just enough sweetness for these low sugar banana oat muffins, and a dollop of peanut butter on top made them ultra-filling! My daughter and I enjoyed these for breakfast all week long!
Low Sugar Banana Oatmeal Muffins
2016-09-15 08:11:04
Serves 12
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Ingredients
- ⅓ Cup Coconut Oil, melted
- 2 Eggs, preferably at room temperature
- 4 Ripe Bananas, mashed
- ¼ Cup Unsweetened Almond Milk
- 1 Tsp Baking Soda
- 1 Tsp Vanilla Extract
- ½ Tsp Salt
- ½ Tsp Cinnamon, plus more for sprinkling on top
- 1¾ Cups Whole Wheat Flour
- ⅓ Cup Old-fashioned Oats, plus more for sprinkling on top
Instructions
- Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius). Line your muffin pan with cupcake liners or grease thoroughly.
- In a large bowl, beat the coconut oil and eggs together with a whisk. Mix in the mashed bananas and milk, followed by the baking soda, vanilla extract, salt and cinnamon.
- Add the flour and oats to the bowl and mix with a large spoon, just until combined. If you’d like to add any additional mix-ins, like nuts, chocolate or dried fruit, fold them in now.
- Divide the batter evenly between the 12 muffin cups, filling each cup about two-thirds full. Sprinkle the tops of the muffins with a small amount of oats (about 1 tablespoon), followed by a touch of cinnamon (about 1/2 teaspoon). Bake muffins for 23 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.
- Place the muffin tin on a cooling rack to cool.
Nutrition Facts per Muffin
- 187 Calories - 26g Carbohydrate - 6g Sugar - 8g Fat - 4g Fiber - 4g Protein
- THIS RECIPE IS NUT FREE & MILK FREE
Adapted from Cookie & Kate
Adapted from Cookie & Kate
Family Style Nutrition https://www.familystylenutrition.com/
