Low Fat Banana Oatmeal Muffins Recipes

OATMEAL APPLE BANANA LOW FAT MUFFINS

Steps:

• 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.

LOW-FAT BANANA OATMEAL CHOCOLATE CHIP MUFFINS

Steps:

• Add sugar to mashed bananas and mix.
• Add beaten egg and mix.
• In a separate bowl mix all dry ingredients.
• Add dry ingredients to the banana mixture and mix well.
• Mix in applesauce.
• Add chocolate chips and Stir.
• Spoon into medium size muffin tin (I use paper muffin cups so they won't stick) and fill 3/4's full.
• Bake for 20-25 minutes at 350.
• Enjoy!

FAT FREE BANANA OATMEAL MUFFINS

Steps:

• Preheat oven to 400 degrees F.
• Combine flour, oats, splenda, baking powder, baking soda, and salt.
• Mash bananas to make about 1 cup.
• Combine mashed bananas, milk, applesauce, egg beaters, and vanilla.
• Stir in wet ingredients into dry just until all ingredients are moistened.
• Fill paper-lined 2-1/2-inch muffin cups almost full.
• Bake in preheated 400 degree F oven 17-19 minutes or until wooden pick inserted in center comes out clean.
• Cool muffins in pan on wire rack 5 minutes and serve warm.

LOW-FAT BANANA MUFFINS

Steps:

• In a large bowl, combine flour, baking powder, baking soda and cinnamon. Combine remaining ingredients; stir into dry ingredients just until moistened. Coat muffin cups with cooking spray or use paper liners; fill cups two-thirds full. Bake at 350° for 20-25 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.

BANANA OATMEAL MUFFINS

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line 12 muffin cups with papers liners.
• Beat sugar and butter with an electric mixer in a large bowl until smooth and creamy. Beat first egg into the butter until completely blended; beat in the vanilla extract with the remaining egg.
• Mix bananas, milk, and allspice together in a separate bowl; stir into the creamed butter mixture. Whisk flour, baking powder, and baking soda together in a separate bowl; slowly stir into banana-butter mixture until batter is just mixed. Fold oats and walnuts into batter. Scoop batter into the muffin cups using a large ice cream scoop.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 35 minutes.

HEALTHY BANANA-OAT MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Place a rack in the lower third of the oven. Spray a mini muffin pan with cooking spray.
• Combine water and flaxseed meal in a bowl and let sit 5 minutes.
• Meanwhile, whisk flour, oats, brown sugar, and salt together in a bowl and set aside.
• Mix thickened flaxseed, bananas, honey, yogurt, egg, applesauce, coconut oil, and vanilla extract together in a bowl. Stir flour mixture into the banana mixture. Fold in chocolate chips and walnuts.
• Use an ice cream scooper to scoop batter into the prepared muffin tin. Sprinkle cinnamon sugar on top.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean but without overbaking, about 18 minutes.
• Let muffins cool in the pan for 5 minutes. Transfer to a wire rack to cool completely. Freeze if desired.

BANANA OAT MUFFINS

Steps:

• In a large bowl, combine the first six ingredients. In a small bowl, beat the egg whites, bananas, brown sugar, milk and oil. Stir into dry ingredients just until moistened. Stir in pecans. , Coat muffin cups with cooking spray; fill two-thirds full with batter. Bake at 400° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.