Banana Oatmeal Muffins(Lo-Cal)
Healthy banana oatmeal muffins with a moist texture and hint of cinnamon, perfect for a nutritious breakfast or snack that appeals to all ages.
Ingredients
Instructions
- Preheat oven to 425°F (220°C).
- In a large mixing bowl, stir together oats and milk, then let stand for 15 minutes.
- In a separate bowl, whisk together flour, sugar, baking powder, salt, and cinnamon.
- Add the beaten egg, canola oil, and mashed bananas to the oat mixture; stir until combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Spray a muffin tin with cooking spray and divide the batter evenly among the cups.
- Bake for 15 minutes or until a toothpick inserted into the center comes out clean.
- Allow muffins to cool slightly before serving.
Tips & Substitutions
For added flavor, consider mixing in a handful of chopped nuts or chocolate chips. If you need a sugar substitute, try using honey or maple syrup in equal amounts. To make these muffins even more nutritious, you can replace half of the all-purpose flour with whole wheat flour. Just ensure to adjust the liquid slightly if you do.
Serving Suggestions
These Banana Oatmeal Muffins are delicious on their own but can also be served with a dollop of Greek yogurt or a drizzle of honey for added creaminess. They pair beautifully with coffee or tea, making them a great choice for a breakfast or snack. For a heartier meal, serve alongside a side of fresh fruit or a smoothie.
Storage & Reheating
Store any leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a freezer-safe bag for up to 3 months. To reheat, simply microwave a muffin for about 15-20 seconds or until warm, making them perfect for a quick breakfast.
Nutrition & Diet Analysis (per serving)
Each serving of Banana Oatmeal Muffins(Lo-Cal) contains roughly 227 calories, with 4g protein, 39g carbohydrates, and 7g fat. It is a good source of calcium (16% of the Daily Value), iron (11% of the Daily Value), and vitamin C (11% of the Daily Value). Note that it is relatively high in sodium, at 461mg per serving (20% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use quick oats instead of rolled oats?
Yes, you can use quick oats, but the texture of the muffins may be slightly different. Rolled oats provide more chewiness, while quick oats will yield a softer muffin. If you prefer a more tender crumb, using quick oats is perfectly fine.
What can I substitute for canola oil?
You can substitute canola oil with melted coconut oil, vegetable oil, or even applesauce for a lower-fat option. Each alternative will impart a slightly different flavor, so choose based on your preference. Just ensure that any substitute is used in the same quantity as the canola oil in the recipe.
How can I make these muffins gluten-free?
To make gluten-free Banana Oatmeal Muffins, simply replace the all-purpose flour with a gluten-free all-purpose flour blend. Be sure to check that the oats are certified gluten-free as well. This will yield muffins that are still moist and delicious while accommodating gluten-free diets.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).