Love to be in the Kitchen

Heavenly Banana-Nut Oat Muffins

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Heavenly Banana-Nut Oat Muffins are light, tasty muffins full of fiber and protein. The perfect healthy snack!

Heavenly Banana-Nut Oat Muffins

These muffins are pretty much the most amazing healthy muffins ever! This recipe comes from The Skinny Taste cookbook. If you are a fan of Gina’s website, Skinny Taste, you know her recipes don’t disappoint! Skinny yes, full of flavor too? Absolutely! These muffins have only 1 tablespoon of oil and a small amount of sugar, it gets its moisture and sweetness from the ripe and naturally sweet bananas.

This recipe also is a great source of whole grains as the grains are mostly oats and some whole wheat flour. The original recipe called for walnuts but I added pecans instead because I made some of these for my mom and pecans are her favorite.

I also made it again and made some with no nuts for my husband and some with nuts and chocolate chips for me and some with just chocolate chips for the kids. It’s great no matter what you prefer! I actually usually don’t like nuts in my baked goods but it was so good in this recipe.

I am so excited to now have a healthy snack recipe that is good for me AND tastes so good!

I know you will love it too!

One Year Ago: 3-Ingredient Crockpot Taco Chicken

Two Years Ago: Double Dark Chocolate Brownies

Three Years Ago: Tiramisu (w/o Coffee)

Four Years Ago: Muddy Buddies

Enjoy!

Yield: 12-14 muffins

Heavenly Banana-Nut Oat Muffins

Heavenly Banana-Nut Oat Muffins

Ingredients

  • 1 ½ cups quick-cooking oats
  • 1 ¼ cups unsweetened almond milk (I used regular milk)
  • ½ cup dark brown sugar, packed
  • 1 cup mashed ripe bananas
  • 2 large egg whites
  • 2 tablespoons honey
  • 1 tablespoon canola oil
  • 1 teaspoon pure vanilla extract
  • ½ cup white whole wheat flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • optional: 1 tsp cinnamon
  • ¾ cup chopped walnuts or pecans

Instructions

  1. Pour the oats into a large bowl, add the almond milk (or regular milk) and mix well; soak for about 30 minutes.
  2. Meanwhile, line a standard muffin tin with 12 liners and lightly spray the liners with foil. (Don't forget this step or the muffins will stick a little to the liners.) Preheat the oven to 400 degrees F.
  3. Add the brown sugar, mashed bananas, egg whites, honey, oil, and vanilla to the oats and mix well.
  4. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. (Add in cinnamon if using.) Slowly add the flour mixture ingredients to the liquid ingredients and mix with a spatula until just incorporated. Fold in the walnuts or pecans. Pour the batter into the prepared muffin tin.
  5. Bake until a toothpick inserted comes out clean, 24-28 minutes. Let cool before serving.

Notes

You could also substitute the nuts for chocolate chips or your favorite dried fruit.
(This recipe sometimes makes more like 14 muffins, depending on mix-ins added)

© Becky, very slightly adapted from The Skinny Taste Cookbook

Recipe slightly adapted from The Skinny Taste Cookbook by Gina Homolka

 

Comments

  5. These would make the perfect breakfast food – healthy and delicious! Thank you for sharing your recipe at the Talented Tuesday Link Party, I can’t wait to make some!

    Reply

      • I made this and it makes at least 12 very generous muffins. I ended up with 18 regular muffins. The batter is very thin.

        Reply

        • I’ve made this quite a few times and the batter was been pretty thick for me so I’m not sure why yours was so thin? Sorry. It does seem like it would make more like 14 though. I usually just pack it full to make 12 since it doesn’t rise too much.

          Reply

  9. Do you know if you can substitute applesauce for the banana? I make these all the time but my bananas are not ripe enough but I have applesauce on hand.

    Reply

    • Honestly, I’m not sure but it’s worth a try! Let me know how it turns out please! I’m sure bananas that aren’t ripe enough would work.

      Reply

  11. I made these muffins because they are so much more healthy than traditional recipes. But WOW are they the best banana muffins ever! They are incredibly moist and delicious – it’s gotta be magic because there is practically zero oil in the recipe. They freeze really well – just pull out a serving and let it thaw or zap it in the microwave for about 20 seconds – it’s like they were just baked. I used walnuts – great crunch. I also made 18 muffins from one recipe – they were still a good size and – less calories. I will keep these in my freezer routinely!

    Reply

    • I’m so glad you love it! It is like magic with barely any oil huh? I’ll have to try freezing these next time I make it. Thanks for your comment! 🙂

      Reply

    • I don’t have calorie information on my website but you can find many wonderful resources to help you calculate the nutritional information online.

      Reply

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