These low-sugar banana oat muffins are naturally sweetened with ripe bananas and a hint of honey or maple syrup, offering a healthier choice for those cutting back on sugar. The oats add fiber and texture, while you can use either whole wheat or all-purpose flour as the base. I love making these for breakfast or as snacks, especially when I’m craving something lightly sweet yet satisfying.
Why you will love low-sugar banana oats muffins
While there are many reasons why you will love these low-sugar banana oats muffins, these five stand out:
- No need for added sugar. Ripe bananas add natural sweetness, meaning you get great flavor without relying on excessive sugar. A touch of honey or maple syrup enhances the taste without overpowering it, this is optional though.
- They are healthy. Oats bring fiber, keeping you full longer, while bananas provide potassium and essential vitamins. It’s a snack that nourishes your body while satisfying cravings.
- You can tweak the recipe by adding nuts, seeds, or spices like cinnamon for extra flavor. Plus, they’re quick to prepare, making them a go-to homemade treat.
- Enjoying something delicious without worrying about excess sugar? That’s a win! These muffins let you treat yourself while staying mindful of your health.
- Whether it’s breakfast, a midday snack, or a post-workout bite, these muffins are versatile and fit into any routine without the sugar crash.
Similar muffin recipes to love
- Easy banana oats chocolate chips muffins
- Buckwheat banana chocolate chips muffins
- Gluten-Free Banana Oatmeal Muffins with Berries
How to make low-sugar banana oats muffins
Making low-sugar banana oat muffins is simple, wholesome, and perfect for a nutritious snack or breakfast. These muffins are naturally sweetened using ripe bananas with just a touch of honey or maple syrup, which is optional. Oats add fiber and texture while a choice of whole wheat or all-purpose flour provides structure. With minimal ingredients and easy steps, you’ll have soft and delicious muffins that are both satisfying and guilt-free. Let’s look at an overview of the ingredients that you need and the role they play in making these muffins. Find full and printable recipe with measurements in the recipe card below
Ingredients
- Wholewheat flour or all-purpose flour – This is the base for the muffins. It adds structure and binds the other ingredients together. Wholewheat flour adds fiber and makes the muffins denser than if baked using all-purpose flour.
- Rolled oats – Adds texture and boosts fiber content of the muffins.
- Honey – This is a natural sweetener that also adds moisture to the muffins.
- Baking powder and baking soda – Helps in rising of the muffins. Baking soda will react with the acidity in the other ingredients to create lighter muffins.
- Salt – Helps to balance the sweetness in the muffins
- Egg – Binds the ingredients together. It also helps the muffins to rise.
- Milk – Contributes to the tenderness of the muffins.
- Vegetable oil – Adds moisture and makes the muffins tender.
- Vanilla extract – Gives the muffins a rich flavor.
- Ripe bananas, mashed – Adds natural sweetness and moisture. Make sure the banana are ripened completely.
Instructions
- Preheat the oven to 400°F. Line a 12-cup muffin tin with paper liners.
- In a mixing bowl, combine flour, oats, baking powder, baking soda, and salt; mix well and set aside.
- Beat egg lightly in another bowl. Whisk in mashed bananas, oil, milk and honey. Whisk until well combined and smooth.
- Add the flour mixture into the egg mixture and stir until just combined.
- Spoon batter into the prepared muffin cups, filling each cup to full.
- Bake in the preheated oven until tops spring back when lightly pressed or until a toothpick inserted in the middle comes out dry. Baking will take about 18 to 20 minutes.
- Remove from oven and let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Recipe Cards
Low-sugar banana oats muffins
These banana oat muffins are naturally sweetened with ripe bananas and a hint of honey or maple syrup, offering a healthier choice for those cutting back on sugar. The oats add fiber and texture, while you can use either whole wheat or all-purpose flour as the base.
Print
Pin
RateServings: 12 muffins
Calories: 221.1kcal
Equipment
- 1 Oven
Ingredients
- 1½ cups Wholewheat flour or all-purpose flour
- 1 cup rolled oats
- ½ cup honey
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- ¾ cup milk
- ⅓ cup vegetable oil
- ½ tsp vanilla extract
- 1 cup ripe bananas mashed
Instructions
- Preheat the oven to 400°F. Line a 12-cup muffin tin with paper liners.
- In a mixing bowl, sift flour, baking powder, baking soda, and salt; mix well.
- Add the oats and mix well until combines. Set aside.
- Beat the egg lightly in another bowl. Whisk in mashed bananas, oil, milk and honey. Whisk until well combined and smooth.
- Add the flour mixture into the egg mixture.
- Stir until just combined.
- Spoon batter into the prepared muffin cups, filling each cup to full.
- Bake in the preheated oven until tops spring back when lightly pressed or until a toothpick inserted in the middle comes out dry. Baking will take about 18 to 20 minutes.
- Remove from oven and let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely. Serve with tea for breakfast.
Video
Notes
Use very ripe bananas with plenty of brown spots for the best flavor and sweetness. You can also add a handful of raisins or nuts to boost the flavor and nutritional content.
Nutrition
Calories: 221.1kcal | Carbohydrates: 36.1g | Protein: 3.9g | Fat: 7.9g | Saturated Fat: 1.36g | Polyunsaturated Fat: 3.07g | Monounsaturated Fat: 3.01g | Cholesterol: 1.84mg | Sodium: 252.6mg | Potassium: 185.58mg | Fiber: 3.8g | Sugar: 14.1g | Vitamin A: 7.72IU | Vitamin C: 1.16mg | Calcium: 77.5mg | Iron: 1.34mg
Tried this recipe? Leave a star rating and comment below to let us know how it was!Mention @justcookwithjudy or tag #justcookwithjudy!
