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.

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Prep Time: 10

Cook Time: 20

Cooling time: 10

Total Time: 40

Servings: 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

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