This healthy, whole grain and gluten free banana oatmeal muffin recipe is moist and cake-like yet contains no oil or butter.
My boys call muffins “cakes” because they think they are cupcakes and it makes me giggle every time. To keep them happy, I like to keep a batch of freshly baked muffins in the house as much as possible.
Packed with sweet bananas, chewy oats, and creamy yogurt, these naturally gluten-free banana oatmeal muffins are made without any oil or butter.
How do you keep muffins moist?
Oat Flour: By processing oats into a fine meal or flour, you avoid the need to use all purpose bleached flour. The result? Extra fiber and whole grains are added into your diet.
Natural Apple Sauce: To avoid using too much fat, I use a mixture of natural apple sauce and heart-healthy canola oil to moisten the muffins.
Plain Yogurt: Similar to the apple sauce, plain yogurt is a fabulous way to add tang and moisture for a fraction of the calories as oil. (Canola oil has 120 calories per tablespoon, plain yogurt has 120 calories per cup!) Added bonus? Extra calcium and protein.
Made with sweet apples and absolutely zero corn syrup, apple butter is one of my favorite ways to bake healthier all year round. And, since these muffins are so moist and cake-like, they freeze really well so be sure to double the batch for easy snacking at a moment’s notice.
In the meantime, I’d love to hear your best healthy baking swap outs – I am always looking for new ideas. Happy Baking!!
Banana Oatmeal Muffins
Ingredients
- 2 large mashed ripe bananas
- 1 egg
- ½ cup Apple Butter or Apple Sauce
- ½ cup low fat milk
- ½ cup plain low fat yogurt
- 1½ cup oat flour (**see note)
- 1¼ cups old fashioned oats
- 1 teaspoon baking soda
- 2 teaspoon baking powder
- ½ teaspoon nutmeg
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ¼ cup brown sugar (packed)
- ½ cup chopped walnuts (divided)
Instructions
- Pre-heat oven to 400 degrees and spray a muffin pan with cooking spray or line with baking cups.
- In a large bowl, mix together wet ingredients: mashed bananas through yogurt; set aside.
- In a medium bowl, whisk oat flour (see note below), oats, brown sugar, baking soda, baking powder, cinnamon, nutmeg and salt.
- Slowly combine the dry mixture with the wet mixture and stir until incorporated. Add in ¼ cup of the walnuts and stir again.
- Divide batter evenly into muffin tins and sprinkle each with teaspoon or so of remaining chopped walnuts. Bake for 18-20 minutes or until toothpick comes out clean.
- Let cool in pan for two minutes then remove to cool completely on a cooling rack.
I subbed the yogurt for non-dairy buttermilk (full fat coconut milk + ACV). Yuum!
hi! These sound really good but my father in law (who is gluten free) said oatmeal is not gluten free? I find that hard to believe but the canister doesn’t say gluten free. Do I need to buy special oatmeal?
Hi Judy – I use Bob’s Red Mill Gluten Free Oats because they’re produced in a Gluten Free facility! Here’s a link to my favorite: http://amzn.to/2qsJ6Mh
Wonderful muffins. I used a finely grated apple instead of applebutter and put walnuts on top of muffins, not in batter. These are feel-good food!
What a great idea!!! So glad you enjoyed them!
these are on the menu to make this afternoon! I love a quick and healthy breakfast! These paired with some fresh fruit and yogurt will do well with myself and the kids!
I hope you love them!
Do you have any substitution ideas for the yogurt in the recipe? I have IBS and dairy is one of the things that absolutely disagrees with my digestive system. Love your recipes by the way, thanks for making such deliciously healthy eats!
Canola oil or coconut oil would work or maybe apple sauce? Or perhaps half oil half sauce? Thank you so much!
Hi Cathleen – I apologize for the confusion. The changes to the formula with no high fructose corn syrup was made in early September 2015 but it can take 3-4 months for all stores to clear their shelves of the old product and replace with the new bottles.
I can’t believe these are made with no oil or butter! I wish we could get apple butter in the UK!
Oh man I wish I could ship you some!!
You can make your own. Check on line for recipes, then you will always have it.
I had fun baking and eating one for breakfast yesterday. Absolute perfection! I didn’t even need the brown sugar—the apple butter and banana supplied just the right amount of sweetness.
I am so glad you enjoyed making (and eating!) these!! Let me know if you try any other recipes!
My boys used to call muffins cakes too! I love that! These look incredible, I would definitely make a double batch and keep the extra one in the freezer.
Awww!! Aren’t boys just the cutest?? Thank you friend!
I love spreading apple butter on warm bread but haven’t yet baked with it. What a great sub for the healthy kids!
Mmm… did someone say warm baked bread? ;-)
I just recently used apple butter in place of apple sauce in a baking recipe and LOVED the added flavor and depth from it. I’d happily eat the whole batch of these “cakes” :)
I’ve been doing the same!! I love applesauce too but I really like the spicier notes from the apple butter. Come over and eat cakes with us!! :)
I think we need to have a muffin party! And in exchange, I’ll bring you tater tots;)
Umm did someone say tots??
I was going to make banana muffins in the morning and would love to try these but do not have the apple butter. Do you have any subs for it? I’m guessing apple sauce would be too much liquid?
Apple sauce would work for sure!!!!
I just made these. I got 19 muffins. They rose to the top of the pan too. I didn’t have enough apple butter so I used sweet potato butter to finish it out. I put a few mini chocolate chips and uns. coconut on top of a few. My husband loves them We ate them very warm and they were relate like. I wonder if it was because they were so warm. They rose good but the ones with choc. sunk a little. They were very easy to make.
Yesterday is the first time I have received anything from your blog in months.
Hi Charlotte – I’m so glad you made these and enjoyed them! I’m also happy to hear they were easy to make! One note: whenever modify a baked goods recipe you should expect to see a different yield. I know you added in several ingredients which is fine but it doesn’t surprise me that they turned out differently since you changed the recipe. Hopefully they were still delicious!
We are always on the lookout for new, healthy muffin recipes. My kids would love having these for breakfast! Great recipe. Thank you for sharing.
My boys devoured these Katie! We will be making them again soon!
I love that your boys call muffins cakes! And how great for you when they think they’re getting a treat but really they’re eating healthy :) These muffins looks delightful, Liz!
haha isn’t it funny that they call them cakes? I thought it was too cute too.