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Banana Oatmeal Muffins

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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.

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Packed with sweet bananas, chewy oats and creamy yogurt, these naturally gluten free banana oatmeal muffins are made without any oil or butter. My secret? Musselman’s apple butter!

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 moments notice.

Want more healthy cooking tips for the new year? Join the Healthy New Year 6-Week Challenge which kicked off yesterday!

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

These naturally gluten free banana oatmeal muffins are moist and cake-like yet contain no oil or butter.
4 from 11 votes
Print Pin Rate
Course: Baked Goods
Cuisine: American
Keyword: muffins
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12
Calories: 166kcal
Author: Liz DellaCroce

Ingredients

  • 2 large mashed ripe bananas
  • 1 egg
  • 1/2 cup Musselman’s Apple Butter
  • 1/2 cup low fat milk
  • 1/2 cup plain low fat yogurt
  • 1½ cup oat flour **see note
  • 1¼ cups old fashioned oats
  • 1 teaspoon baking soda
  • 2 teaspoon baking powder
  • 1/2 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/4 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.

Notes

To make oat flour, simply pulse 2 cups old fashioned oats in a food processor to create a fine meal. This should only take about 60 seconds!
Nutrition Facts
Banana Oatmeal Muffins
Amount Per Serving
Calories 166 Calories from Fat 44
% Daily Value*
Total Fat 4.9g 8%
Saturated Fat 0.8g 4%
Trans Fat 0g
Polyunsaturated Fat 4.1g
Cholesterol 15mg 5%
Sodium 356mg 15%
Total Carbohydrates 27.5g 9%
Dietary Fiber 2.9g 12%
Sugars 11.5g
Protein 4.4g 9%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @thelemonbowl

Photography by Alejandro Photography // Recipe by The Lemon Bowl

Disclosure: I am honored to be a Brand Ambassador for Musselman’s Apple Butter. Thank you for supporting the brands that make The Lemon Bowl possible. All thoughts are my own.

For more Healthy Breakfast Ideas check out my Pinterest page!
Follow The Lemon Bowl | Liz Della Croce’s board Healthy Breakfast Ideas on Pinterest.

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Comments

  1. 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?

    Reply


  2. 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!

    Reply

  3. 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!

    Reply

  4. 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!

    Reply

  6. 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.

    Reply

  11. 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?

    Reply


  12. 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.

    Reply

    • 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!

      Reply

    • 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.

      Reply

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