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. 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
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.
Chef’s Notes
Nutrition
Judy Tanner
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?
Liz DellaCroce
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
April
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!
Liz DellaCroce
What a great idea!!! So glad you enjoyed them!
Kaitie
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!
Liz DellaCroce
I hope you love them!