These healthy banana oat muffins are a delicious way to enjoy a naturally sweet, wholesome snack without any added sugar or butter. The ripe bananas provide natural sweetness, while oats and applesauce create a moist texture that’s perfect for breakfast or as a snack. They’re simple to make and ideal for anyone looking for a guilt-free treat. Plus, you can customize them with sugar-free dark chocolate chips or crunchy walnuts for an extra touch of indulgence.
Ingredients
- 2 cups rolled oats
- 2 ripe bananas, mashed
- 2 large eggs
- ¼ cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ cup almond milk (or any plant-based milk)
- Optional: ¼ cup chopped walnuts or dark chocolate chips (sugar-free)
Step-by-Step Instructions
1. Preheat the Oven
Set your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease each muffin cup with a non-stick spray. This ensures that the muffins won’t stick when you’re ready to serve them.
2. Prepare the Wet Ingredients
Mash the Bananas
In a large mixing bowl, mash the ripe bananas until smooth. The natural sugars in the bananas will add a subtle sweetness to the muffins, making this recipe perfect for those avoiding refined sugars.
Add the Wet Ingredients
To the mashed bananas, add the eggs, unsweetened applesauce, vanilla extract, and almond milk. Mix everything together until well combined. The applesauce helps keep the muffins moist and tender without the need for butter or oil.
3. Prepare the Dry Ingredients
Mix the Dry Ingredients
In a separate bowl, combine the rolled oats, baking powder, baking soda, and cinnamon. The oats serve as the base for these muffins, providing fiber and a hearty texture. The cinnamon adds a warm, comforting flavor that pairs perfectly with the bananas.
4. Combine the Wet and Dry Ingredients
Slowly add the dry ingredients into the wet mixture, stirring until everything is evenly combined. The batter will be slightly thick due to the oats absorbing some of the liquid.
5. Optional Add-Ins
If you’d like, fold in ¼ cup of chopped walnuts for some crunch or sugar-free dark chocolate chips for a touch of richness. Both options add texture and flavor without compromising the healthy aspect of these muffins.
6. Spoon the Batter into the Muffin Tin
Scoop the batter into the prepared muffin tin, filling each cup about ¾ full. This ensures the muffins have enough room to rise while baking.
7. Bake
Place the muffin tin in the preheated oven and bake for 15-20 minutes. The muffins are ready when a toothpick inserted into the center comes out clean, or with only a few moist crumbs attached. The tops should be golden brown and slightly firm to the touch.
8. Cool and Serve
Once the muffins are baked, remove them from the oven and let them cool in the tin for a few minutes. Then transfer them to a wire rack to cool completely. These muffins are best enjoyed warm, but they can also be stored in an airtight container for up to 3 days or frozen for later.
Nutrition Information (per muffin, without optional add-ins)
- Servings: 12 muffins
- Calories: 95 kcal
- Carbohydrates: 16 g
- Protein: 3 g
- Fat: 2.5 g
- Saturated Fat: 0.5 g
- Cholesterol: 35 mg
- Sodium: 105 mg
- Fiber: 2 g
- Sugars: 5 g (naturally occurring from bananas)
These sugar- and butter-free banana oat muffins are a great way to start your day or enjoy as a snack anytime. Packed with wholesome ingredients like oats and bananas, they are naturally sweetened and full of fiber, making them a nutritious option that doesn’t compromise on taste!
