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low sugar banana oat muffins 1

Low-Sugar Banana Oat Muffins

These low sugar banana oat muffins transform your morning routine with wholesome ingredients while satisfying your sweet tooth naturally. Perfect for busy mornings or as a nutritious snack, these muffins harness the natural sweetness of ripe bananas while keeping added sugars to a minimum.
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Course: Breakfast, Snack
Cuisine: American
Keyword: Low Sugar, Banana Muffins, Oat Muffins, Healthy Breakfast, Banana Oat Muffins
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 12 muffins
Calories: 175kcal

Equipment

  • Muffin Tin
  • Mixing bowls
  • Wire Rack

Ingredients

Wet Ingredients

  • 3 very ripe bananas the browner the skin, the sweeter the banana
  • 2 large eggs or flax eggs for vegan version
  • 1/3 cup plain Greek yogurt unsweetened plant-based yogurt works too
  • 1/4 cup honey or maple syrup reduce to 2 tablespoons for ultra-low sugar option
  • 1/4 cup melted coconut oil or unsweetened applesauce for oil-free version
  • 1 tsp vanilla extract

Dry Ingredients

  • 2 cups rolled oats not instant
  • 1/2 cup whole wheat flour substitute with oat flour for gluten-free option
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/4 tsp salt

Optional Mix-ins

  • 1/3 cup chopped walnuts optional
  • 1/4 cup dark chocolate chips 70% or higher, optional

Instructions

  • Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease with coconut oil.
  • Mash the bananas in a large bowl until smooth but still slightly chunky.
  • In the bowl with mashed bananas, add yogurt, eggs, honey or maple syrup, melted coconut oil, and vanilla extract. Whisk until well combined.
  • In a separate bowl, combine oats, flour, baking soda, baking powder, cinnamon, and salt.
  • Gently fold the dry ingredients into the wet mixture until just combined.
  • If using, fold in walnuts and/or dark chocolate chips.
  • Fill each muffin cup about 3/4 full (approximately 1/4 cup of batter per muffin).
  • Bake for 22-25 minutes or until a toothpick inserted in the center comes out clean.
  • Allow to cool in the pan for 5 minutes before transferring to a wire rack.

Notes

For the lightest texture, don't overmix the batter - stop when you no longer see dry flour.
Using very ripe bananas with brown spots will provide maximum natural sweetness.
For meal prep, these muffins can be frozen for up to 3 months. Wrap individually and reheat in the microwave for 15 seconds.

Nutrition

Calories: 175kcal | Carbohydrates: 25g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Sodium: 160mg | Fiber: 3g | Sugar: 8g
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