Banana, Apple and Oatmeal Muffins

I have made many different type of muffins before but this banana, apple and oatmeal muffins are by far one of my ultimate favorite ones. These are healthy, easy and only have 175 calories.

Banana, apple and oatmeal muffins
Wow to these banana, apple and oatmeal muffins. These are just fantastic. They also taste super good and moist. The apples gives them that little something that makes them even better, not to mentioned the mashed bananas. I made a batch this morning and there are only half of them left.

I also baked a couple on these banana muffins on fun molds for my son, you can see on the last picture. He thinks he is eating something special, and healthy, how sweet.

I hope you get to try them soon. They freeze really good and are a great alternative to breakfast on the go.

Enjoy!


Banana, apple and oatmeal muffins

These banana, apple and oatmeal muffins are just to die for…and good for you :-)

Walnut, oatmeal and apple muffins from eatgood4life.com

In this picture you can see the fun molds that I used for my son, which he loves. The muffins baked pretty well on them.

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Banana, Apple and Oatmeal Muffins

Miryam's original recipe

Yield: 16 muffins

Total Time: 20-30 minutes

Ingredients:

2 ripe bananas, mashed
1 organic egg
1/4 cup olive oil
1/3 cup organic milk, any other milk will work
1/3 cup unrefined sugar, or honey or maple syrup
2 medium apples, pealed and chopped into small pieces
1 cup whole wheat pastry flour
1  3/4 cup regular rolled oats
3 teaspoons aluminum free baking powder
1/4 cup walnuts, chopped
1/4 cup flaxseed meal
1/4 cup dried cranberries
2 scoop hemp protein powder, optional
Pinch of cinnamon

Directions:

Preheat oven to 350F degrees. Lined muffin pan with muffin paper cups.

In a mixing bowl combine bananas, with a wire whisk,  milk, oil, sugar and egg. Add dry ingredients, flour, oats, cinnamon and baking powder and whisk until well incorporated. Fold in apples, cranberries and walnuts.

With a large cookie scoop place one scoop full of the mixture evenly into muffin cups. Bake for 20-25 minutes or until tester comes out clean.

Make sure you remove muffins immediately after they are done. Let them cool on a wire rack.

Screen Shot 2014-05-09 at 9.09.12 AM

Nutrition facts calculated based on the recipe giving 16 muffins. 1 muffin = 1 serving

37 comments

  1. Thank you! Looks great! I’ll try them.

  2. I just finished making these muffins and they are delicious! The only change I made was I substituted 1/2 cup of agave syrup instead of sugar.

    At first I was skeptical about how they would turn out because you do not say how many muffins these make and my 12 muffin cups were heaping but they came out great. I can’t wait to try some of your other recipes. Thanks for posting!

  3. These are fantastic breakfast muffins! I had to alter the recipe a bit because I didn’t have some of the ingredients. I used pecans (chopped and toasted them), raisins, and 1/2 c all purpose, 1/2 c of WW (I didn’t have WW pastry flour). These have great flavor and texture… not too sweet but sweet enough from the fruit. However, some of my muffins didn’t rise as high as the others. Could it be because I didn’t use pastry flour?

  4. Victoria,

    It may be possible that the ww flour was the culprit of the no rising of the muffins. Whole wheat pastry flour is a bit less dense so perhaps that was the case. Besides that I don’t see any other causes. Maybe the oven temperature is not well distributed through out? Unless the oven is super old I would see this happening either.

    I really wouldn’t know. I have made these several times and they always come out good. Try with the ww pastry flour next time and see if there is a difference. I hope so :-)

    Thanks for visiting my blog!
    Regards

  5. Another amazing recipe! My sister and husband loved them!! I reduced the sugar to 1/2 cup and thought the amount was perfect. Can’t wait to try another one of your muffin recipes!!

  6. I’ve got muffins on the brain and I’m totally creeping around in your archives. These look amazing. I think I’m going to have to stop and the store on the way home and make some up. I made a savory muffin the other day that packs lots of good for you in there (although I’m sure it’s not exactly short on calories). Thought you might enjoy this one. There’s plenty of green stuff! http://www.leavemetomyprojects.com/savory-breakfast-muffin-recipe/

  7. Just made these. Love them. I did make three simple subs – I used my homemade applesauce in place of the oil, reduced the sugar to 1/2c and made half of that brown sugar (because I like the flavor). They came out with an intense apple flavor – so good!

  8. Simplemindedatheist,

    thanks for letting me know. I am most excited about the apple sauce because I have some and now I know I can use it for this.

    Thanks a bunch for the feedback and for visiting my blog.

  9. I am making these for my daughter’s preschool class. I omitted raisins since not all children like it. I placed a banana chip on each muffin. Earlier in the day I made apple squash onion puréed soup and though a squash based muffin might work too. Instead of oil, I use unsweetened apple sauce. You would t notice the difference in moistness. Will respond how it tastes.

    • Thanks so much for the feedback, I hope they are all you are looking them to be. I did sure enjoyed their taste so let me know what you think.

      Thanks for visiting my blog!

  10. Just wondering if these rise much? How much should I fill the muffin cups?

    Thanks! :)

  11. I’m trying to figure out why a couple of comments state that they reduced the sugar to 1/2 cup, the recipe calls for 1/3 cup, am I reading this wrong? That would be adding more sugar, correct?
    I just made these and they are in the oven as I type, can’t wait to try them, Thanks for sharing your recipes!

    • That was bc I originally used more sugar for the recipe. I think I had it at 3/4 cups originally so I really cut down on the sugar content as I baked these a couple of times :-) I hope you like them!!

  12. Thanks, that makes sense now :)
    I will have to make these again, I forgot to put the baking powder so the texture is off :(
    They still smell wonderful just a little dense. Thanks again

  13. These look great, I’m always looking for a fast on the go breakfast.

  14. I was wondering if you have a suggestion for a gluten free flour sub in this recipe? Per doctor’s orders have to avoid it. Thank you in advance for your suggestion :)

  15. I would use any gluten free flour mix and sub equal amts. 1 cup. Bob’s red mill has one so I am sure that would work!! I hope that helps a little :-)

  16. Do the nutritionals include the protein powder? Thanks in advance.

  17. Hi Miryam! Can’t wait to try this recipe! Unfortunately, I don’t have any flax seed meal.  Can I replace the 1/4 with an egg (or more)? 

  18. I just made these and they did not rise at all. They are very wet and raw. I did use the ww pastry flour. Cut sugar to 1/4 a cup and added 1/4 cup blueberries instead of cranberries. Made small muffins and baked for 30 mins. – Mushy and undercooked.

    • No way, these are pretty much full proof…did you forget the baking powder? If not, could your baking powder be expired or something. I truly don’t know what could have gone wrong. So sorry! 

    • I had the same experience as Deb above however I made no substitutions and followed the recipe exactly even using the flax seed meal as I was making them for my granddaughter to take back with her to her summer job out of town. She is very careful about keeping a healthy diet so I thought these would be ideal. They didn’t rise at all even with the 3 t. of Baking Powder which is not out of date. I put them back in the oven for another 5 minutes plus 2 more mins. I’m sure they will be tasty but to use as a breakfast to go muffin she will have to use two as they are rather small. I had tested my oven for temperature and it is accurate so I don’t know what the problem might be.

  19. I just let my muffins cool and I have to say even though I substituted the ww pastry flour for all- purpose they came out really good. Next time I’ll make sure I mash and whisk my banana’s better which will firm them up a bit but otherwise they came out perfect. I also added some of Bob’s Red Mill Muesli to my oats for a little more texture and substituted pecans for the walnuts. This will make a great breakfast on the go. Thanks for sharing!

  20. Miryam,

    Just made these and unfortunately encountered the same problem as some commenters.  They came out slightly dense and did not rise at all.  I used 3/4c all purpose and 1/4 ww flour since I didn’t have ww pastry.  Also subbed the oil with applesauce.  I used everything from the recipe except flaxseed so I’m quite baffled.  Any suggestions?

    • Regular whole wheat flour is far more dense than WWPF that is probably why they didn’t turn out good. In addition, you also need the fat in this recipe for structure and moisture content. When making substitutions I suggest you half the recipe, I hope they are at least edible!!

  21. Hi! These look fantastic! I’m getting hungry just looking at them. On your instagram you posted the chocolate version of these muffins, how did you make the substitution? Did you use cocoa powder or melted chocolate and how much? thank you, looking forward to more great recipes :)

    • Hi Tina, I used 1/2 cup os cocoa powder and 3/4 cup of whole wheat pastry flour. Then I omitted the apples, flax, walnuts, cranberries and protein powder. For the topping some extra nuts and chocolate chunks. I hope this helps!

  22. Did not have walnuts or flaxseed meal substituted  coconut and almond flour. Turned out very nice. My husband and I will enjoy for evening snack this week. Thank you

  23. Is that a typo that there should be 1 3/4 cups rolled oats? Just seems like a lot. This recipe does look fantastic though! Yummy!

  24. Thank you so much!

  25. Don’t have ww pastry flour… What’s a good sub?

  26. Don’t have ww pastry flour… What’s a good substitute?

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