Low Sugar Banana Oat Muffins – Katy’s Favorite!
I can’t wait for you to try these. You won’t believe how delicious they are and I’m betting they will become a staple around your house as they have mine.
My husband and daughter have gone bananas…
It all began when we got a new grocery store near us and Ricky and Katy decided to check it out. Normally, I’m the one shopping for groceries so they don’t pay a whole lot of attention to what things cost, what is available, etc. – because I’m already familiar with it and naturally keep up with the changes. But with a dedicated trip on their own to meander around the aisles they came home with some interesting new things to try – and a renewed appreciation for old standards. Namely, bananas. Once the two of them realized how cheap bananas are they suddenly became devotees in a big way. For over a month now we’ve been buying a bunch of bananas every other day.
The trick is that everyone likes their bananas how they like their bananas and Ricky and Katy like theirs just a hair past green. They see any sign of browning as a bad thing. I was raised to see the browner ones as the sweeter ones. With their mindset we end up buying bananas every other day. Heaven forbid banana should ripen! lol
But you know me, I can’t bear to throw away a perfectly good banana and I certainly can’t keep up with the two of them and their prolific banana eating. Thankfully, they haven’t let many get past their preferred stage but when they do I’ve been making Mama’s banana bread and Homemade Banana Pudding. Come to think of it, I can now look back and see that I’ve been set up. You see, as much as they like bananas, they both REALLY love banana bread and banana pudding. Well played, family, well played.
Katy wanted a lower sugar option for her beloved Banana Bread
Either way, Katy wanted a lower sugar option for Banana Bread, something she could have for breakfast that didn’t venture quite so far into the sweet department and so I started making her these banana muffins. I get 11 out of the recipe but it depends on the size of your bananas. You may age anywhere from 9-12. When I make a batch of about eleven, and despite not having as much sugar as normal muffins they are still nice and sweet thanks to the natural sweetness of the ripe bananas. The addition of oats keep them good and moist and just gives them the best texture!
With just the three of us here right now, We can each have one (or two) for breakfast and I put the rest in a container in the fridge. About thirty seconds in the microwave and we have another breakfast of hot fresh banana muffins anytime. These would be ideal for a small household for that reason. But if you have a larger crew, just make ’em and watch them all fly away as soon as they come out of the oven – that’s a good thing, too!
These are just delicious. I wouldn’t even bother telling folks they are low sugar as no one would ever guess it.
These come together in no time at all. You’ll need: ripe bananas, sugar, milk of your choice (see recipe card at bottom), oil, egg, vanilla, flour, oats, baking powder, cinnamon, and a wee bit of salt.
Now you can do this by hand or with an electric mixer. I’m picturing it being mixed by hand but I usually use my stand mixer because it’s just so quick and easy. Go with your mood.
In a large bowl, place bananas and sugar. Beat with an electric mixer until somewhat liquified. Beating the banana with the sugar ahead of time is one of my favorite tricks because it really helps get that sweet banana flavor and moistness in every single bite. Add in milk, oil, egg, and vanilla and beat again until combined, about one minute. Add in all dry ingredients at once. Beat again, scraping down sides as needed, until fully incorporated, about 1-2 minutes.
Spray 9-12 cups in a muffin tin with cooking spray or line with paper liners. Divide batter evenly among the cups.
(I usually end up with 11, depending on the size of my bananas).
Bake at 375 for 17-20 minutes, or until toothpick inserted in center comes out clean. Note: They also freeze well so feel free to make a double or triple batch!
And now that I’m done writing this post, I’m going to go make some of these muffins! After that I hope to make a video to show later this week about our RV shopping adventures over the weekend. You can see all of my past weekly videos by clicking here. I hope y’all have a wonderful day and thank you for being here!
Ingredients
- 2 bananas – The riper the better
- 1/3 cup granulated sugar
- 1/2 cup milk any kind, whole, 2%, fat free, etc
- 2 tablespoons vegetable oil
- 1 egg large
- 1 teaspoon vanilla extract
- 2/3 cup all purpose flour
- 1/2 cup rolled oats quick or old fashioned
- 1 3/4 teaspoon baking powder
- 1 teaspoon cinnamon heapiing
- 1/4 teaspoon salt
Instructions
- In a large bowl, place bananas and sugar. Beat with an electric mixer until somewhat liquified. Add in milk, oil, egg, and vanilla and beat again until combined, about one minute. Add in all dry ingredients at once. Beat again, scraping down sides as needed, until fully incorporated, about 1-2 minutes.
- Spray 9-12 cups in a muffin tin with cooking spray or line with paper liners. Divide batter evenly among the cups - https://amzn.to/35ImVt9
- I usually end up with 11 muffins out of this recipe, depending on the size of my bananas.
- Bake at 375 for 17-20 minutes, or until toothpick inserted in center comes out clean. remove from oven and enjoy!
Nutrition
Note: Due to unpredictable variables and ingredient substitution options, I do not offer nutritional information with my recipes. However, there are some great free websites that allow you to input a recipe with your chosen ingredients and calculate this information with the touch of a button. I use myfitnesspal.com for my personal use when I need this info.
Great Minds have purposes, others have wishes.
~Washington Irving
I’d love for your to share some of your favorite quotes in the comments on this post (click here)!
You might also enjoy these muffin recipes:
Any Time Any Kind Oatmeal Muffins
The Best Blueberry Muffins On A Budget
We made the decision to add more healthy dishes into our weekly meals, so I can’t wait to try these muffins. I’ve reduced the sugar in my coffee by half already and plan to cut it completely. It sure helps to find scrumptious recipes like this to learn new habits. Happy new year!
Happy New Year to you Julia!!! I hope you enjoy the muffins!
I am a big eater of oatmeal never have I try this recipe look delicious will do.
I hope you get the chance to try them soon Agnes, I think you will really like them!!!
I have these in the oven right now! This cold rainy weather puts me in a baking mood. They smell delicious!!
Enjoy one for me Stephenee!!!
Could you use almond flour to make these muffins? Thanks! They sound delicious!
I’m sure you could but it may take a little modifying to get the recipe just right. I do love almond flour, though!
Oh My Stars these muffins sound so good! I love, love, love banana anything. Your banana pudding was the first Southern Plate recipe that I ever tried and have made it many times since then. It is so yummy!!!
Just want to add that it is not good for me to come to Southern Plate early in the day because I spend way to much time here and I need to get busy!!
hey Shyanna! Goodness, you made my heart smile today! I’m so blessed to have you visit anytime! I think you’ll really like these muffins. We just love ’em!
These sound delicious and I will be printing this the next trip I make to the library!
Wonderful, Carol! Thank you so much!
I can’t wait to try these muffins, just have to let my bananas get a couple of days older! After all the rich holiday food, these sound so tasty and healthy.
Thanks. Christy!
Amen! During the holidays, when we had family visiting and I was cooking nonstop, my saving grace was a big old salad at lunch each day! These muffins are the perfect balance. Thank you for being here, Debra!