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Low Fat Banana Nut Muffins recipe

Low Fat Banana Nut Muffins recipe

  • Recipes
  • Dish type
  • Cake
  • Mini cakes
  • Muffins
  • Fruit muffins
  • Banana muffins

Delicious moist muffins that are great for lunch boxes. Leave out the chocolate chips if you want to make them healthier but sometimes a little chocolate doesn't hurt because these muffins have no oil or butter! You can use oat bran instead of porridge oats if you prefer a finer texture.

344 people made this

IngredientsServes: 12 muffins

  • 1 egg
  • 300g mashed ripe bananas
  • 175g dark brown soft sugar
  • 80g apple sauce
  • 1 teaspoon vanilla extract
  • 125g plain flour
  • 1/2 teaspoon bicarbonate of soda
  • 2 teaspoons baking powder
  • 1 1/4 teaspoons salt
  • 1 teaspoon ground cinnamon
  • 80g instant porridge oats or oat bran
  • 85g dark chocolate chips
  • 60g walnuts, chopped

MethodPrep:10min ›Cook:20min ›Ready in:30min

  1. Preheat oven to 180 C / Gas 4. Lightly grease or line a 12- hole muffin tin with bun cases.
  2. In a large bowl, combine egg, banana, brown sugar, apple sauce and vanilla. In a separate bowl, sift together flour, bicarbonate of soda, baking powder, salt and cinnamon.
  3. Gently stir flour mixture and oats into banana mixture. Fold in chocolate chips and walnuts. Pour batter into prepared muffin tray.
  4. Bake in preheated oven or 15 to 20 minutes, or until light brown. Remove muffins from pan and place on a wire cooling tray for 20 minutes before serving.

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Reviews & ratingsAverage global rating:(414)

Reviews in English (340)

I have just made these and they are great very tastey i did cut the sugar down to 100g and still found them very sweet so next time will half it again .. Thankyou for posting lovely recipe-10 Feb 2013

by Sarah Jo

When I make muffins with oatmeal (or oatmeal and nuts combined) I try to use half the amount, let it sit for five minutes or so after the batter's been mixed so that the oats have a chance to soak up some of the liquid added to the recipe, then see if the batter needs more oatmeal or not. This muffin batter did not--1/2 cup of oatmeal was plenty. I ran the oats through my food processor for a finer texture before using it. I cut the brown sugar back to a half cup, used my own homemade applesauce and only used a pinch of salt. Because I'm out of chocolate chips right now, I used raisins. These turned out very good--moist and chewy with a great deal of flavor from all the different additions in this muffin. We enjoyed these very much. I'm really glad I cut the oatmeal in half, I think if I hadn't, the muffins would have been too dry. I'll make this again.-20 Aug 2011


The Ultimate Healthy Banana Nut Muffins


Even though my mom rarely baked, she occasionally bought a few extra bananas on her weekly grocery trips to leave on the counter to ripen during my early childhood. The following weekend, she pulled out a faded yellowing card with my dad’s special recipe scrawled across the paper for banana muffins that he developed in graduate school.

Although fairly basic, Mom insisted the muffins tasted better than anything store-bought, especially fresh from the oven, split it two, and with a small pat of butter placed on each half that melted down into the muffin’s crooks and crannies. However, I refused to try one for years because I was terrified that there would be chunks of banana in the muffins… And I hated “bits” like fruit and nuts in my food!

Eventually, after much coaxing and explaining that the bananas were fully mashed into a smooth paste, not chopped up into pieces to fold into the batter, Mom finally convinced me to try a muffin. With its sweet and cozy flavors, I was immediately hooked!


Shortly after, Mom started buying us jumbo-sized muffins from the grocery store bakery as a quick and easy breakfast for my brother and me during our road trips to Disneyland, San Diego, or the mountains for camping trips. Whenever I tagged along, I looked at the banana muffins first… But they all contained nuts both inside the muffins and on top!

Instead, I opted for the lemon poppy seed jumbo muffins… Because (a) poppy seeds were too small to count as “bits,” and (b) those only had slivered almonds pressed into their tops, not inside of the muffins, which I could easily pick off and hand over to Dad!


As I became older, “bits” started to grow on me, so earlier this year, I decided to try baking my first batch of banana muffins with nuts. After a few tweaks, I perfected this recipe for the Ultimate Healthy Banana Nut Muffins ! Perfectly sweet with pecans sprinkled throughout, these muffins are as tender as cupcakes. Even better, they contain no butter, refined flour or sugar and only 125 calories!

So… Would you blame me for eating four in one day? Breakfast… Mid-morning snack… Mid-afternoon snack… Dessert… ? Guess it’s already time to make more?


To make these healthy muffins, you’ll start with white whole wheat flour . That sounds like a paradox, doesn’t it? Normally white flour and whole wheat flour are two separate things! However, white whole wheat flour is made by finely grinding a special type of softer white wheat, whereas regular whole wheat flour comes from a heartier variety of red wheat. This gives white whole wheat flour a lighter taste and texture, similar to that of all-purpose flour (and perfect for letting the tender texture of these muffins shine!), but it still has the same health benefits as regular whole wheat flour.

Whereas traditional recipes call for ½ to 1 full cup of oil (yikes!!), this healthier one only requires 1 tablespoon of coconut oil . That’s it! The rest of the muffins’ tender texture comes from Greek yogurt and mashed banana . If you’ve been around my blog for a while, you know how much I love Greek yogurt! It adds the same moisture as extra butter or oil for a fraction of the calories, and it gives your baked treats a protein boost, too.


As for the mashed banana, it actually plays three roles: flavor (I’m sure you already guessed that!), tender texture, and natural sweetness. Try to use the spottiest bananas you can find! Those have more natural sweetness than pure yellow bananas, which means you’ll only need to add a few tablespoons of honey to the batter.

For the nuts, you’ll add finely chopped pecans to the batter. Both pecans and walnuts are traditional in banana nut muffins—and both will work!—but since my mom is allergic to walnuts, I opted for pecans so I could share them with her. You’ll want to chop the pecans to be about the size of miniature chocolate chips to ensure the muffin batter bakes evenly. And don’t forget to save some to press into the tops for a pretty presentation!


Ready to bake your own? ? And when you do, remember to snap a picture and share it on Instagram using #amyshealthybaking and tagging @amyshealthybaking IN the photo itself! (That guarantees I’ll see your picture! ?) I’d love to see your muffins and feature them in my Sunday Spotlight series!


The Skinny on Low-Fat Banana Nut Bread Recipe

Marion describes this low fat banana nut bread as pure and simple banana bread, heavy, moist and dark. And she is so right.

This recipe doesn’t call for any special ingredients usually associated with low fat baking. No egg whites. No applesauce. All the moisture necessary comes from lots of ripe mashed bananas.

The only fat in the recipe comes from the egg yolks and walnuts – two very healthy sources of fat – in my opinion.

WW Low-Fat Banana Bread Batter

I tweaked the recipe slightly. Instead of using 2 cups of all-purpose flour, I used 1 cup all-purpose and 3/4 cup whole wheat pastry flour, which is finer in texture than regular whole wheat. I also swapped out 3/4 cup of sugar for 1/2 cup of light brown sugar and cut the amount of nuts in half.

For the best banana bread make sure your bananas are very very ripe.

I don’t think you’d ever guess that this banana nut bread is low fat. If you like moist and dense banana bread, you’re going to love this one.

Preparing to bake low-fat banana nut bread

I enjoyed a slice spread with peanut butter and topped with banana slices for breakfast this morning. It was one of the best peanut butter and banana sandwiches ever.

WW Homemade Banana Walnut Bread

According to my calculations, each slices has about 154 calories and:

4 *SmartPoints (Green plan)
4 *SmartPoints (Blue plan)
4 *SmartPoints (Purple plan)
4 *PointsPlus (Old plan)

Curious about Weight Watchers new myWW Green , Blue and Purple plans? Watch this short video to learn more:

If you’ve made this Banana Nut Bread, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.


Skinny Banana Oatmeal Muffin & Bread Recipes with Weight Watchers Points

I adore muffins, but they can be sugar and calorie disasters.

My days of indulging in jumbo 400 to 500 calorie muffins are long gone.

Like these healthy blueberry muffin recipes – so I always have one at the ready when I want it.

Oatmeal and bananas are two favorite healthy muffin and quick bread ingredients. And healthy banana muffins and healthy low fat banana bread are classics that I come back to again and again, especially when I have leftover bananas to use up.

Skinny Banana Oatmeal Muffins

Here’s a roundup of banana oatmeal muffin and quick bread recipes from around the Web. I’ve included calorie information and calculated their Weight Watchers PointsPlus Values too. Enjoy!

Skinny Banana Oatmeal Muffin & Bread Recipes with WeightWatchers Points

Banana Peanut Butter Oatmeal Muffins – A winning combination in my book if there ever was one. These make a tasty healthy breakfast option. They’re moist, and light and fluffy on the inside — not heavy like bran muffins, or dense like many banana breads. Each muffin has 216 calories, 7 g fat, 31.1 g carbs, 1.9 g fiber, 6.4 g protein and 6 WW PointsPlus when made with regular peanut butter and low fat buttermilk. found at Baking Bites.

*PointsPlus® and SmartPoints® calculated by Simple Nourished Living Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT Weight Watchers Zero Points fruits and vegetables using the WW Recipe Builder.

Banana Gingerbread Oat Muffins – Check out these wholesome banana and oat muffins made using Betty Crocker® cake and cookie mix, along with four more ingredients that are ready in just 25 minutes. Each muffin has 150 calories, 4 g fat, 27 g carbs, 4 g protein and 4 WW PointsPlus Value. Found at Betty Crocker.

Oatmeal and Bananas in a Muffin – Dunkin Donuts Banana Nut Muffins have 530 calories and 23 grams of fat. Our skinny muffins contain 378 calories and 11 grams of fat and 10 WW PointsPlus. Even your kids will want to start the day off right with one of these good-size nutritious muffins. From Skinny Kitchen.

Quick & Easy Banana-Oat Muffins – So easy, light and moist, it’s hard to believe these contain only 2 tablespoons oil. Makes 9 muffins, each with 152 calories and 4 Weight Watchers PointsPlus. From Health Magazine found at MyRecipes.

Banana Oatmeal Bread – This nutritious bread is easy to mix up and will make the whole house smell wonderful. If you are looking for a tasty and healthy banana bread that even your Grandma would be proud of, this is one Weight Watcher recipe that you must try! With 5 WW Points+ found at Weight Watchers. I tried it this week and really love it. It is denser than your typical banana bread and so much more satisfying. A slice with my scrambled egg at breakfast kept me full for hours!

Weight Watchers Banana Oatmeal Bread – 5 Points+

Blueberry Banana Oat Bread – A delicious homemade quick bread full of good-for-you foods including blueberries, bananas and oats. Each slice has 140 calories and 4 WW PointsPlus Value. Found at Betty Crocker.

Oatmeal Strawberry Banana Muffins – I figured if I came this far trying to bake healthier, I wanted to go one step further and try baking with Agave, instead of sugar. Each muffin has 146 calories and 5 Weight Watchers PointsPlus. From Honey What’s Cooking.

Bethenny Frankel’s Boo Boo Banana Bread – Delicious healthy egg free banana bread made with oat flour (affiliate link) . 1/12th of the loaf contains 167 calories, 4.5 g fat, 31 g carbs, 1.6 g fiber, 1.6 g protein and 5 Weight Watchers PointsPlus. Found at Bethenny Frankel.

And here’s a video of Bethenny showing how she makes her boo boo banana bread…


More Ways to Enjoy Oatmeal for Breakfast:

Slim & Healthy Ways to Cook Oatmeal for Breakfast – including recipes for slow cooker oatmeal, stove top oatmeal and slow cooker steel cooked oats.
Baked Oatmeal Recipes – with Weight Watchers PointsPlus Values gathered from around the Web.

*PointsPlus® for these skinny banana oatmeal muffin and bread recipes calculated by Simple Nourished Living Not endorsed by Weight Watchers International, Inc.

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The Top 10 Most Popular Recipes (PDF) on Simple Nourished Living + Weekly Support Emails with Tips & Easy Healthy Recipes Not Found Anywhere Else!

Thanks! Now check your email to get your free ebook from Simple Nourished Living - The 7 Secrets of Successful Weight Watchers. Be sure to add [email protected] as a safe sender in your email..


Is coconut flour keto friendly?

At first glance, it might seem that coconut flour has too many carbs to be keto-friendly. However, many of the total carbs are fiber, which does not impact blood sugar.

Two tablespoons of coconut flour contains 9 grams total carbohydrate, but 5 grams of that are fiber. Therefore, two tablespoons of coconut flour has only 4 grams net carbohydrates.

I also want to point out here that a little coconut oil goes a long way. It soaks up liquids like a sponge, so less is needed to make baked goods.

Disclaimer: Some of the links on this site are affiliate links which means we make a small commission from any sales to help keep the recipes coming! You do not pay any more. Thank you for your support!


Recipe Summary

  • 1 cup butter, softened
  • 2 cups firmly packed light brown sugar
  • 3 large eggs
  • ¼ cup sour cream
  • 1 teaspoon vanilla extract
  • 3 ¼ cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • ¾ teaspoon baking powder
  • ¾ teaspoon baking soda
  • ¾ teaspoon table salt
  • ¼ teaspoon ground nutmeg
  • 2 ½ cups mashed bananas (about 5 medium)
  • 1 cup toasted chopped pecans
  • Vegetable cooking spray
  • Cream Cheese-Honey Filling

Preheat oven to 350°. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy add brown sugar, and beat until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Add sour cream and vanilla, and beat just until blended.

Stir together flour and next 5 ingredients. Gradually add flour mixture to butter mixture, beating at low speed just until blended. Stir in bananas and pecans just until blended. Spoon batter into 2 lightly greased (with cooking spray) 12-cup muffin pans, filling three-fourths full.

Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans, and cool completely on wire racks (about 30 minutes).

Make a small hole in top of each muffin, using the handle of a small wooden spoon. Spoon Cream Cheese-Honey Filling into a zip-top plastic freezer bag. Snip 1 corner of bag to make a tiny hole. Pipe a generous amount of filling into each muffin.


How to Make Banana Nut Muffins

  1. Mash the bananas in a blender, mixing bowl or with potato masher.
  2. In a mixing bowl combine the mashed bananas, vegetable oil, brown sugar, egg and vanilla extract. Stir to combine with a spatula.
  3. Add in the flour, baking soda, cinnamon, and salt, stir together with a spatula. Add in 3/4 cup of nuts, stir until combined.
  4. Cover the bowl with a towel and allow the batter to rest for 15 minutes. During this time, preheat the oven to 425ºF.
  5. Line a muffin pan with muffin liners. Fill the liners to the top with batter. Press the remaining 1/2 cup of nuts onto the tops of the muffins.
  6. Bake for 9 minutes at 425ºF, then keeping the muffins in the oven turn the temperature down to 375ºF and bake for 13-15 minutes or until a toothpick inserted in the center comes out clean.

Ideas to Customize your Banana Nut Baked Oatmeal Muffins

  • Make these vegan by using flax eggs in place of the eggs.
  • Instead of walnuts, use pecans.
  • Add 1/2-3/4 cup raisins.
  • Add 1/2-3/4 cup chocolate chips. (<—my kids would love this!)
  • Omit the nuts and add some chopped berries.
  • Add up to 1 cup shredded carrot or zucchini for an extra veggie boost!

If you have any more ideas for customization, add them in the comments! I hope you love this recipe for Banana Nut Baked Oatmeal Muffins as much as we do.


Making Muffins in Advance

To store and prevent muffins from drying, place in a resealable bag or airtight container and store on a counter for 3 days. Afterwards if any left (never happens to us), refrigerate for another 3 days

Freeze baked and cooled healthy banana muffins same day to ensure freshness. Freeze for up to 3 months. I double recipe for eating right away and triple if I want to freeze some. These healthy banana muffins are that good. Kids are obsessed with them!

To thaw just remove muffins from the freezer and let defrost in a bag for a few hours or overnight on a counter.


Banana Nut Muffins

  • shellfish-free
  • kidney-friendly
  • fish-free
  • alcohol-free
  • vegetarian
  • peanut-free
  • pork-free
  • pescatarian
  • soy-free
  • red-meat-free
  • Calories 254
  • Fat 10.3 g (15.8%)
  • Saturated 5.5 g (27.6%)
  • Carbs 38.0 g (12.7%)
  • Fiber 2.5 g (10.2%)
  • Sugars 18.3 g
  • Protein 4.5 g (9.0%)
  • Sodium 178.1 mg (7.4%)

Ingredients

walnuts, toasted and chopped

(1 stick) unsalted butter, softened

chopped bananas, from about 3 ripe bananas

Instructions

Heat the oven to 400°F. Spray the top of your muffin tin with non-stick coating or place muffin cups in all the wells.

Scatter the walnuts on a baking sheet and toast in the oven until slightly darkened and very fragrant, 8 to 10 minutes. Transfer them to a cutting board and roughly chop while still warm. Set aside.

In a mixer on high speed, cream together the brown sugar and white sugar with the softened butter until the mixture resembles fluffy frosting, about 1 minute. Mix in the eggs one at a time until fully incorporated, about 1 minute each. Mix in the vanilla extract.

In a separate bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, cinnamon, and salt. With the mixer on low speed, mix a third of the flour mixture into the butter-sugar mixture followed by a third of the milk. Continue alternating between the flour and the milk, mixing just until the flour is incorporated. It's ok if there is still some flour on the sides of the bowl. Do not over-mix.

Scrape the sides of the bowl with a spatula and stir gently to incorporate the last of the flour. Add the chopped bananas and nuts, and gently fold them into the batter.

Divide the batter between the muffin cups. The batter should fill the cups and mound slightly on top. (If you prefer smaller muffins, fill the cups only three-quarters full and bake in two separate batches.)

Place the muffin tin in the oven. Bake for 20 to 25 minutes, rotating the pan once in the middle of baking. The muffins are done with the tops looked cracked and toasted, and when a toothpick inserted in the middle of one of the muffins comes out clean.

Let the muffins cool enough to handle, then transfer them to a wire rack to finish cooling. Leftover muffins can be kept in an airtight container at room temperature for 3 to 4 days or frozen for up to 3 months. (Reheat frozen muffins in an oven or toaster oven at 300° or for a few minutes in the microwave)