Banana Oat Muffins Recipe (Low Sugar AND No Oil)

onlinements 66

1. 

   Babs February 10, 2015 at 2:58 pm MST

   If you do not have a food processor, can you just use the oats as they are? It would make for a more chewy muffin, but that is fine with me. These sound so healthy and low fat.

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  Lina (Hip's Modern Martha) February 10, 2015 at 3:12 pm MST

  You could use small amounts in a coffee grinder or if you have a high powered blender like Ninja or Vitamix? I think they would onlinee out more like a cookie 🙂

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  kristi February 10, 2015 at 6:51 pm MST

  you can buy oat flour, which is just the same thing.

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  Shannon January 31, 2016 at 10:40 am MST

  I made them in my blender. Worked just fine!

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2. 

   Jeannie February 10, 2015 at 3:08 pm MST

   Could you use applesauce if you don’t have yogurt??

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  Lina (Hip's Modern Martha) February 10, 2015 at 3:15 pm MST

  Hmm I’m not sure, may onlinee out similar. What does everyone else think?

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  jac February 10, 2015 at 8:03 pm MST

  One caution: applesauce may make it a little “stickier” to the touch. But no less delicious, I’m sure. 🙂

  These look fantastic, Lina. I love the whole grain & no added fat/sugar!

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  Suzyq February 10, 2015 at 3:36 pm MST

  I use applesauce in place of oil for baking all the time and it works great

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  Lina (Hip's Modern Martha) February 10, 2015 at 4:32 pm MST

  Great, thanks!

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  Christie February 10, 2015 at 4:53 pm MST

  Not sure about this recipe but I put applesauce in any baked item instead of oil…cakes, muffins, brownies, etc….

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  Kimberly February 10, 2015 at 7:05 pm MST

  You should be able to I have been using this exact recipe with coconut oil instead of yogurt and you can sub apple sauce for CO. I forget the ratio but yes it will work fine, I personally have not tried the sub for this recipe but have had no problems with other CO subs.

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  Rebecca March 3, 2016 at 10:02 pm MST

  You can use sour cream, I’ve done it for banana bread before

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  Christie5264 March 4, 2016 at 10:35 am MST

  I use applesauce all the time in muffins, brownies, and cakes instead of oil! 🙂

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3. 

   Jen February 10, 2015 at 3:11 pm MST

   Love all ingredients in this recipe. Are these dense or light and are they moist?

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  Lina (Hip's Modern Martha) February 10, 2015 at 3:13 pm MST

  Light and moist. I served it to all the neighborhood kids after school and they all LOVED 🙂

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  Jen February 10, 2015 at 4:04 pm MST

  Great, thanks. You’re awesome. I can’t wait to try this recipe.

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4. 

   4Ella February 10, 2015 at 3:44 pm MST

   Congrats Hip2save to be number 15 on All you list Best Money- saving bloggers 🙂

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  4Ella February 10, 2015 at 3:55 pm MST

  You are the BEST and #1 for me 🙂

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  Lina (Hip's Modern Martha) February 10, 2015 at 4:32 pm MST

  That’s so nice! Thanks

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5. 

   Heather C February 10, 2015 at 4:21 pm MST

   Do you think I could use quick-cook oats? I have a few containers in my stock pile…. Just wondering if they might cook too quickly

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  Lina (Hip's Modern Martha) February 10, 2015 at 4:39 pm MST

  Yes and if someone needs Gluten-Free oats they can use those too. Thanks!

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  Heather C February 10, 2015 at 4:47 pm MST

  Thanks Lina…I have a ton of old bananas & I was going to make banana bread but these ingredients are healthier & I have them all !

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6. 

   Mar February 10, 2015 at 4:47 pm MST

   Could you use a regular blender? I only have a 12 speed blender. Thanks in advance!

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  CJ February 10, 2015 at 6:19 pm MST

  Yes, that’s what I use (I don’t have a food processor) & it works fine. I just have to stop the blender every now and then, & push the oats around inside the glass pitcher so they all can be ground up.

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  CJ February 10, 2015 at 6:22 pm MST

  Yes, I don’t have a food processor so that’s what I use when making this recipe.

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  Mar February 11, 2015 at 10:49 am MST

  Thank you!

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7. 

   Tatyana February 10, 2015 at 5:05 pm MST

   Can you use sour cream instead of yogurt (I have the old one that I need to use), thank you

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  CJ February 10, 2015 at 6:10 pm MST

  Yes, you can use sour cream…in fact, this morning I had made this recipe before seeing this post (I’ve been using this recipe for several years)…I didn’t have Greek yogurt so I used light sour cream and it turned out great!

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8. 

   Christie February 10, 2015 at 5:06 pm MST

   Here is an awesome twist to cornbread…if you are a baker…

   Box of Jiffy cornbread or your own recipe…
   Add a heaping tablespoon of sourcream…I never measure just go by the consistency…
   Line bottom and sides of iron skillet or pan with bacon. Then add mixture on top and cook.
   “Good enough to slap your grandma”…lol JK Can you tell I am a good ole southern cook???…hehe! Absolutely delicious! 😀

   Actually I am bedridden but my mom and I work as a team….I onlinee up with recipes in my head and she cook them. I have a few that I may post sometime but I never write down amounts…guess I can give up writing recipes for Southern Living huh…lol 🙂

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  Rachel February 10, 2015 at 7:49 pm MST

  Haha that sounds great!

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9. 

   Sue February 10, 2015 at 5:11 pm MST

   Can I substitute eggs for something else?

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  jac February 10, 2015 at 8:06 pm MST

  In most recipes you can use 1 Tbsp. soy flour + 1-2 Tbsp. water as an egg substitute. You can also grind flax seed and add water (haven’t tried this one; not certain of amounts). If you try it with this recipe, be sure and let us know how it turns out!

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  Suzyq February 10, 2015 at 9:10 pm MST

  Flax seed egg substitute is 1 tbs ground flax seed and 3 tbs water = 1 egg

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  vmm September 4, 2015 at 10:08 am MST

  most banana breads don’t need an egg/egg substitute. they’ll stick to gether without. I’ve made this recipe with no eggs cause of an allergy and it was great. good luck

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10. 

    Lynn February 10, 2015 at 5:36 pm MST

    Can this be made into a bread loaf instead?

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11. 

    Jennifer February 10, 2015 at 6:36 pm MST

    Old fashioned oats and flax seed are good for milk production, so if you added some brewer’s yeast to this recipe they would make awesome lactation muffins for the breastfeeding mamas. 🙂

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12. 

    kristi February 10, 2015 at 6:50 pm MST

    i have oat flour on hand, how much roughly do you think the oats beonlinee once made into flour I was guessing 1 3/4 cup

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  Lina (Hip's Modern Martha) February 10, 2015 at 6:55 pm MST

  Yes i would guess that too after searching some oat flour recipes. Thanks!

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13. 

    Julia February 10, 2015 at 7:18 pm MST

    This is my family’s #1 fav snack! I usually make these once a week & they normally do not last but a day! You can also add walnuts to make a healthy banana nut muffin!

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14. 

    jac February 10, 2015 at 9:01 pm MST

    I just set out all the ingredients to make these in the morning. I’m debating about adding cinnamon/nutmeg/ginger OR cocoa powder…has anyone tried either of these with this recipe?

    Can’t wait for breakfast tomorrow!

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  Rachel February 10, 2015 at 9:14 pm MST

  Haven’t tried with this recipe but you can’t go wrong with cinnamon and chocolate 🙂

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  Julia February 10, 2015 at 10:18 pm MST

  I add cinnamon every time, it’s delish!

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  jac February 11, 2015 at 7:06 am MST

  Thanks for the feedback, Rachel & Julia. I tried some modifications today, and they turned out great! Here’s my version, which made 18 standard-sized muffins:
  *omit chocolate chips
  *add 2 Tbsp. minced fresh ginger (or add 1/2 tsp. dry if you don’t have fresh)
  *add 1 tsp. ground cinnamon
  *add 1/4 tsp. ground nutmeg
  *add 2 oz. pecans after all other ingredients are blended

  I’ve polished off 2 with a cup of hot green tea, and the others may disappear throughout the day. 🙂

  Thanks again for sharing, Lina. I don’t bake much (ever?) anymore since eliminating most bread/flour/sugar from my family’s meals, but this recipe fits beautifully into our lifestyle and is definitely a keeper!

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  Lina (Hip's Modern Martha) February 11, 2015 at 7:22 am MST

  Yum!

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15. 

    Sarah February 11, 2015 at 6:13 am MST

    Isn’t half cup of honey a lot? Could you substitute with something else?

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  Lina (Hip's Modern Martha) February 11, 2015 at 7:21 am MST

  Yes you could use a little brown sugar ir other sweetner. Thanks

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  jac February 11, 2015 at 4:13 pm MST

  1/2 cup = 8 Tbsp. If your recipe makes 15-18 muffins, that would mean you’d get about 1/2 Tbsp. honey per muffin. That doesn’t seem like too much to me, but of course, it depends on your nutrition goals. I can say that the batch I made seemed just right–not super sweet–to hubby or me.

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  Sarah February 12, 2015 at 6:13 am MST

  Well said. Thanks

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  Miriam January 31, 2016 at 3:46 am MST

  For an idea on the calories, honey is generally 20 calories per teaspoon and 0.5 tablespoon is 1.5 teaspoons. So about 30 calories of honey.

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16. 

    Amy Stotts February 11, 2015 at 6:23 am MST

    Good timing on this recipe! I make 2 doz. healthy muffins every 2 weeks and freeze14 of them. The 10 that I keep out, mom eats for her breakfasts, which keeps her from buying those pastry muffins at fast food places. I’ll make these this time, in place of the banana oat bran muffins I’ve been making.

    For today though, my cooking will not be as healthy. I’m making reduced fat mini cheesecakes for my son’s desserts the rest of the week and 2 French silk pies for my mom’s birthday. That’ll be plenty to do…haha!

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  tracee2 February 11, 2015 at 8:32 am MST

  Hi Lina,

  I LOVE LOVE LOVE your recipes, but I was wondering if you could include nutritional information as well. I am counting calories, and this would be such a BIG help to me and many others I am sure! Keep ’em onlineing, but please include nutritional information.

  Thanks!

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  Lina (Hip's Modern Martha) February 11, 2015 at 8:35 am MST

  Thanks for the kind feedback! Feel free to plug in ingredients into a recipe calculator like this one.

  https://www.myfitnesspal.online/recipe/calculator

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  Ali S. February 11, 2015 at 8:48 am MST

  Hi – calorie-count.online is also helpful for me when putting in my baking recipes! Thank you, Lina! Truly appreciate all of your wonderful ideas and beautiful photos!

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  Lina (Hip's Modern Martha) February 11, 2015 at 12:50 pm MST

  Oh thanks for sharing!

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  jac February 11, 2015 at 4:18 pm MST

  Tracee, I watch for the same info as you, and I’ve found the myfitnesspal site (not the app) to be a great resource for me when calculating nutrition info for homemade items. (App is great too–just doesn’t offer exactly the same features as the web version.) FWIW, the version of these muffins that I made (post 14.3, above) came out to 129 cal, 19g carb (2g fiber, 10g sugar), 4g fat, 5g pro.

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17. 

    Robbie Johnson February 12, 2015 at 8:32 am MST

    I am thinking of adding a little dried peanut butter to the recipe. PB goes great with choc., honey, and bananas. And the dried has not much fat.

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18. 

    Monica February 12, 2015 at 10:38 am MST

    This is a great recipe! We needed dairy free so I did not add the yogurt but added 1/4cup palm shortening instead and also left out the flax seeds. They turned out awesome!

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  Lina (Hip's Modern Martha) February 12, 2015 at 2:16 pm MST

  Oh yay!

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19. 

    Jessica February 12, 2015 at 4:40 pm MST

    Are old fashioned oats the same as rolled oats? Thanks!

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  Lina (Hip's Modern Martha) February 12, 2015 at 4:48 pm MST

  Yes

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20. 

    DarekS1982 February 20, 2015 at 8:41 am MST

    Well, I really love this cake. It was moist and perfect in every way! One thing, I did not freeze the cake. Only because I was doing so many things besides making the cake. I was canning hot sauce and apple pie filling. I just forgot to freeze it. It was perfectly moist too! So I’m not sure if it needs to be frozen first. I’ll have to make it again and do it right to onlinepare. But it is a top notch recipe for sure!!!

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21. 

    Rachel April 28, 2015 at 2:59 am MST

    Yum, I was reading the recipe and thinking my husband would put nutella on them

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22. 

    Jess June 21, 2015 at 7:57 pm MST

    As anyone frozen?

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  vmm September 4, 2015 at 10:09 am MST

  yes, I make mini muffins of these and freeze for my kiddo’s morning snack break at school…

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23. 

    Melanie October 12, 2015 at 4:56 pm MST

    Does anyone know if I can make these with regular yogurt or does it have to be Greek? I have some stoneyfield whole yogurt and I accidentally bought plain instead of vanilla for my toddler. I’m trying to find a way to use it up.

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24. 

    Deb January 31, 2016 at 6:42 am MST

    Wonder how this would turn out if I was to use blueberries instead of banana and no chocolate chips have you ever tried it

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