Banana, Apple & Oat Muffins

I like to keep healthy snacks on hand, and am always on the lookout for whole grain, high fiber baked goods that we can enjoy when craving something between meals. Not wanting to consume a ton of calories while enjoying a between meal snack, I often make a vegetable and fruit smoothie, or grab an apple. I came across these muffins on Pinterest and thought they sounded like something we would enjoy so I baked up a couple of batches last week. Unlike some calorie heavy muffins, this recipe uses a minimum amount of healthy oil as well as unrefined sugar. I made my muffins small so I ended up with 18 of them so they really are a good size for snacking, and would also be a good choice for children’s lunches. I was a little concerned when I was making them as I found the batter a bit thick and I was worried that the muffins would turn out dense, but I was pleasantly surprised that the muffins are moist, light, and packed full of fruit, nuts, and oats.

Why Healthy

  • Oats contain a good amount of protein, are high in fiber, and rich in thiamine, folate, B5, iron, magnesium, zinc, copper, and manganese.
  • Walnuts are a good source of protein and are rich in phytosterols which help to lower cholesterol. Also rich in fiber and vitamin E.
  • Bananas are one of our best sources of potassium, an essential mineral for maintaining normal blood pressure and heart function.
  • Apples are known for their impressive list of phtyto-nutrients, anti-oxidants, and soluble fiber.


Banana, Apple & Oat Muffins

Yield: Makes 18 Small Muffins

Prep Time: 15 mins

Cook Time: 15 mins


2 Ripe Bananas, Mashed
1 Large Egg
1/4 Cup Olive OIl
1/3 Cup Low Fat Milk
1/2 Cup Coconut Palm Sugar
1 Cup Whole Wheat Pastry Flour
1 3/4 Cup Rolled Oats (Not Instant)
3 Teaspoons Baking Powder
1/3 Cup Finely Chopped Walnuts
2 Medium Apples, Peeled & Diced

Recipe From Banana, Apple & Oatmeal Muffins


Preheat the oven to 350 degrees F. and line 2 muffin tins with 18 muffin papers.
Whisk together the bananas, egg, oil, milk, and sugar.
In a separate bowl, stir the flour, oats, and baking powder until mixed.
Pour the dried ingredients into the wet, and stir just until combined.
Fold in the nuts and apples.
Spoon the batter evenly into the muffin tins, and bake for 15 to 20 minutes or until set.


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