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Low Calorie Banana Oat Muffins are made with no flour or oil and no added sugar. These low calorie muffins are made in a blender and cook up so moist and delicious! Both Low Calorie + Gluten Free!
Table of Contents
Low calorie muffins are one of my favorite snacks! It’s no secret I’m a muffin lover and if you’ve been following for awhile, there’s a good chance you’ve tried a muffin or two from this blog. They’re an easy way to enjoy a perfectly portioned treat without going overboard.
Balancing lighter treats with healthy food is something I promote with my weight loss clients. In fact, many of them are surprised when I tell them not to restrict foods they love. When you restrict, you’re more likely to binge, feel like a failure and throw in the towel.
These banana and oat muffins that are healthy are an example of how you can have your treats and lose weight too! Love the flavor combination? Then you’ve got to try my Chocolate Banana Oat Bread next!
Why You Will Love Healthy Banana Oat Muffins
- Low Calorie Muffins: We’re making banana oatmeal muffins healthy with no added sugar or oil. Instead they’re naturally sweetened with bananas making a perfectly delicious treat for just 123 calories!
- Perfect for Meal Prep: Bake a batch of these banana oat muffins on the weekend or whenever you have a moment to enjoy throughout the week and beyond!
- Quick and Easy: These muffins mix up in the blender so they go together very quickly!
If you love these banana and oatmeal muffins healthy, I hope you will also try these Peanut Butter Banana Muffins and my Butternut Squash Muffins.
Ingredients for Low Calorie Banana Muffins
- Gluten Free Rolled Oats: This keeps them flourless. Oatmeal is naturally gluten-free but often it’s processed in the same facilities as wheat so there is some cross-contamination. Make sure you choose oatmeal marked gluten-free.
- Bananas: Make sure you have very ripe bananas. The sweetness of bananas increases as they ripen so the riper they are the more sweetness they give the muffins.
- Greek Yogurt: Use non-fat yogurt for the lowest calories and fat content. It adds protein to the muffins and works to balance the healthy carbs in the muffins.
- Eggs: Add moisture to the muffin batter as well as helping to hold the muffins together.
- Leaveners: We’re using a combination of baking powder and baking soda to give these healthy banana muffins with oats the right amount of lift.
- Vanilla Extract: The secret to adding natural sweetness and warmth to baked goods. Use pure vanilla extract for the best flavor.
- Optional Ingredients: You can add a tablespoon or two of honey or maple syrup if you want your healthy oatmeal muffins a bit sweeter. Also chocolate chips are optional if you want to add them to make a healthy gluten-free chocolate muffins.
How To Make Healthy Banana Oatmeal Muffins
You’re not going to believe how easy it is to make these muffins! Here’s a look:
Step 1: Add all the ingredients except the chocolate chips to a blender or a food processor.
Step 2: Blend or process until the ingredients are fully blended.
Adding Chocolate Chips? Stir them in after the batter is blended and before you pour them into the muffin pan. You can even add a few more on top!
Step 3: Add the batter to a prepared muffin tin filing them up three-quarters of the way full. I used muffin liners for easy cleanup!
Step 4: Bake for 15 minutes and then let cool in the muffin pan for 5 minutes before removing and letting them finish cooling.
Expert Tips
- Adding Toppings: In addition to dairy-free or regular chocolate chips you can mix raisins, seeds, chopped nuts, or berries into this banana muffin recipe. You can also simply sprinkle them on top and use a variety. The recipe is very versatile!
- Storing: The muffins are made with Greek yogurt so they will need to be stored in the refrigerator or freezer. You can refrigerate them up to 10 days in a container or up to 60 days in the freezer.
- Prep Your Baking Pan: Use paper or silicone liners for easy removal! You can also spray the pan well with baking spray if you don’t have liners.
- Mini Muffins: You can make these into mini-sized healthy banana oatmeal muffins if you want! Just be sure to reduce the cooking time to 8-12 minutes.
Recipe FAQs
Yes, of course! I love meal prepping two batches at a time so I can freeze a batch for future snacking. Hope you enjoy them!
No, this recipe is developed using oats. You will not get the same results with regular flour if you use this method to make them. I would recommend you find an alternate recipe that’s been written using all-purpose or whole wheat flour.
Yes, you can replace the oats with oat flour. I have not tested the recipe yet with oat flour so I do not know the exact quantity. I would start slightly less than the amount of oats if you want to try it!
Yes, if you are not gluten free you can use regular oats.
More Banana Oat Recipes
Snacks
Healthy Banana Mug Cake
Desserts
Healthy Banana Oat Cake
Low Calorie
Healthy Banana Oat Cookies
Breakfast
Healthy Banana Oat Pancakes
If you tried this healthy banana oat muffin recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below.
Healthy Banana Oat Muffins
Ingredients
- 2 bananas, very ripe
- 1 cup Greek yogurt nonfat
- 2 eggs
- 2 cups Gluten Free Rolled Oats
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon vanilla extract
- Chocolate chips, optional
- Honey or maple syrup, optional – 2 to 3 tablespoons
Instructions
- Preheat the oven to 400 F. Prepare a muffin pan with liners or spray with cooking spray.
- Place all the ingredients (except chocolate chips if using) into a blender or food processor. Process until smooth then mix in the chocolate chips if using by hand.
- Divide the batter among the muffin cavities, filling to three-quarters full. Bake 15 minutes until the muffins are set and slightly brown on top.
- Remove from the oven and cool in the pan 5 minutes before removing and enjoying.
- Store muffins in the refrigerator up to 10 days or in the freezer up to 60 days.
Notes
-
- Adding Toppings: In addition to dairy-free or regular chocolate chips you can mix raisins, seeds, chopped nuts, or berries into this banana muffin recipe. You can also simply sprinkle them on top and use a variety. The recipe is very versatile!
-
- Storing: The muffins are made with Greek yogurt so they will need to be stored in the refrigerator or freezer. You can refrigerate them up to 10 days in a container or up to 60 days in the freezer.
-
- Prep Your Baking Pan: Use paper or silicone liners for easy removal! You can also spray the pan well with baking spray if you don’t have liners.
-
- Mini Muffins: You can make these into mini-sized muffins if you want! Just be sure to reduce the cooking time to 8-12 minutes. The process photos shows 12 muffins in a mini muffin tin even though the recommended serving size is 9 for regular tin muffins.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I followed the recipe but didn’t add chocolate chips or honey/maple syrup. I had a thick batter. They looked beautiful when they came out of the oven, then slowly they started to deflate…….what did I do wrong?
Over mixing the batter is the most common reason for this. Expired baking powder/baking soda as well.
You mentioned to add everything in the blender except the choco chips. However it is too thick to blend/mix. Am I doing something wrong?
Are you using the same ingredients – oats, yogurt, bananas, baking soda, baking powder, eggs and vanilla extract? That should not be too thick to blend.
I made the recipe as written & it was delicious. Have made it a few times now & my family loves these muffins.
These are perfectly delicious just as the recipe is written! I love the non fat yogurt and no added fats is an extra treat while trying to be heart healthy.
Glad you enjoyed them!
how many calories would the muffins be if i made a mini batch with the same ingredients
You can either create the recipe in a food tracking app like LoseIT and adjust the serving number to get that or you can multiply the calories by 9 to get the total calories in the recipe then divide by the number of mini muffins you plan to make to get an estimate per muffin.
Hi – Can I use oat flour instead of rolled oats? If so, would it be the same quantity?
You should be able to. I have not tested it myself so I do not know the exact quantity. It will be slightly less than the amount of rolled oats.