This post contains affiliate links. As an Amazon associate I earn qualifying purchases. Click here for more about this policy.
Low Calorie Banana Oat Muffins are made with no flour or oil and no added sugar. A healthy muffin made in a blender, moist and delicious! Low Calorie + Gluten Free
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 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.
Click here to pin this recipe!
Weight loss is about making peace with all foods, learning the right skills to balance foods you enjoy and having the right attitude and mindset to keep going even when you’re not eating perfect.
News flash! No one is perfect and if you’re always striving for perfection, you’ll be less consistent. Making lighter treats like these skinny banana oat muffins are an example of how you can have your treats and lose weight too!
Healthy Banana Oat Muffins
Made flourless with gluten free oats, no added sugar or oil and naturally sweetened with bananas, they’re a perfectly delicious treat for just 123 calories!
Greek yogurt adds protein to the muffins to balance the healthy carbs. No sugar is added to this recipe. As long as you use very very ripe bananas, the muffins will be sweet enough. You can always add a tablespoon or two of honey or maple syrup if it’s not sweet enough for you.
What You Need
- Gluten Free Rolled Oats
- Bananas, very ripe
- Greek yogurt, nonfat
- Eggs
- Baking Powder
- Baking Soda
- Vanilla Extract
- Honey or maple syrup, optional
- Chocolate Chips, optional
How To Make Banana Muffins
It’s so easy! Add all the ingredients except the chocolate chips to a blender or a food processor and mix until fully blended. Add the batter to a prepared muffin tin. I used muffin liners for easy cleanup!
Stir in the chocolate chips then fill each muffin cavity three-quarters of the way full and bake! I added a few dairy free chocolate chips to mine, but you could easily add other toppings like raisins, seeds, chopped nuts, etc. to this banana muffin recipe. It’s very versatile!
How To Store Your Muffins
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.
I love meal prepping two batches at a time so I can freeze a batch for future snacking. Hope you enjoy them!
Click here to pin this recipe!
More Banana Oat Recipes!
Banana Oat Pancakes
Chocolate Banana Oat Bread
Banana Oat Cookies
Banana Oat Cake
Banana Mug Cake
Hungry for More? Subscribe to get insider tips delivered to your inbox! And be sure to stay in touch on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.
Low Calorie Banana Oat Muffins
Low Calorie Banana Oat Muffins are made with no flour or oil and no added sugar. A healthy muffin made in a blender, moist and delicious! Low Calorie + Gluten Free
Ingredients
- 2 bananas very ripe
- 1 cup Greek yogurt nonfat
- 2 eggs
- 2 cups Gluten Free Rolled Oats
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp 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.
Recipe Notes
- My Amazon shop has more products similar to those used for this recipe and that I recommend to my nutrition clients.
Love my recipes?
Check out my cookbook!
What I Used For The Recipe
I made these and everyone loved them! They needed an extra banana and I put some salt in to help with the flavor, plus it really did need honey, but they were gone so quickly I made more yesterday!
That’s great you liked them! I don’t like things overly sweet and everyone’s tastebuds are different. Make sure your bananas are super super ripe – like black ripe. This will make them sweeter and you shouldn’t need honey, but you certainly can add it if you like.
Love this recipe. Was looking for something quick and healthy to make for morning tea of a lazy weekend. This turned out perfectly.
I added a pinch of cinnamon, and substituted yogurt for Greek yogurt. Will definitely be making this again Only change I would do next time is not use the blender, but mask with a spoon instead, as it took some time to get the mixture out as it was quite sticky. Thank you for super healthy recipe!
Glad you enjoyed the recipe Sam. Fyi – the recipe already called for Greek yogurt but cinnamon is genius for adding more flavor!
Can I just use a mixer if I don’t have a blender?
Yes!
Thank you!
Excited to make these, especially since it’s low in calories. They don’t sell non fat greek yoghurt in my country. Can I substitute for fat free plain yoghurt or something else maybe?
Fat free or low fat plain yogurt will definitely work.
Loved this recipe thank you!! Turned two very black and sorry looking bananas into yummy muffins! The muffins turned out really nice and took all of 5 minutes to whip up! Definitely a keeper!!
Does the calorie count include the honey and chocolate chips or no?
It includes all listed ingredients.
Thank you! I loved this recipe exactly how it is! Am trying it with the chocolate chips today.
These were yummy, easy to make.
I added walnuts and some mini peanut butter chipits. I did use freshly sapped maple syrup too.
I did start the oven at 425 for 3 minutes, then turned down to 400 for the remainder of time. This recipe made a 12 count standard muffin pan.
Amazing ! I used a little sour cream I didn’t have any yogurt . Added the maple syrup and a couple extra bananas.
i made this recipe and subbed the banana for 1 cup of blueberries and it worked amazing, i added 2 tbsp of syrup and a bit of cinnamon and it tasted incredible. GREAT recipe!!