Recipe by Christa Adams
"Delicious and healthy muffins. Great for breakfast or a snack. No oil, butter or yeast! You may use oat bran instead of oatmeal if you wish."
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1 1/3 cups
mashed ripe banana
packed brown sugar
1 1/4 teaspoons
quick cooking oats
semisweet chocolate chips
I eliminated the chocolate chips and nuts and used whole wheat flour. They came out healthy and delicious!
In reply to first reviewer, these are NOT fat free muffins - they have chocolate
chips and walnuts in them! The nutritional data lists them as having 6 grams
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.
I have been trying to reduce my husband's cholesterol. He needs snacks to take to work for his break. These were just WONDERFUL...very moist and sweet. I gave some to my elderly parents and they loved them too. I used egg substitute and also pecans because that's all I had. Very yummy and good for you! I LOVE this site!!!
Delightful! What a great change from the plain old banana muffins. The oatmeal adds texture, and the cinnamon adds a tasty twist. And these are fat free?!? Wow!
Mmm, these muffins make a nice, hearty snack. I made the recipe exactly as directed with the exception of using Orgran No Egg Natural Egg Replacer since my son is allergic to eggs. I also omitted the nuts since we aren't big fans. The larger muffins took about 18-19 minutes, and the mini-muffins I made to use up the batter took about thirteen minutes.
Really did stay moist - didn't become gummy like muffins made with applesauce have a tendency to do. Loved the flavor - great with tea! (I also used blueberries instead of chocolate and nuts)I may add more cinnamon next time.
Very light texture. Used whole wheat flour and raisins instead of the chocolate chips. Hard to resist not having a second. Have to keep a lookout for ripe bananas.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 57
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The crumb topping makes these muffins extra yummy.
Rhubarb, walnuts, and a sweet, crunchy topping make a magical muffin.
These muffins are moist and tasty, and freeze well.