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This banana oatmeal muffin recipe is the most delicious banana nut muffin recipe I have ever tasted. When you subscribe to Simply Healthy - our healthy eating tips and recipes guide - you'll receive a free printable muffin recipe book. Ia€™ve been trying to reduce the amount of wheat and dairy in my diet and really wanted to create a delicious muffin recipe using less wheat and more oatmeal, which we know, is really good for you. Sign up for our healthy eating and recipe guide and receive our free printable healthy muffin recipe book.
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In a medium-sized bowl, combine the flour, soda, spices (cinnamon, nutmeg, salt) and baking powder. The material in this site is intended to be of general informational use and is not intended to constitute medical advice, probable diagnosis, or recommended treatments.
Of course any stir-in could take the place of raisins here; try chopped walnuts or pecans, fresh or frozen blueberries or raspberries, or even a small chopped apple.
Divide between 12 paper-lined or greased muffin tins and bake for 20 minutes, or until springy to the touch.
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This might not look big to many of you, but compare it to my wedding day, just a few months earlier. This coupled with the horrendous number staring back at me on my bathroom scale and the pants I have to squeeze into is more than enough motivation for me. Nutritional information per muffin: 225 calories, 7 grams of fat, 6 grams of protein, 35 grams of carbohydrates and 3 grams of fiber.
As soon as I'm done with my January "detox" aka protein protein protein diet, I will be all over these.
This is a great recipe.  I grew up smearing peanut butter on bananas, so this sounds really comforting.  Found you through foodbuzz, and I will definitely be buzzing!
I absolutely know how you feel - the holidays have gotten to me once more and I need to strap down again. I think you look fabulous, but I know we all are comfortable at a certain weight and its hard when we surpass that weight. Yes Claire, I have to agree with you on the starting the day right with a healthy breakfast and this muffins are perfect but sad to say, for years I have never been a breakfast person and I know that is not good. Two or three hours later, Dad packs up the majority of the food into individual servings to freeze for Grandma to reheat for her daily lunches and dinners. After stopping by last weekend, Dad brought back a few overly speckled bananas and told me, “These were too ripe for Grandma. As my feet pounded the pavement on my morning run, my mind mulled over the different possibilities.
The dry ingredients are all of your usual suspects: flour (gluten-free works too!), leaveners, salt, and spices. With only 1 tablespoon of butter and an egg, the majority of the moisture comes from mashed banana and Greek yogurt.
Between the strong flavors of the molasses and ginger, you can’t actually taste the banana inside of the muffins, which is why I added those cute sliced ones on top! Full of cozy fall flavors, these Banana Gingerbread Muffins are perfect for chilly morning breakfasts, light mid-morning snacks, and… Road trips.

For a vegan version, substitute coconut oil or Earth Balance buttery sticks for the unsalted butter, 3 extra tablespoons of mashed banana for the egg, and non-dairy yogurt for the Greek yogurt. Oh, Amy, I’ve been so swamped but have totally been missing you and your blog … and this is the PERFECT post to jump back into reading! Would it be possible to substitute whole wheat pastry flour in the place of regular whole wheat flour ? I’m so glad you enjoyed the muffins Linda, and that’s great to hear that both batches turned out! Thanks for your feed back, and I’m glad you were able to adapt the ginger to suit your tastes Emma! So as I set out this week to prepare my Friday recipe, all I could see was those over-ripened bananas staring pathetically at me. Of course, I had to tweak my traditional banana bread recipe to make it without  white or brown sugar and without white flour.
InstructionsPreheat oven to 325 degrees FMash bananas in a large mixing bowl until lumps disappear. My children absolutely love these incredibly easy banana muffins a€“ they make a wonderful nutritious snack, are great for lunch boxes, tea or anytime treat.
I love to bake, so I’ll be giving you healthy dessert recipes—plus they actually taste good! Then you have the perfect excuse to make these muffins!You'll need half a cup of chopped pecans and vanilla extract for this recipe, and you'll know they are baked just right when you can stick a toothpick in and it comes out clean.
See the Terms of Service and Privacy Policy (Your California Privacy Rights) for more information. Meanwhile, mix sugar, oats, flour and peanut butter with a pastry blender until mixture is coarse. Ive been doing well exercising even during the holidays, but the food was a tad out of control.
I got married in October and have noticed that I've lost some of my toning that I had done in preparation for the wedding. He stops by Trader Joe’s on the way and picks up a few bags of groceries to create the healthy meals, then spends the next few hours mixing, cooking, and baking while Grandma chats and taste tests.
The menu usually consists of sweet ’n sour chicken, turkey burgers, pasta sauce, plus a few other dishes that rotate in and out.
I thought about making my favorite banana bread or cupcakes, but since neither seemed to hit the spot, I decided to sleep on it and bake the next day instead.
Both create that soft, tender texture for a fraction of the fat and calories, so they’re perfect for healthier baking—especially with the indulgent holiday season quickly approaching! Molasses brings out the spicy ginger flavor and adds a depth and color you just can’t match with brown sugar. You’ll want a banana that’s perfectly ripe for those, mostly yellow with just a few brown speckles.
My parents stole the last two for their drive up to their cabin—definitely a sign of a successful recipe! The spicy ginger and rich molasses make the muffins taste very rich, while the sweet banana spices on top bring a refreshing lightness to the treats. The sides may turn out a little darker than my muffins in the photos, but you shouldn’t have to decrease the baking temperature.
I am not one to shy away from strong flavors and liberal use of spice, but I had to do some quick fixing to make these edible.

I love including nuts in my recipes, because they’re filling and contain inflammation-reducing omega-3s. That said, you already know that my resolution is to get back on the wagon as well, so let's do this thang together! Like you, I eat mostly healthy as well but find myself binging on spoonfuls of peanut butter and any fresh baked good I can get my hands on! But Dad always makes sure she has plenty of fresh fruit and veggies for snacking in between meals too. After two miles, I still couldn’t shake that craving, so I finally decided to combine the two. So soft and tender, they’re practically bursting with the spicy ginger flavor of fall, while the sweet banana slices bring a refreshing lightness to the rich pastries.
It’s shelf-stable and keeps for ages, and it makes for a lovely addition to granola or whole wheat bread too. Slice it really thinly and carefully lay the pieces on top of the raw batter before placing the muffin tins in the oven. I have a freezer full of bananas that got a little too ripe on the counter, and now are awaiting their calling in banana bread – just imagine how many Banana Gingerbread Muffins I can make (seriously – A LOT! I only have nonstick (black) ones and I’ve read somewhere that temperature should be decreased when using these pans.
The past few months have been a roller-coaster of emotions for me and when things get hard, I fall into the loving arms of bacon, cheesecake and wine.
Even without any refined flour or sugar, these healthy muffins still taste like an indulgent treat!
If you’re a huge ginger fiend, you could even add some diced crystallized ginger to the batter too. 1 ? c (150g) whole wheat or gluten-free* flour (measured correctly) 2 tbsp (10g) ground ginger 1 tsp ground cinnamon 1 ? tsp baking powder ? tsp baking soda ? tsp salt 1 tbsp (14g) coconut oil or unsalted butter, melted and cooled slightly 1 large egg, room temperature 2 tsp vanilla extract ? c (125g) mashed banana (about 1 medium) 3 tbsp (65g) molasses ? c (67g) plain nonfat Greek yogurt ? c (about 30g) thinly sliced banana (24 slices) Preheat the oven to 325°F, and lightly coat 8 muffin cups with nonstick cooking spray. In a small bowl, whisk together the flour, ginger, cinnamon, baking powder, baking soda, and salt. However, you may substitute honey for the molasses, but it won’t taste like true gingerbread. Pumpkin and bran make a delicious combination, providing a double whammy of fiber to help keep you satisfied until your next meal.
Love the story about how your dad helps your Grandma cook, too – what a wonderful way for them to spend time together while also helping her make sure she has lovely, healthy food easily available! They were definitely still great muffins, and my fiance loved them, but I would consider changing the recipe to only 1 TBS or so of ginger. I mean the ability to sit down to a proper breakfast, read the newspaper [or watch Lifetime] and actually taste my food.
Add in the flour mixture, stirring just until incorporated. Divide the batter between the prepared muffin cups.
Place 3 banana slices on top so that they’re just barely touching in the center of the batter.

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