Back by Popular Demand! Originally posted in May 2012, this recipe has been bookmarked, tagged, pinned, faved and just loved by our Re-Play Moms. As we transition to our new site, we thought we should definitely keep this classic recipe. Enjoy!
Here’s a wholesome, quick, and inexpensive muffin recipe that kids will love!
While most muffins are cupcakes in disguise, heavily relying on sugar for sweetness, these get their sweetness from overripe bananas and applesauce. In addition to being 100% sugar free, they are also very low in fat! Kids and adults alike gobble them up. They’re perfect for breakfast or a snack on-the-go.
These muffins are chock full of whole grains and fruit. The whole wheat flour and oats provide a good source of iron and fiber; the bananas are a great source of potassium. You can make these muffins even more nutritious by adding some of the optional ingredients below. Throw in some blueberries for a dose of antioxidants, or walnuts for protein and healthy fats – this is a very versatile and speedy recipe that you can adapt to your liking. Serve them up with a kid-friendly fruit and vegetable and you have a complete, nutritious breakfast!
Banana Oatmeal Muffins
- 1 ½ cups white whole wheat flour
- 1 cup quick oats (or substitute almond meal/flour for protein)
- 2 tsp cinnamon
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 3 overripe bananas
- ½ cup unsweetened applesauce (1 4-ounce cup)
- ½ cup soymilk (or any milk of your choice)
- 2 TB lemon juice
- 2 tsp vanilla extract
For a nutritional boost, fold in up to two of the following to the muffin batter:
- ½ cup grated carrots
- 1 cup blueberries
- ½ cup grated zucchini (squeeze out excess water)
- 1 cup chopped walnuts
- ½ cup raisins
Preheat the oven to 350˚ and spray a 12-cup muffin pan with non-stick spray. Stir together flour, oats, baking soda, baking powder, salt and cinnamon. In a separate bowl, mash the bananas very well, and then stir in the applesauce, soymilk, lemon juice and vanilla extract. Add the dry ingredients to the banana mixture and stir until just combined. At this point you can fold in up to two of the optional ingredients. Pour batter evenly into the 12 muffin cups and bake for 16 to 18 minutes, or until a toothpick comes out clean. Enjoy!