Molasses Oat Banana Bread or Muffins Lower Fat
Indulge in the wholesome comfort of Molasses Oat Banana Bread or Muffins, a lower-fat twist on a classic favorite bursting with warm flavors and hearty ingredients. Perfect for breakfast or a snack, this recipe combines the natural sweetness of ripe bananas with the rich depth of molasses, while rolled oats and Greek yogurt add a nutritious boost. A touch of cinnamon enhances the cozy aroma, and the inclusion of brown sugar keeps the sweetness balanced without being overwhelming. Whether baked as a tender loaf or fluffy muffins, this easy-to-make recipe comes together in just 15 minutes of prep time and is a delicious way to enjoy a healthier homemade treat. Great for meal prepping, these moist, flavorful goodies can be stored for days or frozen for a grab-and-go option anytime.
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Recipe Information
Ingredients
- 3 medium Ripe bananas
- 2 large Eggs
- 0.25 cup Molasses
- 0.5 cup Plain Greek yogurt
- 1 teaspoon Vanilla extract
- 0.25 cup Brown sugar
- 0.5 cup Rolled oats
- 1.25 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line a muffin tray with paper liners if making muffins.
In a large mixing bowl, mash the ripe bananas with a fork until smooth.
Add the eggs, molasses, Greek yogurt, vanilla extract, and brown sugar to the bananas. Whisk until fully combined.
In a separate bowl, combine the dry ingredients: rolled oats, all-purpose flour, baking powder, baking soda, ground cinnamon, and salt. Mix well.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix, as this can make the bread dense.
Pour the batter into the prepared loaf pan if making bread, or divide it evenly among the muffin cups.
For banana bread, bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. For muffins, bake for 18-22 minutes.
Allow the banana bread or muffins to cool in the pan for 10 minutes before transferring to a cooling rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container for up to 4 days or freeze for longer storage.
Nutrition Facts
Calories |
1647 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.1 g | 22% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 384 mg | 128% | |
| Sodium | 2123 mg | 92% | |
| Total Carbohydrate | 329.0 g | 120% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 143.8 g | ||
| Protein | 51.1 g | 102% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 478 mg | 37% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 3148 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
