Multi Grain Banana Muffins Low Fat Too
Start your day on a healthy note with these wholesome and delicious Multi Grain Banana Muffins, which are not only bursting with natural flavors but are also low in fat! Made with nutrient-rich whole wheat flour, rolled oats, and ground flaxseed, these muffins are a fiber-packed treat that will keep you satisfied. Sweetened naturally with ripe bananas, honey, and a touch of unsweetened applesauce, they strike the perfect balance between indulgence and clean eating. Moist and tender, with warm hints of cinnamon, these muffins are quick to whip up in just 15 minutes of prep time and make a satisfying breakfast or snack at only a fraction of the calories. Bake a batch today and enjoy a guilt-free treat that’s perfect for your meal prep routine or on-the-go mornings!
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Recipe Information
Ingredients
- 1 cup Whole wheat flour
- 0.5 cup Rolled oats
- 0.25 cup Ground flaxseed
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 2 large Ripe bananas (mashed)
- 1 large Egg
- 0.5 cup Unsweetened applesauce
- 3 tablespoons Honey
- 1 teaspoon Vanilla extract
- 0.25 cup Skim milk
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups.
In a large mixing bowl, combine the whole wheat flour, rolled oats, ground flaxseed, baking powder, baking soda, salt, and ground cinnamon. Whisk together to ensure even distribution of the dry ingredients.
In a separate mixing bowl, mash the ripe bananas until smooth. Add the egg, unsweetened applesauce, honey, vanilla extract, and skim milk. Whisk until all the wet ingredients are well combined.
Gradually add the wet ingredients into the bowl of dry ingredients. Use a spatula to fold the mixture together, stirring just until combined. Be careful not to overmix; it's okay if a few lumps remain.
Evenly divide the batter between the prepared muffin cups, filling each about 3/4 of the way full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Serve immediately or store in an airtight container for up to 3 days. These muffins also freeze well for longer storage.
Nutrition Facts
Calories |
1266 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.7 g | 25% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 221 mg | 74% | |
| Sodium | 1822 mg | 79% | |
| Total Carbohydrate | 254.1 g | 92% | |
| Dietary Fiber | 32.6 g | 116% | |
| Total Sugars | 100.7 g | ||
| Protein | 37.8 g | 76% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 254 mg | 20% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 2061 mg | 44% | |
*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.
