Ww Oat Banana Nut Muffins
Start your morning right with these wholesome and satisfying WW Oat Banana Nut Muffins, a healthier twist on classic banana muffins! Packed with heart-friendly rolled oats, nutrient-rich ripe bananas, and crunchy chopped walnuts, these muffins strike the perfect balance between sweetness and nourishment. Lightly sweetened with honey and spiced with a hint of cinnamon, they’re irresistibly moist and flavorful. With a quick prep time of just 15 minutes, they’re an ideal make-ahead snack or breakfast option for busy days. Whether enjoyed warm out of the oven or stored for later, these muffins are a guilt-free treat that’s as delicious as it is nutritious. Perfect for Weight Watchers and clean-eating enthusiasts alike, they’re a must-try for anyone craving a wholesome baked good!
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 1.5 cups Rolled oats
- 0.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoons Ground cinnamon
- 0.25 teaspoons Salt
- 2 medium Ripe bananas (mashed)
- 2 large Eggs
- 0.33 cups Low-fat milk
- 0.25 cups Honey
- 1 teaspoons Vanilla extract
- 0.5 cups Chopped walnuts
- Non-stick cooking spray
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or spray with non-stick cooking spray.
In a large mixing bowl, combine the rolled oats, all-purpose flour, baking powder, baking soda, ground cinnamon, and salt. Mix well to ensure all the dry ingredients are evenly distributed.
In another bowl, mash the ripe bananas until smooth. Add the eggs, low-fat milk, honey, and vanilla extract. Whisk together until fully combined.
Gradually add the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix; the batter should still be slightly lumpy.
Fold in the chopped walnuts to the batter, ensuring they're evenly distributed.
Divide the batter evenly between the 12 muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days or freeze for longer storage.
Nutrition Facts
Calories |
145 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.2 g | 7% | |
| Saturated Fat | 0.8 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 32 mg | 11% | |
| Sodium | 176 mg | 8% | |
| Total Carbohydrate | 21.6 g | 8% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 8.1 g | ||
| Protein | 4.2 g | 8% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 25 mg | 2% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 146 mg | 3% | |
*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.
