Apple Banana Oatmeal Muffins

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Apple Banana Oat Muffins are packed with wholesome ingredients like ripe bananas, applesauce, and hearty oats and they bake up in just 20 minutes! These muffins are the perfect balance of sweetness, moistness and texture, making them an ideal treat for breakfast or a snack on the go.

I make no qualms about being a chocoholic, I mean hello dirt cake and fudge pie! BUT I also like fitting in my jeans. It’s all about balance right?

So while some days I’ll splurge on my favorite chocolate treats other days I like to have healthy options like these Apple Oatmeal Muffins to snack on when I need a fix for my sweet tooth.

Why I love this recipe

• these apple banana oat muffins have no added sugar, no eggs, are lowfat and vegetable oil free, and can be made gluten-free if you use gluten-free oats
• you only need one bowl and a spoon to stir them together, no mixers or stack of dishes to clean up
• they bake up in just 20 minutes
• they are the perfect grab-and-go breakfast for busy mornings
• these delicious muffins are a great breakfast for busy mornings or an afternoon snack

Have extra apples? Try our viral cinnamon apple bread! Too many bananas? Our chocolate chip banana bars are a reader favorite.

Ingredients

You only need a few simple ingredients for this recipe:

• ripe bananas
• unsweetened applesauce
• old fashioned oats
• milk (can use almond milk)
• vanilla extract
• ground cinnamon

Instructions

1. Preheat oven to 350 degrees F.
2. In a medium bowl mash the bananas with a fork or potato masher. Add the remaining ingredients to the mashed bananas and fold together until well blended.
3. Line a muffin pan with liners and spoon batter into pan, filling to the top of the tin (batter will not rise at all.)
4. Bake for 12-15 minutes or until firm. Allow to cool slightly before eating. Makes 6-8 muffins depending on banana size.

Variations

This is a fun recipe to play with! 

• add in raisins, chopped apple, chopped nuts, sliced almonds, or mini chocolate chips
• drizzle with maple syrup before serving
• make as bite-sized mini muffins, just reduce the baking time

Storage

Store leftover muffins in the refrigerator in an airtight container up to 3 days.

Freeze in a freezer bag up to 3 months. Thaw overnight in the refrigerator.

If you try this recipe please comment and rate it below, I love hearing from you!

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