Banana Oat Muffins

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 168.8
  • Total Fat: 9.4 g
  • Cholesterol: 20.0 mg
  • Sodium: 259.0 mg
  • Total Carbs: 19.0 g
  • Dietary Fiber: 2.0 g
  • Protein: 3.8 g

View full nutritional breakdown of Banana Oat Muffins calories by ingredient
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Number of Servings: 16


    1 cup rolled oats
    1 cup whole-wheat flour
    1 tablespoon rolled oats
    1/4 cup chopped walnuts
    1 teaspoon baking soda
    1 teaspoon baking powder
    1/4 teaspoon ground cinnamon
    1/2 teaspoon salt
    1/2 cup butter, softened
    1 cup Splenda
    1/2 cup Egg Beaters (equiv 2 eggs)
    1 cup mashed ripe banana
    1 teaspoon vanilla extract
    1/2 cup plain yogurt

    1/3 cup rolled oats
    4 tablespoons brown sugar
    1/4 teaspoon ground cinnamon
    2 tablespoons butter, chilled
    1/4 cup chopped walnuts (optional)


Preheat oven to 350 degrees F (175 degrees C). Grease 16 muffin cups or line with paper muffin liners.

Put 1 cup rolled oats in a food processor and process until ground. In a large bowl, combine ground oats with flour, 1 tablespoon rolled oats, chopped walnuts, baking powder, baking soda, cinnamon and salt.

In a separate bowl, cream together the butter and Splenda until light and fluffy. Add in Egg Beaters, slowly, then stir in the banana and vanilla. Stir in plain yogurt. Mix oat/flour mixture into egg mixture.

Spoon batter into prepared muffin pans.

To make Topping: In a small bowl, combine 1/3 cup rolled oats, brown sugar, cinnamon. Cut in butter until mixture resembles coarse crumbs; stir in 1/4 cup chopped walnuts. Generously sprinkle muffins with topping.

Bake in preheated oven for about 25 minutes, until golden brown and a toothpick inserted into a muffin comes out clean.

**Modified to be low-cal/low-fat from full calorie recipe found on

Number of Servings: 16

Recipe submitted by SparkPeople user ELYRIAWORMWOOD.

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