Low-Fat Banana Oatmeal Muffins
We try to eat extra healthy when we’re out in the mountains so when our bananas looked like they were too ripe to eat I decided my daughter and I should try to make some low fat banana muffins. She said let’s use whole wheat flour so with bananas, whole wheat flour and a combination of some recipes that I’ve made before we came up with these.
Of course it always tends to be a bit of a challenge baking at altitude. I read numerous articles on making the proper adjustments so they worked out perfect.
The recipe that I’m going to share is one that would be used at sea level.
These muffins turned out delicious. In fact, they were gone in no time at all. I said we try to eat healthy but sometimes we eat a lot!
Low Fat Banana Oatmeal Muffins
makes 12 regular or 6 large
1 1/2 cups Whole Wheat Flour
1 cup Oatmeal (old fashion)
1/4 cup brown sugar or white sugar
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 cup natural applesauce
1/4 cup skim milk
1 cup mashed very ripe bananas
Mix dry ingredients together.
Then in a separate bowl beat eggs well and mix in applesauce, milk and bananas. Pour over dry ingredients and blend together. Batter will be lumpy.
Spray muffin tins with non-stick spray and fill 3/4 full.
Bake in a 400 degree oven for 20-25 minutes.
These are delicious plain, with butter, honey or even Whipped Wildflower Cinnamon Honey that I recently purchased at the Farmer’s Market here in Colorado.
I hope you enjoy these delicious low fat muffins as much as we did.
Oh and by the way these photos look better. My daughter took them.