Multi-Grain Banana Muffins (Low Fat, Too!) Recipe

Name: Multi-Grain Banana Muffins (Low Fat, Too!)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups whole wheat pastry flour; 1/4 oat bran; 1 1/2 teaspoons baking powder; 1 1/2 teaspoons baking soda; 1/2 teaspoon salt; 1/4 cup oats; 1/4 cup buttermilk; 1 1/2 cups mashed bananas (use very ripe fruit); 1 egg; 1/4 cup vegetable oil; 1/3 cup sugar; 1 teaspoon vanilla; 2 teaspoons cinnamon; 1/4 teaspoon nutmeg

Servings: persons

1 1/4 cups whole wheat pastry flour
1/4 oat bran
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/4 cup oats
1/4 cup buttermilk
1 1/2 cups mashed bananas (use very ripe fruit)
1 egg
1/4 cup vegetable oil
1/3 cup sugar
1 teaspoon vanilla
2 teaspoons cinnamon
1/4 teaspoon nutmeg

1
Preheat the oven to 350 degrees.
2
Combine the oats and buttermilk in a small bowl; let these sit while you prepare the other ingredients.
3
Mix the dry ingredients (including the cinnamon and nutmeg) together in a medium mixing bowl.
4
Mash the banana until it's nearly smooth--measure once the fruit is mashed, of course.
5
Add the egg, oil, sugar, and vanilla.
6
After stirring those together, add in the oat-buttermilk mixture.
7
Add the wet ingredients into the dry, stirring just until the dry ingredients are absorbed and no large lumps remain.
8
Refrain from over-mixing.
9
Grease twelve muffin cups.
10
Spoon the batter in, filling the cups evenly to about 2/3 or 3/4 full.
11
Bake 25-30 minutes, until the top is slightly springy when gently pushed with a finger.

585

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/4 cups whole wheat pastry flour, 1/4 oat bran, 1 1/2 teaspoons baking powder, 1 1/2 teaspoons baking soda, and more.

Yes, Multi-Grain Banana Muffins (Low Fat, Too!) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Multi-Grain Banana Muffins (Low Fat, Too!)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions