Vickys Banana & Apple Oat Muffins Recipe

Name: Vickys Banana & Apple Oat Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tbsp oil; 180 g apple sauce; 1 over ripe banana, mashed; 180 g gluten-free / self-raising flour; 1/2 tsp baking soda; 1 tsp ground cinnamon; 1/4 teaspoon xanthan gum if using gluten-free flour; 60 g plain dairy-free chocolate chips; 20 g gluten-free rolled oats; to taste granulated sugar / sweetener

Servings: persons

1
Preheat the oven to gas 4 / 180C / 350F and line a 6 hole muffin tin with paper cases
2
Mix the oil, apple sauce and mashed banana together in a large bowl
3
Stir in the flour, baking soda, cinnamon, xanthan gum if using and the choc chips until just combined
4
Taste the batter and decide if you'd like to add a bit of sugar.
5
The apple sauce and banana is the only sweetener here so you may need to add a little granulated sugar to your taste
6
Spoon the batter evenly into each paper case then sprinkle the oats over the tops
7
Bake for 35 - 45 minutes until the muffins are risen and golden and a toothpick inserted in the middle comes out clean and dry (This pic isn't a good representation of how big the muffins will be.
8
I didn't have quite enough flour so my batter was less and I should have only filled 4 cases but.....)
9
Let cool in the tin for 5 minutes then transfer to a wire rack to cool completely
10
Without any added sugar these muffins come in at under 100 calories each

514

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

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 10 ingredients. The key ingredients include: 6 tbsp oil, 180 g apple sauce, 1 over ripe banana, mashed, 180 g gluten-free / self-raising flour, and more.

Yes, Vickys Banana & Apple Oat Muffins 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!

Vickys Banana & Apple Oat Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions