Low-Sugar Banana Oatmeal Muffins



Low sugar, no flour, no oil, no butter = NO guilt!

I’ll be the first to admit that I’m no baker. I get baking powder and baking soda confused (which one freshens the fridge again?!) and I’ve never dared to attempt any recipe that calls for yeast for fear that whatever was supposed to rise wouldn’t.  But when I saw this yummy muffin recipe on Pinterest it piqued my interest. No flour, no oil, no butter…it sounded promising. Plus I already had all the ingredients in the cupboard so I was good to go.

I stuck to the original recipe pretty closely. But I wanted to cut back on the sugar—my children turn evil the second sugar hits their bloodstreams—so I used a little natural sweetener (stevia) instead. I also used quick oats (because I had them on hand).

The best part about these little low-sugar wonders is that you just toss everything in a food processor or blender, stick them in the oven for a bit, and in minutes you have a healthy, delicious, not-too-sweet treat. Here’s the modified recipe I came up with.

Low-Sugar Banana Oatmeal Muffins
Makes about 20 mini muffins or 10 regular muffins

Ingredients:
2 cups quick oats
1 cup plain low-fat Greek yogurt
2 eggs
¼ cup sugar
2 packets (2 grams) stevia powder (I used Stevia in the Raw)
¼ teaspoon vanilla extract
1½  teaspoons baking powder
½ teaspoon baking soda
2 ripe bananas

All the ingredients ready to go!

Directions:
Preheat oven to 400 degrees.

Place all ingredients in a blender or large food processor and blend until batter is smooth.

Line a muffin or mini muffin tin with paper or foil liners. Fill cups about ¾ of the way full.

Bake muffins at 400 degrees for 15-20 minutes or until a toothpick inserted in the middle of the muffin comes out clean.

Results:
My kids LOVED these. And my big kid (a.k.a. the hubs) and I really enjoyed them too. They had a great consistency—you’d never know I didn’t use flour—and even though they weren’t full of oil and sugar they tasted every bit as delicious as a traditional banana muffin.

I made mini muffins, which were perfect for snacking, lunches, etc., but regular sized ones would be great for breakfast on the go or brunch as well. Next time I make these, I’m going to try folding some fresh blueberries into the batter just prior to baking. I think they would make an awesome addition.

If you’ve been looking for low sugar, good-for-you muffins, you’ve come to the right place. Give this recipe a try and, as always, let me know what you think.

Until next time,
Ryann