These Low Calorie Oatmeal Muffins are just 75 calories, and come with 5 flavors and yummy toppings. This gives you countless ways to make these low calorie oatmeal muffins! Best of all, these healthy oat muffins have no flour, no butter, and use only 100% all-natural ingredients!
Ingredients You’ll Need:
2 ripe bananas
1 cup 0% Greek yogurt
2 eggs
½ teaspoon vanilla extract
2 cups rolled oats
1 ½ teaspoon baking powder
½ teaspoon baking soda
Low Calorie Oatmeal Muffins
Healthy Oatmeal Muffins Meal Prep and Storage
Meal Prep: These make wonderful meal prep breakfasts and snacks! Man the muffins and cool, then add to a gallon freezer bag and store in the fridge or freezer. Storage– Store in the fridge for 6 days, or the freezer for 1 month
These Low Calorie Oatmeal Muffins are just 75 calories, and come in several yummy flavors so you can make them differently each week.
I have also supplied you with toppings so you can boost protein, sweetness, or just make them extra pretty.
Special Tip: You want REALLY ripe bananas! This recipe does not call for any sugar because we are using overly ripe bananas (which are extra sweet). If you don’t have super ripe bananas, you may want to add 1/4 cup coconut sugar to the batter to sweeten it a bit.
Prep Time 5 minutesmins
Cook Time 15 minutesmins
Total Time 20 minutesmins
Course Breakfast, Dessert, Snack
Cuisine American
Servings 10servings
Calories 75kcal
Food Processor or High Speed Blender
Muffin tin
Muffin Cup Liners
2ripe bananas
1cup0% Greek yogurt
2eggs
½teaspoonvanilla extract
2cupsrolled oats
1 ½teaspoonbaking powder
½teaspoonbaking soda
Blueberry Oat Muffins:
½cupblueberries
Lemon Blueberry Oat Muffins:
Zest of 1 lemon
½cupblueberries
Chocolate Chip Oat Muffins:
½cupsemi sweet chocolate chips
Cranberry Oat Muffins:
⅓cupdried cranberries
Optional Toppings:
3tablespoonscoconut sugar
¼cupuncooked rolled oats
¼cupchopped nuts
Preheat the oven to 400 degrees and line a muffin pan with paper muffin liners.
To a food processor or high speed blender add the bananas, greek yogurt, eggs, vanilla extract, oats, baking powder and baking soda.
Process or blend until you have a smooth batter, then gently folding any add-ins (like blueberries, chocolate chips, dried cranberries, etc.)
Scoop the batter into the muffin cups, and sprinkle with any desired toppings.
Bake for 15 minutes, until the muffins are set and lightly browned.
Cool in the pan 5 minutes, then move to a cooling rack or serve hot.
Muffins will hold in the fridge for 7 days or the freezer for a month.
Hi, my name is Audrey Johns and I am a 4 time best selling cookbook author! All 4 of my low calorie cookbooks are published by HarperCollins (the oldest publishing house in the US!) and have been featured on prominent TV shows like The Today Show, Rachael Ray and The Doctors. I am a low calorie and healthy recipe authority and my delicious recipes are tried and loved by thousands of readers.
After a one year 150 pound weight loss (and I’ve kept it off for 13 years!) I started sharing all of my low calorie recipes with the world. They are always all-natural and geared around weight loss and weight management. I have even made some of these recipes with my Biggest Loser pal Bob Harper! Check out my weight loss story, my best selling cookbooks, and my numerous TV appearances by clicking here.
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Originally published on April 28, 2023 by Audrey Johns
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