Food & Drink

Skinny Banana Oat Nut Muffins

I now know where my little guy gets his personality from when hes sick…yours truly. Where every little thing makes me want to burst out into tears, whine, or throw a tantrum..its like looking at a mini me..except male, and a lot cuter! 😉 Poor little guy is so miserable, I wish there was something I can do… 🙁 I just try to keep him distracted and busy…like making these muffins! (He’s such a good little helper!) 😉

For almost four years, every single time I have ooey gooey brown bananas, I always make the SAME banana bread. Its awesome, I love it, but I wanted to try something new..PLUSSS its not as good for my waistline as these delicious Banana Oat Nut Muffins! (And like this fabulous weather keeps reminding me…bikini season is so close!! (Insert Home Alone-like scream here) So while I don’t want to fully give up on all my sweet treats and baked goods, a little less fattening ones will do the trick!

Let me tell you how freaking awesome these are, AND you would not even know they’re a healthier version! They stayed moist, flavorful, nutty, and I didn’t feel guilty eating one for breakfast with my coffee! (I love guilt-less snacks!) Next time you have rotting bananas, do.this.up. Delish. Flavorful. Skinny!

Skinny Banana Oat Nut Muffins

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: 12 Muffins

Calories per serving: 149 calories/muffin

Fat per serving: 4.4 grams fat/muffin

Skinny Banana Oat Nut Muffins


  • 1/2 cup wheat flour
  • 1/2 cup cake flour
  • 1/2 cup rolled oats
  • 3/4 cup light brown sugar
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 3 ripe bananas, mashed but not pureed
  • 1 egg
  • 1 egg white
  • 1/2 tsp vanilla extract
  • 1 tbsp canola
  • 1/3 cup crushed pecans


  1. Preheat oven to 350 degrees. Fill muffin pan with liners
  2. In a medium bowl combine the wheat flour, cake flour, rolled oats, brown sugar, baking soda, and cinnamon. Whisk together working out any chunks from the brown sugar.
  3. In the bowl of a stand mixer, using a potato masher or fork, mash the bananas, keeping it chunky, you don't want to overdo it and make it smooth.
  4. In a small bowl whisk together the egg and egg white. Add to the bananas as well as the canola oil and vanilla extract.
  5. Turn mixer on low and give it a few turns, to just combine.
  6. Add the dry ingredients, mix on low until just combined.
  7. Once everything is incorporated, fold in the crushed pecans.
  8. Evenly divide into muffin liners.
  9. Bake for about 25 minutes, until a tooth pick inserted comes out clean.
  10. Allow to cool for about five minutes before transferring to a cooling rack.

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