Naturally sweet, moist, and packed with goodness—these flourless muffins are made with oats, fruit, and nuts. Perfect for a healthy breakfast or snack!
🛒 Ingredients (Makes 10–12 muffins)
- 2 cups rolled oats (or oat flour)
- 2 ripe bananas
- 2 large eggs
- ⅓ cup honey or maple syrup
- ¼ cup oil (coconut or olive oil)
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 1 cup grated carrots
- ½ cup grated apple (squeeze excess juice)
- ¼ cup raisins
- ¼ cup chopped walnuts or pecans
👩🍳 Instructions
- Preheat Oven
Set to 180°C (350°F) and line a muffin tray. - Blend Base
Blend oats (if using whole), bananas, eggs, honey, oil, and vanilla until smooth. - Add Dry Ingredients
Mix in baking soda, cinnamon, and salt. - Fold in Goodies
Stir in carrots, apple, raisins, and nuts. - Fill Muffin Cups
Divide batter evenly into 10–12 cups. - Bake
Bake for 18–22 minutes until set and lightly golden. - Cool & Serve
Let cool for 10 minutes before removing.
🍽️ Serving Ideas
- Warm with a little butter or nut butter
- With yogurt and fresh fruit
- As a grab-and-go breakfast
- Great for kids’ lunchboxes
💡 Tips
- Use very ripe bananas for natural sweetness
- Don’t skip squeezing apple—prevents soggy muffins
- Add coconut flakes for extra texture
- Store in fridge for up to 4 days or freeze
❓ FAQs
Q1: Are these gluten-free?
Yes, if you use certified gluten-free oats.
Q2: Can I make them vegan?
Yes—replace eggs with flax eggs (1 tbsp flax + 3 tbsp water per egg).
Q3: Can I skip bananas?
They’re key for sweetness and texture, but you can try applesauce instead.
Q4: Why are my muffins dense?
Overblending or too much moisture can affect texture.
⚖️ Weight Watchers (WW) Points (Estimated)
Full Batch: ~32–36 points
Per Muffin:
- (12 muffins): 2–3 points each
- (10 muffins): 3–4 points each
💡 Lower WW Points
- Reduce oil to 2 tbsp
- Use less honey or swap with sugar-free syrup
- Skip nuts or reduce quantity