This healthy muffin recipe is low in sugar, high in fibre, and use no oil!
Flavours burst through with orange zest while the applesauce ensures each bite is moist.
Perfect as an easy lunch box snack.
3 reasons why I love these muffins
- Because we use the zest of a whole large orange the citrus flavours are bold.
This makes a nice breakfast change from the typical chocolate and banana muffin. - There is not a lot of extra sugar in this recipe – YAY!
- To reheat: pop two muffins in the microwave for 30 seconds and serve with fresh room-temperature butter.
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Ingredients:
- 1 cup organic rolled oats, blended to a flour-like texture
- 1 1/2 cups whole wheat flour
- 1/8 cup brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 teaspoon allspice
- 1 large orange, zested
- 3/4 cup unsweetened almond milk or 2% milk
- 2 large egg whites
- 1/3 cup unsweetened applesauce
- 1/2 teaspoon vanilla extract
- 2 large ripe bananas
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Equipment:
Find everything you need ahead of time:
- 12 muffin tray
- muffin paper liners
- 1 large and 1 medium mixing bowls
- zester
- blender
- measuring cups
- measuring spoons
- wooden spoon
- scraper
- oven mitt
- cooling tray
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
Line 12 muffin pans with paper liners. - Place organic oats in the blender and blend until they resemble flour.
- Shake oat flour into a medium mixing bowl.
Add flour, sugar, baking powder, baking soda, sea salt, allspice, and orange zest. Stir everything until well combined. - Mash bananas until smooth and add to a large mixing bowl.
Add milk of your choice, egg whites, unsweetened applesauce, and vanilla extract.
Stir until well combined. - Pour wet ingredients into dry and stir until just mixed.
Do not over-mix or the muffins will be tough. - Bake for 18-20 minutes.
To test for doneness, insert a toothpick and check it is clean. - Cool on a rack before serving with butter.
Muffin cookbooks for everyone
I love anything from Williams-Sonoma and this muffin collection has 40 recipe ideas.
As a children’s author, I’m a huge fan of picture books and, If You Give a Moose a Muffin is the perfect book for here.
If you’re considering trying a vegan diet or already are vegan, this 150 Best Vegan Muffin Recipes has some tasty recipes.
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Handy quick muffin mixes
Weisenberger is the oldest commercial mill in Kentucky and makes a wide variety of popular muffin mixes.
Just add water for Blueberry muffins.
Just add water for Lemon Poppyseed muffins.
Just add water for Apple Cinnamon muffins.
Unusual and interesting cupcake liners
Channel your inner Shakespeare with these unique Macbeth cupcake liners. There is a cauldron on the base and ‘boil and bubble’ words wrap around the sides.
Damask cupcake liners come in elegant brown and blue patterns which make eating a healthy muffin extra-special.
Maroon and white cupcake liners add a classy edge to these healthy banana, orange, and oatmeal muffins.
Banana Orange Oatmeal Muffins
Ingredients
- 1 cup rolled oats blended to a flour-texture
- 1 1/2 cups wholewheat flour
- 1/8 cup brown sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp allspice
- 1/2 tsp sea salt
- 1 large orange zested
- 3/4 cup milk or unsweetened almond milk
- 2 large eggwhites
- 1/3 cup unsweetened applesauce
- 1/2 tsp vanilla essence
- 1 large bananas ripe, mashed
Instructions
- Preheat oven to 400°F (200°C) and line muffin pans with liners.
- Blend oats until flour-like in texture.
- Add oat flour, baking powder, baking soda, sea salt, allspice, and orange zest to a medium mixing bowl.
- Mash bananas until smooth and add to a large mixing bowl. Add the milk of your choice, egg whites, unsweetened applesauce, and vanilla extract. Stir until well combined.
- Pour wet ingredients into dry and stir until just mixed. Do not overmix or the muffins will be tough.
- Bake for 18-20 minutes. To test for doneness, insert a toothpick and check it is clean.
- Cool on a rack before serving with fesh butter.
Notes
Nutrition
Another muffin recipe!
