Low-Calorie Banana Oat Pancake Muffins
Ever wish your pancakes could magically turn into muffins? Well, dreams do come true! These Low-Calorie Banana Oat Pancake Muffins are soft, fluffy, and packed with banana goodness—but in a convenient muffin form. Perfect for grab-and-go breakfasts or a healthy snack.
Basically, pancake flavor meets muffin convenience—and your mornings just got easier.
Why This Recipe Is Awesome
- Low-calorie and naturally sweetened with ripe bananas.
- Fluffy and soft, just like a perfect pancake.
- Packed with oats for fiber and staying power.
- Easy to make—one bowl, minimal effort.
- Kid-friendly and adult-approved—healthy never tasted this good.
These muffins are proof that breakfast can be both convenient and delicious.
Ingredients You’ll Need
- Rolled oats – 1 cup
- Baking powder – 1 tsp
- Cinnamon – 1 tsp
- Salt – ¼ tsp
- Ripe bananas – 2 medium
- Eggs – 2 large
- Unsweetened almond milk – ¼ cup
- Vanilla extract – 1 tsp
- Sugar-free sweetener – 2–3 tbsp (optional, adjust to taste)
- Optional add-ins: chopped walnuts, pecans, or sugar-free chocolate chips – ½ cup
Step-by-Step Instructions
- Preheat the oven.
350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly. - Mix dry ingredients.
Combine oats, baking powder, cinnamon, and salt in a bowl. - Mash bananas.
In another bowl, mash the bananas until smooth. - Mix wet ingredients.
Add eggs, almond milk, vanilla, and sweetener (if using) to mashed bananas. Whisk until smooth. - Combine wet and dry.
Stir gently until just mixed. Fold in optional add-ins like nuts or chocolate chips. - Scoop into muffin tin.
Fill each cup about ¾ full. - Bake.
20–25 minutes, until tops are lightly golden and a toothpick comes out clean. - Cool.
Let muffins cool in the tin for 5 minutes, then transfer to a wire rack. - Serve & store.
Enjoy warm or at room temperature. Store in an airtight container in the fridge for up to 4 days, or freeze for longer storage.
Common Mistakes to Avoid
- Using unripe bananas – flavor and sweetness will be lacking.
- Overmixing batter – muffins become dense instead of fluffy.
- Skipping paper liners – muffins can stick, especially with oats.
- Adding wet mix-ins – fresh fruit may make muffins soggy.
- Overbaking – muffins dry out quickly; check early.
Alternatives & Substitutions
- Flour swap: Blend oats into oat flour for smoother texture.
- Milk swap: Use any plant-based milk or low-fat dairy milk.
- Sweetener: Adjust to taste with stevia, monk fruit, or erythritol.
- Flavor variations: Add a pinch of nutmeg or ginger for extra spice.
- Vegan version: Use flax eggs in place of regular eggs.
FAQ
How many calories per muffin?
Approximately 90–110 calories, depending on size and add-ins.
Can I freeze these?
Yes! Wrap individually or store in a container for up to 2 months. Thaw in the fridge or microwave before eating.
Do they taste “healthy”?
Not really! Naturally sweet bananas and warm cinnamon give plenty of flavor.
Can I make mini muffins?
Yes! Reduce baking time to 12–15 minutes.
Are these kid-friendly?
Absolutely. Soft, sweet, and packed with banana flavor—kids love them.
Can I add chocolate chips?
Yes! Sugar-free chocolate chips are perfect for a little indulgence.
Final Thoughts
These Low-Calorie Banana Oat Pancake Muffins are fluffy, flavorful, and perfect for healthy breakfasts or snacks. Easy to make, naturally sweet, and kid-approved, they’re a delicious way to start the day guilt-free.
Bake a batch, grab a few for breakfast, and enjoy pancake goodness in convenient muffin form.
