No Sugar Added Banana Oatmeal Muffin Recipe

I loved banana bread when I was growing up. It was a real treat for the whole family when my mom baked banana bread. As soon as the banana bread was cool enough to touch after coming out of the oven, my mom sliced it up and served it on plates. Then we sat down together as a family, slathered butter on our slices, and gobbled it up. The loaf usually didn’t last in our house longer than a day.

Later on in high school Home Economics, I learned how to make amazing Banana Chocolate Chip Muffins and they were the best muffins I had ever tasted! When I shared my Home Economics recipe with my family, they absolutely loved it! Even my mom, who was an excellent baker, acknowledged that the recipe was better than hers and, from that day forward, she abandoned her old recipe and replaced it with the one I received from my Home Economics teacher!

However, my amazing Banana Chocolate Chip Muffin recipe contains lots of sugar and I recently started having to cut down on my sugar intake for health reasons. When I discovered how much sugar a single banana contains (approximately 12 grams per banana!), I nearly went through the roof! No wonder each muffin tasted so good!

Fortunately, my sister had been experimenting with reducing her sugar intake years before me and had already figured out how to cut down the sugar content in this recipe and still make a great-tasting muffin, so I asked her what changes she made to the reduce the sugar and you’d never guess the answer.

Peanut butter!

Yes, you read that right! She replaced the sugar with peanut butter!

Never once had it occurred to me that peanut butter could act as a sugar replacement. When I did a little bit of research, I learned that peanut butter still contains sugar, but it contains substantially less sugar per gram than white sugar.

Half a cup of peanut butter contains 8 grams of sugar, whereas half a cup of white sugar contains a whopping 104 grams of sugar!!!!! My original recipe called for a three-quarter cup of sugar, which means it added 156 grams of sugar, not including the sugar content already in the bananas (12 grams per banana), chocolate chips (9 grams per tablespoon) and other ingredients! In other words, EACH banana muffin would contain 26 grams of sugar!!!

Let’s do the math for comparison purposes:

Banana Chocolate Chip Muffins (No Adjustments)

4 bananas has 48 grams of sugar

+

3/4 cup of white sugar contains 156 grams of sugar

+

3/4 cup of chocolate chips has 108 grams of sugar

+

1 1/2 cups of flour has 4 grams of sugar

=

Total of 316 grams of sugar

÷

12 muffins

=

26 grams of sugar per muffin

Wow! Talk about sugar overload. So, after making my sister’s recommended adjustments to the recipe, each muffin should contain no more than 5 grams of sugar excluding chocolate chips (should you choose to add chocolate chips, it will add 9 grams of sugar per muffin for a total of 14 grams).

No Sugar Added Banana Chocolate Chip Muffins

4 bananas has 48 grams of sugar

+

1/2 cup of peanut butter has 8 grams of sugar

+

1½ cups of flour/oatmeal has 4 grams of sugar

=

Total of 60 grams of sugar

÷

12 muffins

=

5 grams of sugar per muffin

(if adding chocolate chips, add 9 grams of sugar to each muffin)

I was expecting the muffin to taste pretty bland without all the extra sugar added, but it tastes surprisingly good. The peanut butter is definitely the dominating flavor, which helps you forget that it’s missing extra sugar. Plus, I still like to add chocolate chips because I LOVE chocolate, especially chocolate and peanut butter!

*Note: The below recipe contains peanut butter, so if this is not for you, try my classic Banana Chocolate Chip Muffin Recipe instead.

No Sugar Added Banana Oatmeal Muffin Recipe

Muffins
No Sugar Added Banana Muffins, Photo Copyright 2020, The Ticking Heart, All Rights Reserved

Preparation Time: 15 minutes

Bake Time: 15-20 minutes

Total Time: 30-35 minutes

Makes 12 muffins

 

Ingredients

Ingredients
No Sugar Added Banana Muffins, Photo Copyright © 2019, Small-Town Girl at Heart, All Rights Reserved

3 large (or 4 smaller) bananas

½ cup peanut butter

1 egg, slightly beaten

1/3 cup melted butter

1 teaspoon baking soda

½ cup all-purpose flour

1 cup oatmeal

1 teaspoon baking powder

½ teaspoon salt

¾ cup chocolate chips (optional)

¾ cup chopped walnuts or peanuts (optional)

12 paper muffin liners

 

Directions

1. Preheat the oven to 375ºF. *Note: If your oven tends to run hotter than most ovens, turn the temperature down to 350 ºF.

2. Measure butter in a glass measuring cup and melt in the microwave on low heat.

3. Meanwhile, peel the bananas and mash in a medium mixing bowl.

4. Combine the peanut butter and slightly beaten egg with the mashed bananas. Then add the melted butter and mix well.

Mix Wet Ingredients
No Sugar Added Banana Muffins, Photo Copyright 2020, The Ticking Heart, All Rights Reserved

5. In a separate mixing bowl, combine the oatmeal, flour, baking soda, baking powder and salt. Add the oatmeal mixture to the banana mixture and mix well.

Mix Dry Ingredients
No Sugar Added Banana Muffins, Photo Copyright 2020, The Ticking Heart, All Rights Reserved

6. If desired, fold chocolate chips and/or walnuts into the batter and mix until combined.

7. Line muffin tray with large paper cups and scoop in mixture until about 3/4 full. Top with chopped walnuts, if desired.

Muffin Trays
No Sugar Added Banana Muffins, Photo Copyright 2020, The Ticking Heart, All Rights Reserved

8. Bake for 15-20 minutes until the muffins are golden brown or until a toothpick stuck in the middle of each muffin comes out clean.

9. Remove muffin tray from oven and let the muffins cool to the touch before removing from the tray.

Muffin Trays
No Sugar Added Banana Muffins, Photo Copyright 2020, The Ticking Heart, All Rights Reserved

10. Top with butter (optional) and eat muffins while warm, or cool completely and store in an airtight container to eat later.

Yummy Muffins
No Sugar Added Banana Muffins, Photo Copyright 2020, The Ticking Heart, All Rights Reserved

Storage Tips: Store your muffins in an airtight container on your counter for up to 2-3 days. For longer storage, keep in the fridge for up to a week, or freeze in the freezer for up to several months.

No Sugar Added Banana Oatmeal Muffins

No Sugar Added Banana Oatmeal Muffin Recipe

Prep Time: 15 minutes
Cook Time:
Total Time: 15 minutes

Banana oatmeal muffins without all the extra sugar added, but it tastes surprisingly good. The peanut butter is definitely the dominating flavor, which helps you forget that it’s missing extra sugar. Plus, I still like to add chocolate chips because I LOVE chocolate, especially chocolate and peanut butter!

Ingredients

  • 3 large (or 4 smaller) bananas
  • ½ cup peanut butter
  • 1 egg, slightly beaten
  • 1/3 cup melted butter
  • 1 teaspoon baking soda
  • ½ cup all-purpose flour
  • 1 cup oatmeal
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cup chocolate chips (optional)
  • ¾ cup chopped walnuts or peanuts (optional)
  • 12 paper muffin liners

Instructions

1. Preheat the oven to 375ºF. *Note: If your oven tends to run hotter than most ovens, turn the temperature down to 350 ºF.

2. Measure butter in a glass measuring cup and melt in the microwave on low heat.

3. Meanwhile, peel the bananas and mash in a medium mixing bowl.

4. Combine the peanut butter and slightly beaten egg with the mashed bananas. Then add the melted butter and mix well.

5. In a separate mixing bowl, combine the oatmeal, flour, baking soda, baking powder and salt. Add the oatmeal mixture to the banana mixture and mix well.

6. If desired, fold chocolate chips and/or walnuts into the batter and mix until combined.

7. Line muffin tray with large paper cups and scoop in mixture until about 3/4 full. Top with chopped walnuts, if desired.

8. Bake for 15-20 minutes until the muffins are golden brown or until a toothpick stuck in the middle of each muffin comes out clean.

9. Remove muffin tray from oven and let the muffins cool to the touch before removing from the tray.

10. Top with butter (optional) and eat muffins while warm, or cool completely and store in an airtight container to eat later.

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