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Banana Oatmeal Muffins Under 100 Calories – Light, Tasty, and Easy

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 2 large very ripe bananas (about 1 cup mashed)
  • 1 large egg
  • 1/2 cup unsweetened milk (dairy or almond/oat milk)
  • 1 teaspoon vanilla extract
  • 2 tablespoons maple syrup or honey (optional if bananas are very sweet)
  • 1 1/2 cups rolled oats (old-fashioned or quick oats)
  • 1/2 cup oat flour (or finely blended oats)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon fine sea salt
  • 2 tablespoons unsweetened applesauce (adds moisture with few calories)
  • Optional add-ins (use sparingly to stay under 100 calories): 2 tablespoons mini chocolate chips or chopped nuts, or 1/4 cup blueberries

Method
 

  1. Preheat and prep: Heat the oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or lightly coat with nonstick spray.
  2. Mash the bananas: In a large bowl, mash the ripe bananas until mostly smooth with a few small lumps.
  3. Whisk wet ingredients: Add the egg, milk, vanilla, maple syrup (if using), and applesauce. Whisk until well combined.
  4. Combine dry ingredients: In a separate bowl, stir together the rolled oats, oat flour, baking powder, baking soda, cinnamon, and salt.
  5. Mix the batter: Add the dry mixture to the wet mixture. Stir gently until just combined. The batter will be thick and spoonable, not runny. Fold in any optional add-ins.
  6. Portion evenly: Divide the batter among the 12 muffin cups. Aim for equal portions to keep calories consistent per muffin.
  7. Bake: Bake for 14–18 minutes, or until the tops are set and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. Cool: Let the muffins rest in the pan for 5 minutes, then move them to a wire rack to cool completely. This helps them set and stay tender.