For best results, use very ripe bananas – the riper, the sweeter and more flavorful the muffins will be. If you don't have skim milk, you can substitute with any other milk or non-dairy alternative. Feel free to customize these muffins with your favorite add-ins! Chopped nuts, dried cranberries, or a sprinkle of cinnamon would all be delicious. Store leftover muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. You can also freeze them for longer storage.
Low-Fat Breakfast Muffins
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PREP TIME20 mins
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COOK TIME20 mins
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TOTAL TIME42 mins
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SERVING12 People
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VIEWS6
Start your day with these wholesome and delicious Low-Fat Breakfast Muffins! Packed with fiber, fruit, and a touch of chocolate, they're the perfect guilt-free treat for busy mornings or a healthy afternoon snack.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate28 g
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Cholesterol0 mg
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Fiber2 g
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Protein3 g
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Saturated Fat1 g
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Sodium179 mg
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Sugar12 g
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Fat2 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin with cooking spray. (5 minutes)
02
StepPlace the multigrain toasted oat cereal in a large resealable plastic bag. Seal the bag and use a rolling pin or the flat side of a meat mallet to crush the cereal into approximately 1 1/2 cups of smaller pieces. (5 minutes)
03
StepIn a large bowl, whisk together the crushed cereal, flour, brown sugar, baking powder, and baking soda. (2 minutes)
04
StepAdd the mashed bananas, skim milk, egg whites, and applesauce to the dry ingredients. Stir gently until just combined. Be careful not to overmix; a few lumps are okay. Fold in the raisins and chocolate chips. (5 minutes)
05
StepDivide the batter evenly among the prepared muffin cups, filling each about two-thirds full. (3 minutes)
06
StepBake in the preheated oven for 18 to 22 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs. (20 minutes)
07
StepRemove the muffin tin from the oven and let it stand for 2 minutes before transferring the muffins to a wire rack to cool completely. Serve warm or at room temperature. (2 minutes)
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RECIPE REVIEWS
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Zachariah Kiehn
Jul 2, 2025I was surprised at how moist and flavorful these muffins were, considering they're low-fat. The banana and chocolate chip combination is perfect!
Gene Bode
Jul 1, 2025These muffins are a blank canvas! I've tried different combinations of fruits and nuts, and they always turn out delicious.
Delores Jakubowski
Jul 1, 2025I added a tablespoon of chia seeds to the batter for extra fiber and nutrients. They turned out great!
Hope Littel
Jul 1, 2025These muffins are a lifesaver for busy mornings! My kids love them, and I feel good about giving them a healthy breakfast.
Ava Rutherford
Jun 29, 2025I found that 20 minutes was the perfect baking time for my oven. They came out golden brown and perfectly cooked.
Jaren Labadie
Jun 29, 2025Doubled the recipe and froze half for later. They thaw beautifully and taste just as good as fresh!
Kenton Langworth
Jun 27, 2025I didn't have any applesauce on hand, so I substituted an equal amount of mashed sweet potato. It worked wonderfully!