Ww Oat Banana Nut Muffins

Start your morning right with these wholesome and satisfying WW Oat Banana Nut Muffins, a healthier twist on classic banana muffins! Packed with heart-friendly rolled oats, nutrient-rich ripe bananas, and crunchy chopped walnuts, these muffins strike the perfect balance between sweetness and nourishment. Lightly sweetened with honey and spiced with a hint of cinnamon, they’re irresistibly moist and flavorful. With a quick prep time of just 15 minutes, they’re an ideal make-ahead snack or breakfast option for busy days. Whether enjoyed warm out of the oven or stored for later, these muffins are a guilt-free treat that’s as delicious as it is nutritious. Perfect for Weight Watchers and clean-eating enthusiasts alike, they’re a must-try for anyone craving a wholesome baked good!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 1.5 cups Rolled oats
• 0.5 cups All-purpose flour
• 1.5 teaspoons Baking powder
• 0.5 teaspoons Baking soda
• 1 teaspoons Ground cinnamon
• 0.25 teaspoons Salt
• 2 medium Ripe bananas (mashed)
• 2 large Eggs
• 0.33 cups Low-fat milk
• 0.25 cups Honey
• 1 teaspoons Vanilla extract
• 0.5 cups Chopped walnuts
• 0 Non-stick cooking spray

Directions

Step 1

Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or spray with non-stick cooking spray.

Step 2

In a large mixing bowl, combine the rolled oats, all-purpose flour, baking powder, baking soda, ground cinnamon, and salt. Mix well to ensure all the dry ingredients are evenly distributed.

Step 3

In another bowl, mash the ripe bananas until smooth. Add the eggs, low-fat milk, honey, and vanilla extract. Whisk together until fully combined.

Step 4

Gradually add the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix; the batter should still be slightly lumpy.

Step 5

Fold in the chopped walnuts to the batter, ensuring they're evenly distributed.

Step 6

Divide the batter evenly between the 12 muffin cups, filling each about 3/4 full.

Step 7

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 8

Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Step 9

Serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days or freeze for longer storage.

Nutrition Facts

Serving size	(732.6g)

Amount per serving	% Daily Value*
Calories	1683.8

Total Fat 60.0g	0%
Saturated Fat 9.4g	0%
Polyunsaturated Fat g
Cholesterol 378.3mg	0%
Sodium 2083.4mg	0%
Total Carbohydrate 247.4g	0%
Dietary Fiber 26.0g	0%
Total Sugars 84.3g
Protein 54.7g	0%

Vitamin D 115.3IU	0%
Calcium 309.3mg	0%
Iron 12.8mg	0%
Potassium 1862.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.9%

Protein: 12.5%

Carbs: 56.6%