Banana Oat Bran Muffins With No Added Sugar

"Yummy muffins with only fruit as the sweetener. Also, no flour only oat bran. This is the second recipe I have tried from "Sweet & Natural; Desserts without sugar, honey, molasses or artificial sweeteners" by Janet Warrington. This is definitely not a cupcake, but a good solid muffin with good nutrition. My kids liked them with jelly or a little spray butter (Hey, we can't eat perfectly ALL the time!). Dense and moist these are a nice breakfast or snack. I used frozen banana because I have a ton of bananas in my freezer, plus I think it mashes more easily. But feel free to use what you have!"
photo by Jenny 2 photo by Jenny 2
photo by Jenny 2
photo by Caroline G. photo by Caroline G.
photo by pekkleguo photo by pekkleguo
photo by pekkleguo photo by pekkleguo
photo by gillygirl photo by gillygirl
Ready In:




  • Preheat the oven to 425°F Spray your muffin cups with cooking spray.
  • Combine the dry ingredients in 1 bowl.
  • In another mix the banana, the milk, egg whites, and oil together until they are well combined.
  • Add the wet to the dry and mix until it is combined. Then add the raisins and combine.
  • Put them into the muffin tins.
  • Bake for 18-25 minutes or until golden.

Questions & Replies

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  1. Reminded me of oatmeal with a crunch. Here's what I tweaked: 2c oat bran No oil. Used 1/2 c apple sauce instead. 2 egg whites (but I had planned to use a boiled mix of 1 Tbsp flax seed meal and 3 Tbsp water but the meal was MIA) 2 Frozen bananas (microwave defrost setting for 3 min) 1/2 c diced dried prunes. 1/2 c almond milk instead of cows milk. Baked for 25 min at 350 degrees in silicon muffin cups with a bit of cooking spray set on a sil pat rack (holes in it). I took other reviewers advice and put the prunes in the wet ingredients. Makes 12 muffins about 1/4" from the top of the cup. They don't rise much at all.
    • Review photo by Caroline G.
  2. Pretty good after I changed the temp. Recipie says 425 for 18-25 minutes. It didn't sound right to me. My experience with baking is that pretty much everything ideally bakes at 350 but I followed the recipie. After 18 mins, muffins were way over done, hard as a rock. I tried again at 350 for 25 minutes and they came out great. Yummy if your taste buds are used to bland, no sugar recipes. If you're used to eating sugar, you may not like these.
  3. Yes, these were very dense, a bit dry, even using a whole egg. The taste was very good. I used raisins and cranberries, and a little bit of slivered almonds. The reduced sugar recipe was much appreciated!
  4. very dense. didnt put in nutmeg (had none), no raisins (personal preference), left the bananas in some chunks, added ~1/4c brown sugar (trader joes), added extra cinnamon, 1 egg instead of 2 egg whites. out of the oven, it's just okay, i think it really needs the raisins, but i dont like raisins.
  5. really great muffins! No raisins in the house, but chocolate chips worked just fine.


  1. Tried to make it allergy free. See other comments.
  2. These were great warmed up with a small amount of butter. I am trying to reduce sugar in my diet so I didn't add any extra sugar, and I find they are tasty, but definitely not very sweet. For half the recipe I used dried dates instead of raisins. The nutrition values on dates are almost identical to that of raisins in terms of sugars and fiber content. For the other half I used chopped pecans because I forgot to buy walnuts. I will definitely make these again.
  3. This is a great recipe I used apple sauce instead of oil and wheat bran instead of oats because I couldn't find oat bran, I also added dried cranberries, raisins, apricots and figs and they were fabulous. I want to make them again with oat bran. =-)
  4. Best healthiest muffins ever! If you had a sweet tooth you can add 1/4 cup brown sugar but they are great even without it. I like prunes a lot so I substituted the raisins once with the chopped prunes. Try that version you won't regret it. This is great, simple and healthy recipe! Both my hubby and 11 month old boy loved them.
  5. I baked this into a loaf instead of muffins. I used wheat bran instead of oat bran, applesauce instead of oil, and ran out of fat-free soymilk so I had to mix it with water... super-skim milk! I also left out the raisins due to personal preference. The batter seemed really thick, so I added an additional 1/4c of water. I would probably add more cinnamon, or some Splenda maybe, if I made this again... I don't mind the "bran" taste, but it was very overpowering. (Again, this might not be the case if I'd actually have used oat bran.)


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