BakingRecipes

Healthy Banana And Oat Muffins Recipe

By September 30, 2018 No Comments

These little banana and oat muffins are the best! In fact, Mason, our little one had a full-on melt-down when he wasn’t allowed one before bed :). He ended up getting a half, I know… bad parenting.

These are super easy and if you bought too many bananas on your recent trip to the supermarket why not utilise them to whip up some muffins.

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Healthy Banana And Oat Muffins Recipe


  • Author: sammayell

Description

Full of oats, wholemeal flour, and honey as the sweetener of choice I reckon you can title these muffins healthy. Healthiness aside, they’re delicious and full of flavour. Your work colleges will be envious.


Ingredients

  • 1 1/2 cups organic oats
  • 1 1/2 cups wholemeal flour
  • 1 tsp baking soda
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1/2 cup honey
  • 1/2 cup olive oil
  • 1/4 cup milk (soy, almond, coconut are all fine)
  • 2 free range eggs
  • 2 large mashed bananas
  • 1 tbsp raw sugar
  • 1 tbsp oats (extra)

Instructions

  1. Grease up your muffin tray and pop on the oven to 165˚c I believe that’s 325 degrees Fahrenheit. Grab a large bowl and add in your eggs, honey, and oil mixing with a whisk until well combined. Then add in your mashed banana, milk and vanilla extract.
  2. In a separate bowl, sift the flour, baking soda and cinnamon then add your organic oats and mix together with a fork. Once you’re satisfied, add the dry ingredients to your wet ingredients being sure to only mix them until just combined. This will give your finished muffin a lighter texture so is pretty important.
  3. Grab a large spoon and fill up your muffin tray with the batter, you should manage to fill each cup up about 3/4 full before you’re out, making 12 medium sized muffins. There’ll be a bit of rising to the muffins so don’t go overflowing your muffin tray, plus you’ll probably run yourself short on the batter. Finally, before you slide your tray in the oven sprinkle some raw sugar and oats over your muffins to give them that pro finish.
  4. Bake muffins for 25 minutes, or until an inserted knife comes out clean. Place muffins on a cooling rack before eating, you know I wonder if there’s any point even writing that! Who waits 20 minutes before consuming baking… not me.

Notes

Chocolate, nuts, berries… you can get crazy with extra toppings and inclusions with this recipe. One of my favourites is folding frozen raspberries into the batter before baking. Get creative and share your results in the comments.

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