Banana Oat Muffins

Healthy, naturally sweetened muffins with wholesome oats and wholemeal flour.

Ingredients

• 500g ripe bananas (about 4 large), peeled
• 2 large eggs
• 60g natural Greek yogurt
• 60-80ml milk (dairy or plant-based)
• 1 tsp vanilla extract
• 90g rolled oats
• 90g wholemeal flour (or mix of wholemeal and plain flour)
• 7.5g baking powder
• 2.5g baking soda
• 1/2 tsp ground cinnamon
• Pinch of salt
• Optional: 30g chopped nuts, dark chocolate chips, or sultanas

Method

1. Preheat oven to 180°C (160°C fan). Line a 12-hole muffin tin with paper cases or lightly grease.
2. Mash bananas in a large bowl until smooth.
3. Add eggs, Greek yogurt, milk, and vanilla extract to the bananas. Mix until combined.
4. In another bowl, combine oats, flour, baking powder, baking soda, cinnamon, and salt.
5. Gently stir dry ingredients into wet ingredients until just combined. Batter will be lumpy and thick.
6. Fold in optional extras if using.
7. Spoon batter evenly into muffin cups. They will be quite full.
8. Bake for 22-27 minutes, checking with a skewer from 22 minutes onwards. Skewer should come out mostly clean.
9. Cool for 5 minutes in the tin, then transfer to a wire rack.

Nutrition (per serving, approximate)

Notes

These muffins are naturally sweetened with banana - no added sugar needed.

The oats make them filling and nutritious, perfect for breakfast or snacks.

Store in an airtight container for up to 3 days or freeze for up to 3 months.

Tags: #banana #breakfast #vegetarian