Banana Oat Muffins
User Reviews
4.9
Banana Oat Muffins
Description
This Banana Oat Muffins recipe feature a base of rolled oats and plain flour flavored with cinnamon, ground ginger, and baking powder for lift. Mashed ripe bananas mix with whisked eggs, almond milk, vanilla extract, and honey to provide moisture and natural sweetness. The batter incorporates fresh strawberries, blueberries, dark chocolate chips, and flaked almonds before baking.
The muffins bake to a golden brown crust, with a soft and slightly dense crumb from the oats and bananas. The fruits and nuts give added texture and pops of sweet, tart, and crunchy elements in every bite. The warm spices complement the banana flavor without overpowering it.
These muffins can be customized with flaxseeds for nutrition or with small amounts of shredded carrot or courgette if desired. Using super ripe bananas improves sweetness and moisture. The muffins are well suited for breakfast or a wholesome snack.
They can be baked in one or two muffin tins and should be cooled before serving to set properly.
Ingredients
- 180 g rolled oats
- 120 g plain flour
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 2 teaspoon baking powder
- 2 banana mashed
- 2 egg whisked
- 250 ml almond milk
- 1 tablespoon vanilla extract
- 80 ml honey or maple syrup
- 30 g dark chocolate chips
- 5 strawberries chopped
- 20 g almonds flaked
- 100 g blueberries
Instructions
- Preheat your oven to 180°C/160°C(fan)/350°F/Gas 4.
- In a large bowl, mix together 180 g Rolled oats, 120 g Plain flour, 1 teaspoon Cinnamon, 1 teaspoon Ground ginger and 2 teaspoon Baking powder.
- In a small bowl, mash 2 Bananas and add the 2 Eggs, 250 ml Almond milk, 1 tablespoon Vanilla extract and 80 ml Honey.
- Pour the liquid into the oat mixture.
- Stir together until combined.
- Line a 12 hole muffin tin (or two 6 hole muffin tins) with muffin cases. Divide half of the 100 g Blueberries, half of the 5 Strawberries, half of the 20 g Flaked almonds and half of 30 g Dark chocolate chips between them.
- Pour the oat muffin mixture i to the cases until nearly full.
- Top with the rest of the almonds, strawberries, blueberries and chocolate chips.
- Put into the oven for 30 minutes. Leave to cool for 30 minutes before serving.
Notes
- Adding a couple tablespoons of flaxseeds can increase nutritional content.
- Use very ripe bananas for best texture and sweetness in the muffins.
- Watch the amount of shredded carrot or courgette if included, as too much can make muffins too wet.
- Using all oat flour produces denser muffins compared to a mix of oat and plain flour.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 180 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 180kcal | 9% |
| Carbohydrates | 32g | 11% |
| Protein | 5g | 10% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 27mg | 9% |
| Sodium | 43mg | 2% |
| Potassium | 263mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 10g | 20% |
| Vitamin A | 55IU | 1% |
| Vitamin C | 5.4mg | 6% |
| Calcium | 85mg | 9% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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