Healthy Banana Oat Muffins (no sugar)
User Reviews
5
Healthy Banana Oat Muffins (no sugar)
Description
Healthy Banana Oat Muffins (no sugar) combine ripe bananas, oats, and wholemeal flour for a wholesome, naturally sweet baked treat. The recipe includes sunflower oil, an egg, and milk to create a batter that yields moist muffins with a tender crumb. Baking powder and bicarbonate of soda help the muffins rise evenly. Dried apricots, raisins, and walnuts add bursts of texture and flavor.
The muffins bake to a golden finish with a soft interior. The oats give a subtle chewiness while the nuts contribute crunch, balancing the soft banana and dried fruit sweetness. The overall taste is mildly sweet and satisfying without refined sugars.
These muffins can be served warm from the oven and freeze well once cool. Variations include substituting applesauce for banana or changing dried fruits. They are portioned for either 9 larger or 12 smaller muffins, baked accordingly. This recipe relies on the natural sugars in the fruit for sweetness rather than added sugars.
Ingredients
- 2 small banana very ripe
- 75 ml (3 floz/ ⅓ cup) sunflower oil (or other neutral oil e.g. grape seed/canola)
- 1 large egg organic
- 125 ml (4 floz /½ cup) milk or milk of your choice, whole
- 100 g (3.5oz/1¼ cups) porridge oats or oatmeal, medium
- 100 g (3.5oz/ ¾ cup) wholemeal flour or mix with plain (all-purpose) flour
- 2 teaspoon baking powder
- ½ teaspoon bicarbonate of soda (baking soda)
- 75 g (3oz / ⅓ cup) raisins and/or dried cranberries
- 75 g (3oz / ⅓ cup) dried apricot finely chopped (or prunes
- 25 g (2 tbsp) walnuts broken (or mix of nuts)
Instructions
- Preheat the oven to 200°C/180°C fan/400°F; Gas 6. Either grease a muffin tin (no need if non-stick) or line with 12 paper cases or parchment.
- In a large bowl, mash the banana and stir in the oil, egg, and milk until combined. Gradually add the rest of the dry ingredients (either from another bowl or direct) oats, flour, baking powder, soda, dried fruits and nuts until well combined.
- Spoon the mixture into the cases or parchment in the muffin tin. Fill ¾ of the way up. Bake in the oven for 15-20 minutes or until golden and a skewer inserted comes out clean.
- Leave to cool for 5-10 minutes before taking out of the tin.
Notes
- Fresh from the oven is best, but muffins freeze well for up to a month if sealed.
- Adjust bake time to muffin size: around 15 minutes for small, up to 20 minutes for large.
- This recipe uses bananas and dried fruit as natural sweeteners, so no added sugar is included.
- Measure ingredients by weight for accuracy, using metric scales when possible.
- Try swapping banana for apple sauce or using different dried fruits like dates or currants.
- For added calcium, sprinkle sesame seeds on top before baking.
User Reviews
Overall Rating
5
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