Banana Oat Muffins
These light and moist Banana Oat Muffins are a hit with kids of all ages, and you can use any toppings you like.
Servings: 12 muffins
Calories: 186kcal
Ingredients
- 180 g Rolled oats
- 120 g Plain flour
- 1 teaspoon Cinnamon
- 1 teaspoon Ground ginger
- 2 teaspoon Baking powder
- 2 Bananas mashed
- 2 Eggs whisked
- 250 ml Almond milk
- 1 teaspoon Vanilla extract
- 80 ml Honey or maple syrup
- 30 g Dark chocolate chips
- 20 g Flaked almonds
- 150 g Mixed berries
Instructions
- Preheat your oven at 190°C/170°C(fan)/375°F/Gas 5.
- 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 teaspoon 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 150 g Mixed berries, 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 35 minutes. Leave to cool for 30 minutes before serving.
Notes
- Give these muffins a nutrition boost by stirring a couple of tablespoons of flaxseeds in to the mixture.
- Make sure you use super ripe bananas as it will help the texture of the muffins and also make sure they are deliciously sweet.
- You could make these just with oat flour, however they would be more dense.
- Use fresh baking powder - baking powder can lose its effectiveness if it is old or out of date and your muffins might not rise properly.
- Don't over-mix the batter. Just fold it until it is mixed through. Over stirring it can give you tough muffins.
- For even sized muffins, use an ice cream scoop to put the mixture in the muffin case.
- Check the muffins after 35 minutes. The edges should be golden brown and they shouldn't wobble in the centre, but all ovens cook differently. If they seem underdone, bake them an extra 5 minutes.
- It is SO important to let the muffins sit in the muffin tray for 30 minutes to cool before eating. They are moist muffins, so this allows them to cook a little more outside of the oven. It also helps them not stick to the muffin cases.
- These muffins contain a lot of moisture and will probably stick to standard paper muffin cases. To prevent them from sticking, use either non-stick silicone cases or spray the inside of the paper case with a little non-stick spray oil.
Nutrition
Serving: 1muffin | Calories: 186kcal | Carbohydrates: 34g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 44mg | Potassium: 257mg | Fiber: 3g | Sugar: 12g | Vitamin A: 59IU | Vitamin C: 2mg | Calcium: 86mg | Iron: 2mg
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