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Baking and desserts

Healthy Banana Oat Muffins

35 min, 10 active6 servings180 kcal per servingEasy

These muffins get their sweetness from ripe bananas and use rolled oats blitzed into flour instead of wheat flour. There is no sugar or butter, just a little honey for flavour and yoghurt for tenderness. They come out moist and soft with a hint of cinnamon, great for breakfast on the go, a snack or a lunchbox. Everything goes into a blender in 5 minutes and they bake in about 20. The one non-negotiable: the bananas must be properly ripe, with dark spots on the skin.

Method

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  1. Heat the oven to 180°C. Line a 12-hole muffin tin with paper cases or grease a silicone tray.

  2. Blitz the oats in a blender for 30-40 seconds to a flour.

  3. Add the bananas, eggs, yoghurt and honey and blend until smooth.

  4. Add the baking powder, cinnamon and salt and pulse for 5-10 seconds.

  5. Let the batter rest for 5 minutes so the oat flour swells and thickens it.

  6. Divide between the cases, filling them three-quarters full.

  7. Bake for 20-25 minutes until risen, golden and a skewer comes out clean.

  8. Cool in the tin for 10 minutes, then on a rack. They are moist while warm and firm up as they cool.

Tips for success

  • Unripe bananas give bland muffins. Use the ripest you have.
  • Paper cases stick to warm muffins. Let them cool completely and the paper peels off easily.
  • Keep the oven shut for the first 15 minutes or they may sink.
  • If they are dense, avoid over-blending once the baking powder is in.

Serving and storage

Serve with plain yoghurt, berries or a glass of milk. They pack well for work, school or after the gym.

Keep in an airtight container in the fridge for up to 4 days. Freeze for up to 2 months and microwave for 20-30 seconds.

Variations

  • Berry: fold in 100 g blueberries or raspberries after blending.
  • Chocolate: add 1 tablespoon cocoa and a little chopped dark chocolate.
  • Nutty: sprinkle chopped walnuts on each muffin before baking.

Calories and macros

Per serving (about 115 g):

180kcal
6.6protein, g
3.9fat, g
30.4carbs, g

Per 100 g: 157 kcal, P 5.8, F 3.4, C 26.5. An estimate based on average ingredient values. Your daily calories ›

VegetarianLightFor kids

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Frequently asked questions

Can I make banana oat muffins without eggs?

Yes. Replace the 2 eggs with 2 tablespoons of ground flax or chia mixed with 90 ml water and left for 10 minutes. They will be slightly denser but hold together well.

What can I use instead of oat flour?

About 130 g wholemeal wheat flour, or a mix of rice and corn flour. Wholemeal gives a lighter rise but a less tender crumb.

Why are my muffins wet inside?

Banana and yoghurt make a moist crumb, which is normal. If they are actually raw, bake 5 minutes longer and test with a skewer, and let them cool fully to set.