This easy Banana Oat Muffin recipe makes a great snack for the family. These easy Muffins are also freezer friendly making them perfect for the kids lunch boxes!
Light, fluffy and packed with banana and oats, these muffins really are a delicious snack. This recipe will also make a big batch, usually I pop half into the freezer for a quick snack or lunch box treat.
Banana Muffin Ingredients:
These sweet muffins are super simple to make, you most likely already have most of the ingredients sitting in your pantry and fridge!
- Bananas – the riper the better
- Self-raising flour
- Cinnamon
- Bicarbonate of Soda
- Rolled Oats
- Brown Sugar
- Eggs
- Plain Yoghurt – you can use vanilla, plain, greek etc.
- Coconut Oil – you can also use melted butter instead
How to Make Banana Oat Muffins:
Making this recipe really is simple, all you need to do is:
- Place the dry ingredients into a large bowl and stir to combine,
- Mix the wet ingredients together in a jug,
- Combine the two and then stir until just mixed together,
- Divide the mixture between muffin trays and sprinkle some extra rolled oats on top.
- Bake and enjoy!
Tips for making the BEST Banana Muffins:
- The riper your bananas are, the better! Ripe bananas help to give these muffins their sweetness.
- You can also use frozen bananas for this recipe, I suggest blitzing them in a food processor/Thermomix first to blend.
- This recipe will give you approximately 24 muffins. You can use a larger/smaller muffin tin, however the cooking time will vary.
- To store, place in an airtight container and store at room temperature.
- These muffins are freezer friendly, place them in a freezer safe container/bag and store for up to three months.
Looking for more Banana Recipes?
- Easy Wholemeal Banana Bread Recipe
- One Bowl Banana and Strawberry Bread
- Double Chocolate Banana Bread Recipe
- Easy Banana Pikelets Recipe
- Banana and Zucchini Loaf
- Banana Pancakes
Banana Oat Muffins Recipe
This easy Banana Oat Muffin recipe makes a great snack for the family. These easy Muffins are also freezer friendly making them perfect for the kids lunch boxes!
Equipment
- 2 x 12 hole muffin trays
Ingredients
- 2 cups self raising flour 300 gras
- 1 teaspoon ground cinnamon
- ½ teaspoon bicarbonate of soda
- 1 cup rolled oats 110 grams
- ½ cup brown sugar 80 grams
- 2 eggs
- ¾ cup plain yoghurt 190 gras
- ¼ cup coconut oil liquid – 50 grams
- 2 bananas 150 grams
For the topping
- ¼ cup rolled oats
Instructions
- Preheat oven to 200 degrees celsius (fan-forced) and line 2 x 12 hole muffin trays.
- Mash the bananas and set aside until needed.
- Place the self-raising flour, cinnamon and bicarb soda into a bowl, add the rolled oats and sugar and stir to combine
- Whisk eggs, yoghurt and oil together, add mashed banana and stir to combine
- Pour into bowl with dry ingredients and mix with a spoon until just combined – mixture will still be lumpy
- Spoon into muffin tin and sprinkle with the extra rolled oats. Bake for 18 – 20 minutes or until lightly golden and cooked through.
- Allow to cool 5 minutes and then transfer to a wire rack to cool completely.
Thermomix Instructions
- Preheat oven to 200 degrees celsius (fan-forced) and line 2 x 12 hole muffin trays.
- Place the bananas (cut in half) plus the coconut oil, eggs and yoghurt into a Thermomix bowl and mix for 8 seconds, speed 8 to combine.
- Scrape down the sides of your Thermomix bowl and add the remaining ingredients. Mix for 10 seconds speed 4, reverse.
- Scrape down the sides of your Thermomix bowl and mix for a further 5 seconds, speed 4, reverse to combine.
- Spoon into muffin tin and sprinkle with the extra rolled oats. Bake for 18 – 20 minutes or until lightly golden and cooked through.
- Allow to cool 5 minutes and then transfer to a wire rack to cool completely.
Notes
- The riper your bananas are, the better! Ripe bananas help to give these muffins their sweetness.
- You can also use frozen bananas for this recipe, I suggest blitzing them in a food processor/Thermomix first to blend.
- This recipe will give you approximately 24 muffins. You can use a larger/smaller muffin tin, however the cooking time will vary.
- To store, place in an airtight container and store at room temperature.
- These muffins are freezer friendly, place them in a freezer safe container/bag and store for up to three months.
Nutrition
Serving: 0gCalories: 109kcalCarbohydrates: 18gProtein: 3gFat: 3gSaturated Fat: 2gTrans Fat: 1gCholesterol: 15mgSodium: 33mgPotassium: 84mgFiber: 1gSugar: 6gVitamin A: 34IUVitamin C: 1mgCalcium: 20mgIron: 1mg
Tried this recipe? Please leave a rating and tag me on Instagram! Mention @createbakemake or tag #createbakemake!
bec {daisy and the fox}
yum!! these sound great! 🙂 can never go wrong on taste.com.au! 🙂
laurenm83
Very true, it’s addictive!
Cassandra
I cannot get my three year old to eat oats! It’s killing me. I mean he will eat capers, olives, all veggies, but not oat biscuits with white chocolate. I am going to try this as he loves banana. If it works I’ll be so happy!
laurenm83
Good Luck!
Emma Fahy Davis
Bananas are awesome, hubby loves banana cake so banana bread and banana muffins are also high on our list. I’ll have to try these ones!
laurenm83
enjoy!