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!
Servings: 24 Muffins
Calories: 109kcal
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: 0g | Calories: 109kcal | Carbohydrates: 18g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 33mg | Potassium: 84mg | Fiber: 1g | Sugar: 6g | Vitamin A: 34IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg