Banana and Oat Muffins

Name: Banana and Oat Muffins
Total time: 35 min
Yield: 12 servings
Ingredients: 400 g Bananas; 200 g Self-raising flour; 120 g Rolled oats; 2 ea Free range eggs; 150 ml Milk; 80 g Honey; 60 ml Vegetable oil

Uses the bananas nobody will eat and fills a fortnight of snack breaks.

Serves 12 35 min 6g proteinKid-friendly

VegetarianBakeLunchboxFreezer friendlyBudget

Plan it this week

Ingredients

Bananas400 g
Self-raising flour200 g
Rolled oats120 g
Free range eggs2 ea
Milk150 ml
Honey80 g
Vegetable oil60 ml

Method

Heat the oven to 180C and line a 12-hole muffin tin with paper cases.
Mash the bananas well in a large bowl — the browner they are, the sweeter the muffins.
Beat in the eggs, milk, honey and oil until smooth.
Fold in the flour and oats with a light hand and stop as soon as the flour disappears; overmixing makes them tough.
Divide between the cases and bake for 20-22 minutes until springy in the middle.
Cool completely on a rack before freezing them individually — one straight into the lunchbox thaws by recess.

Cooking for a different diet?

Swaps that keep this dish what it is. The prices on this page are for the recipe as written.

Vegan
- 20 g Ground flaxseed instead of Free range eggs
- 150 ml Oat milk instead of Milk
- 80 g Maple syrup instead of Honey
Stir the flaxseed into 90 ml water and let it thicken for 5 minutes before beating it in with the milk and syrup; bake for the same 20–22 minutes.
Gluten-free
- 200 g Gluten-free self-raising flour instead of Self-raising flour
- 120 g Gluten-free rolled oats instead of Rolled oats
Rest the batter for 10 minutes before filling the cases so the gluten-free flour hydrates; bake for the same time.
Dairy-free
- 150 ml Oat milk instead of Milk