Banana and Oat Muffins
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 weekIngredients
- 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
Swaps are suggestions — check labels if you are cooking for an allergy.
What it costs, and where to buy it
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We couldn’t price enough of this recipe to say what it costs yet.
Not priced
- Bananas · 400 g
- Self-raising flour · 200 g
- Rolled oats · 120 g
- Free range eggs · 2 items
- Milk · 150 ml
- Honey · 80 g
- Vegetable oil · 60 ml