Banana and Oat Muffins

I had been searching for a healthier muffin for the lunch boxes when I came across this recipe so thought I would give them a try.

I really liked them and so did 3 out of the 5 kids. Even though they weren’t an unanimous success for the family, I will be definitely making them again as I found them a filling and tasty morning tea snack for myself – it isn’t always about the kids!

Banana and Oat Muffins

Ingredients:

  • 2 cups wholemeal plain flour
  • 1 tsp ground cinnamon
  • 1/2 tsp bicarbonate of soda
  • 1 cup rolled oats
  • 1/2 cup brown sugar
  • 2 eggs
  • 2 bananas, mashed
  • 3/4 cup Greek yoghurt
  • 1/4 cup canola oil

Method:
1. Preheat oven to 200°C. The recipe said it made 12 muffins, but I must have made a smaller size as I made 18 from this recipe. Line your muffin trays with patty pans.
Healthy Banana Muffins
2. Add flour, cinnamon, bicarb soda, oats and brown sugar to a bowl. Mix with a wooden spoon.

Healthy Banana Muffins
3. In a separate jug, whisk eggs, yoghurt and oil together.

Healthy Banana Muffins
4. Mash bananas. I actually used our potato masher!

Healthy Banana Muffins
5. Add the mashed banana to the jug and stir to combine.

Healthy Banana Muffins
6. Pour the banana mixture into the bowl with the dry ingredients, Mixing again with the wooden spoon. Mix only enough so it is combined, don’t over mix it.

Healthy Banana Muffins
7. Measure out the muffin mixture into the patty pans.

8. Bake for 20 minutes. To test if they are cooked through, use the skewer test of whether it comes out clean or not.

9. Allow the muffins to sit in the trays for 5 minutes before transferring to a wire rack.

Healthy Banana Muffins
10. As these muffins have reduced oil compared to other muffins that I have cooked, I found that they really needed to be eaten within a couple of days, after that they became a bit dry. Next time I think I will freeze half straight after cooling.

Banana and Oat Muffins
 
Author::
Recipe type: lunch box
Ingredients:
  • 2 cups wholemeal plain flour
  • 1 tsp ground cinnamon
  • ½ tsp bicarbonate of soda
  • 1 cup rolled oats
  • ½ cup brown sugar
  • 2 eggs
  • 2 bananas, mashed
  • ¾ cup plain low-fat yoghurt
  • ¼ cup canola oil
Method:
  1. Preheat oven to 200°C. The recipe said it made 12 muffins, but I must have made a smaller size as I made 18 from this recipe. Line your muffin trays with patty pans.

  2. Add flour, cinnamon, bicarb soda, oats and brown sugar to a bowl. Mix with a wooden spoon.
  3. In a separate jug, whisk eggs, yoghurt and oil together.
  4. Mash bananas. I actually used our potato masher!
  5. Add the mashed banana to the jug and stir to combine.
  6. Pour the banana mixture into the bowl with the dry ingredients, Mixing again with the wooden spoon. Mix only enough so it is combined, don’t over mix it.
  7. Measure out the muffin mixture into the patty pans.
  8. Bake for 20 minutes. To test if they are cooked through, use the skewer test of whether it comes out clean or not.
  9. Allow the muffins to sit in the trays for 5 minutes before transferring to a wire rack.
  10. As these muffins have reduced oil compared to other muffins that I cook, I found that they really needed to be eaten within a couple of days, after that they became a bit dry. Next time I think I will freeze half straight after cooling.

Our Family Menu Plan For This Week.

Day


Sat



Sun



Mon



Tue



Wed


Thu


Fri



Week Starting:
10th March
Rice Paper Rolls
Baking: Banana Cake
Pan Fried Fish and SaladChicken Schnitzel and VegSlow Cooker Chicken Noodle SoupLeft
Overs
Beef Stir FryPumpkin and Feta Risotto

If you are looking for further recipe inspiration, check out my complete list of Family Friendly Recipes. These recipes are in the database of the Planning With Kids Free Menu Planner. You can use the menu planner to plan a week of meals for your family and then print out the associated shopping list.

Or you can check out my March Monthly Menu Plan and download the weekly plans and shopping lists.

If you have a healthier type of muffin recipe, feel free to leave a link etc in the comments.

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Comments

  1. Kate says

    Might try this one with the kids today. We are really interested in sugar free if you find anything.

  2. Imma says

    I often use frozen raspberries instead of banana in this recipe – just add a little more yoghurt. Much tastier.

  3. Julie says

    Did you use the old fashioned oats or the quick cooking ones? I only have the quick cooking ones and I was wondering if I could substitute, thanks.

  4. Gail says

    Thanks for this recipe. I made it yesterday (with a few changes due to what was in my pantry – plain flour instead of wholemeal, oat bran instead of rolled oats) and took them to a play date yesterday afternoon and all the children (and some adults) demolished them saying how much they enjoyed them.

  5. Mette says

    Just made these with xylitol substituting half of the sugar. Delicuous! Next time I’ll try all xylitol. Then try to increase moisture with a bit of milk or water.