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.
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 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.
- 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
- 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. 
- Add flour, cinnamon, bicarb soda, oats and brown sugar to a bowl. Mix with a wooden spoon.
- In a separate jug, whisk eggs, yoghurt and oil together.
- Mash bananas. I actually used our potato masher!
- Add the mashed banana to the jug and stir to combine.
- 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.
- Measure out the muffin mixture into the patty pans.
- Bake for 20 minutes. To test if they are cooked through, use the skewer test of whether it comes out clean or not.
- Allow the muffins to sit in the trays for 5 minutes before transferring to a wire rack.
- 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 Salad | Chicken Schnitzel and Veg | Slow Cooker Chicken Noodle Soup | Left Overs | Beef Stir Fry | Pumpkin 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.