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Breakfast Banana + Oat Muffins

Sometimes there are mornings that breakfast on-the-go is necessary (like a 5am bus trip for children’s sport!). These muffins are perfect for those mornings, but equally perfect for lunchboxes on any day! They are super simple to make and flexible with their toppings so you can please everyone! We often sprinkle different toppings on each muffin before placing in the oven.

// ingredients \\

2 very ripe bananas (160g) chopped

2 large free range eggs

60g raw honey

270g organic plain or greek yogurt

270g organic gluten free oats

1tbsp hemp seeds

1½  tsp baking powder

½ tsp baking soda

1 tsp cinnamon

1 tsp vanilla

Pinch sea salt

OPTIONAL: mix through 150g or top individual muffins with your choice of organic sultanas, dates, chopped apple, chopped nuts + seeds.

 

// method \\

Preheat oven 180° fan-forced. Line 12 hole muffin tin.

Place ingredients into TM bowl or food processor in the order given. Mix speed 5 / 1 min.

Scrape down bowl + mix again speed 9 / 10 secs.

OPTIONAL: Add 150g of nuts or seeds and mix reverse / speed 2 / 10 secs

Divide batter equally into muffin tray, filling each cup about ¾ of the way*.

Bake for 15-20mins or until a knife inserted in the centre comes out clean.

Note: these muffins are quite coarse, due to using rolled oats. If you would like a finer texture I would suggest using quick oats, or making oat flour first.

*We like to make 11 muffins and have them a bit bigger!

 

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