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Banana Oat Muffins (Kid-Approved)
Snacks

Banana Oat Muffins (Kid-Approved)

25 min Serves 12 muffins

I made these for the first time when I was trying to use up three sad-looking bananas and had zero desire to go to the store. They came out so good that I've made them basically every week since. Nico calls them "the good muffins."

Ingredients

  • 3 ripe bananas, mashed
  • 2 cups rolled oats
  • 2 eggs
  • ¼ cup honey or maple syrup
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • ½ tsp cinnamon
  • Pinch of salt
  • Optional add-ins: chocolate chips, blueberries, chopped walnuts

Method

  1. 1

    Preheat oven to 180°C (350°F). Line a 12-cup muffin tin with paper cases.

  2. 2

    Blend the oats in a food processor until they resemble a rough flour.

  3. 3

    In a large bowl, mix together the mashed banana, eggs, honey, and vanilla.

  4. 4

    Add the oat flour, baking powder, cinnamon, and salt. Stir until just combined.

  5. 5

    Fold in any add-ins you're using.

  6. 6

    Divide the batter evenly into the muffin cases — they'll be about ¾ full.

  7. 7

    Bake for 18–20 minutes until a toothpick comes out clean.

  8. 8

    Cool in the tin for 5 minutes before transferring to a rack.

Notes

These freeze beautifully. I make a double batch, freeze half, and pull them out the night before for lunchboxes. They're best within 4 days at room temperature, or up to 3 months frozen.