Healthy Banana Oat Muffins, a one bowl wonder!

Name: Healthy Banana Oat Muffins
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 1 cup rolled oats; 2 cups self raising flour; 1 cup buttermilk (see tip above if you don't have any!); 125 grams cream cheese; 1 tsp ground nutmeg; 1 egg; 1 tsp vanilla paste; 4 bananas (3 for the muffins and one for on top); 2 tbsps extra oats for on top

Why you're going to love this recipe

Although I'm a good cook, I'm not a good kitchen hand. I would rather cook a million dishes than wash up one. I like to do as many things as possible in one bowl, or one appliance (like this whole apple cake that uses the food processor!) to minimise cleanup.

Here are the other reasons you will love this healthy banana oat muffins recipe:

packed with protein

a healthy option

taste just like banana bread

freezer friendly

delicious with no extra added sugar

there is nothing unusual in these, just ingredients you probably already have at home!

these muffins are designed to be more filling, hence the cream cheese, therefore they are perfect for kid breakfasts

What goes into the recipe

ingredients: bananaa, buttermilk, cream cheese, self raising flour, vanilla, egg, cinnamon

Buttermilk- if you don't have it- add either 1tbsp lemon juice or 1 tablespoon white vinegar to one cup of milk. Leave it to sit for 5 minutes and the acid will help turn the milk into a buttermilk like substance!

Cream cheese- to make these extra filling and packed with protein

Self-raising flour- already contains a rising agent. If you don't have this flour- the ratio for adding baking powder is 2 tsps baking powder to one cup of flour.

How to make this recipe

Preheat oven to 180° degrees celsius (355F) ½ an hour of preheating will be perfect.

Prep your muffin tin, either non stick or using cake liners

Mash the bananas, using a fork!

Combine the wet ingredients and mix well you want to mix this bit well to make sure there are not any lumps of cream cheese left.

Add the dry ingredients and mix until just combined. DON'T OVERMIX. This is a muffin recipe not a sponge cake!

mashing the bananas, combining the wet ingredients and mixing, adding in the dry ingredients

Evenly divide between muffin holes. I use an icecream scoop.

Chop banana into 12 slices. As thin as they need to be to get 12 slices!

Top each muffin with a slice of banana and a sprinkling of the extra oats. The banana will caramelise on top.

Bake at 180 degrees celsius (355F) for 20 minutes or until golden and a skewer comes out clean. Just don't stick the skewer through the banana slice!

Mixing the wet and dry ingredients, slicing bananas, muffins in the holes, topped with banana slices, and sprinkled with oats

Expert Tips and FAQs

DON'T OVERMIX! I know it's tempting, but stodgy dense muffins are what happens when you overmix.

Bake in a non stick pan- these ones from RACO Aerolift are perfect for it

Make sure you put banana slices on top! They caramelise and come out super delicious in the oven.

How do I store these muffins?

You can store these muffins in the fridge for 5 days in an airtight container

Can I freeze these muffins?

You can freeze these muffins until solid on a tray and then transfer to an airtight container where you can store them up to 3 months.
Defrost in the fridge overnight or in the lunchbox from frozen.

How can I make my own buttermilk?

Add either 1tbsp lemon juice or 1 tablespoon white vinegar to one cup of milk. Leave it to sit for 5 minutes and the acid will help turn the milk into a buttermilk like substance!