These Healthy Banana Oat Muffins are quick and easy to mix in one bowl! Perfect for the lunchbox, breakfast on the go or a delicious snack, they have no added refined sugar and are great for the kids (and adults too!). Get a batch made in only 25 minutes!
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
- Buttermilk- if you don't have it- add either 1tbsp lemon juice or 1 tbsp 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!
- 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!
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.
You can store these muffins in the fridge for 5 days in an airtight container
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.
Add either 1tbsp lemon juice or 1 tbsp 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!
More easy recipes for lunchboxes
Healthy Banana Oat Muffins
- 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
- Preheat oven to 180° degrees celsius (355F)
- Mash the bananas.
- Combine the wet in gredients and mix well.
- Add the dry ingredients and mix until just combined.
- Evenly divide between muffin holes.
- Chop banana into 12 slices.
- Top each muffin with a slice of banana and a sprinkling of the extra oats.
- Bake at 180 degrees celsius (355F) for 20 minutes or until golden and a skewer comes out clean.