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Banana Oatmeal Muffin Recipe

Did someone say muffins for breakfast? At just 122 calories and only 1.9g of fat, our low-calorie Banana Oatmeal Muffins make for a tasty morning treat or an on-the-go snack that will be sure to satisfy your sweet tooth.

These light bakes are fluffy and full of flavour. We combine oats and banana with raisins and sunflower seeds, spice the muffins with cinnamon, and then sweeten them with honey and vanilla.

Not only do our breakfast muffins taste incredible, but the banana and oat combination packs 20g of carbohydrates per muffin. Pair with some plain low-fat yoghurt and a piece of fruit for a balanced breakfast.

Prefer to bulk prep your meals for the week? We’ve got you covered! This recipe makes 12 muffins, so they’re a great healthy breakfast option that you can prepare ahead of time or share with your friends and family. You can even freeze them to have in a few weeks!

Serves: 12 muffins

Prep time: 15 minutes

Cook time: 25 minutes

Suitable for freezing: Yes

Ingredients:

  • 200g plain wholemeal flour
  • 1½ tsp baking powder
  • 1 tsp cinnamon
  • 35g oats
  • 3 bananas, peeled and mashed
  • 1 tbsp honey
  • 1 tsp vanilla essence
  • 1 egg, beaten
  • 2 tbsp semi skimmed milk
  • 140g 0% fat Greek yogurt
  • 20g raisins
  • 20 sunflower seeds

Method:

  1. Preheat your oven to 190’C/170’C fan/gas mark 5.
  2. In a medium bowl mix together flour, baking powder, cinnamon and two thirds of the oats.
  3. Now add the wet ingredients - bananas, honey, vanilla, egg, milk, and yogurt to the blender and blend on high for 1 minute or until smooth and creamy.
  4. Then, add the wet mixture to the dry mixture and stir until combined.

Top Tip: If your mixture is looking a little dry, you may need to add some water. This is often dependent on the size of bananas you have used. If needed, add 1 tbsp of water at a time, until you get a batter consistency.

  1. Once you reach the desired mixture consistency, gently fold in raisins and sunflower seeds.
  2. Place muffin cases into your muffin tin and then divide mixture evenly into the muffin cases and sprinkle remaining oats evenly on the top of each muffin.
  3. Pop into your preheated oven and bake for 20-25 minutes until golden brown.
  4. Cool muffins in the tray for 5 minutes and then transfer to a wire rack to finish cooling before serving warm.

Want to save some Banana and Oatmeal Muffins for later in the week? Just remember to store them in an airtight container and they’ll stay fresh for 3-4 days. We recommend microwaving your muffin for 10-20 seconds for a freshly cooked taste!

Want to bulk prep your muffins for longer? Individually freeze the Banana and Oatmeal Muffins on the day of baking and then thaw out the frozen bake in the fridge overnight. Bring to room temperature before serving, and microwave for 10-20 seconds before eating if you like to enjoy your muffin warm.

Looking for more sweet and tasty breakfast options? Why not try our blueberry pancakes or fig and berry porridge recipe? Or if you prefer a savoury breakfast, give our huevos rancheros recipe a go.