Healthy and Moist Banana Oat Muffins

I woke up early this morning. Before everyone else. It was nice to get up in the peace and quiet and move around on my own.

But of course, that didn’t last long. My three-year-old was up about 15 minutes later and sat on the bench and helped me make some muffins. These muffins turned out great and so I thought I’d share the recipe. If the kids hadn’t eaten porridge before they were out of the oven I would have given it to them for breakfast (it’s what I had!)

Print Recipe

Healthy and Moist Banana Oat Muffins

Course

Breakfast, Snacks and Desserts

Servings

Ingredients

• 2 cups wholemeal spelt flour
• 1 cup oats
• 1/2 cup rapadura sugar
• 1/2 tsp bicarb soda
• 2 tsp baking powder
• 1 tsp ground cinnamon
• 2 eggs
• 3/4 cup of full-fat natural yoghurt
• 1 tsp vanilla bean paste
• 1/4 cup macadamia oil
• 2 bananas mashed

Course Breakfast, Snacks and Desserts Servings Ingredients 2 cups wholemeal spelt flour 1 cup oats 1/2 cup rapadura sugar 1/2 tsp bicarb soda 2 tsp baking powder 1 tsp ground cinnamon 2 eggs 3/4 cup of full-fat natural yoghurt 1 tsp vanilla bean paste 1/4 cup macadamia oil 2 bananas mashed

Instructions

1. Pop the oven on to 180 degrees. Grease a 12 hole muffin tin.
2. Sift flour, baking powder, bicarb and cinnamon into a large mixing bowl, then add oats and rapadura sugar and stir to combine.
3. In a separate bowl whisk the eggs, yoghurt and oil together then pop in the mashed bananas and give it a good old stir.
4. Then add the wet to the dry and stir gently until combined.
5. Spoon the mixture into your muffin tin and cook for twenty minutes. Let them cool for a few minutes (if you can keep your hands off them!) and then remove from pan. Scrummy x

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