These Banana Oat Breakfast Muffins are a great grab and go breakfast that you can pick up as you’re heading out the door. You can make these breakfast muffins ahead for the week and store in an airtight container. They can be customised with your favourite toppings, and are gluten free too!
Banana Oat Breakfast Muffins
These are not your usual muffins – there is no flour involved whatsoever, making them fab for those who need to follow a gluten free diet. Porridge oats are used instead of flour – just make sure that you use a gluten free baking powder. I’ve made these muffins a few times now, and they seem to have a slightly different texture every time – I think it depends on the size and ripeness of the bananas that go into the mix, and also the size of the porridge oats themselves – or maybe it’s just one of those things. Every time though, they have been yummy, and at around 60 calories per muffin, I grab a couple for a quick breakfast on the go.
Muffins are made by mixing the dry and wet ingredients separately, and then adding the dry ingredients to the wet. Once combined, the mixture needs to stand for around 15 minutes to thicken up a bit. I used a dessert spoon to divide the mixture, and then topped with dried fruit and nuts to add different flavours and textures to the muffins. You don’t have to add these if you don’t want to.
In the large photos of the cooked muffins, you can see how big they are – coming up about half way up the liner. This was the first time I made them. Second time around I doubled the mixture, and duh, made bigger muffins (remember the double the calories if counting them). I used double mixture in the photo below right, and you can see the difference in size. Experiment to see what is the best muffin size for you!
I made a batch of 12 muffins and stored them in an airtight container for the week, in the fridge for a week – they lasted well. I also learned that it is best to remove the paper liners once they’re cooked and cooled, as it did have a tendency to stick to the sides of the muffin – no one wants paper muffins!
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- 2 medium, ripe bananas
- 240ml skimmed milk
- 1 egg
- 90g porridge oats
- 5g baking powder
- 5g cinnamon
- 2 tbsp sweetener
- dried cranberries
- shredded coconut
- macadamia nuts
- sunflower seeds
- pumpkin seeds
- Preheat oven to 190C/Gas 5.
- Line a muffin tin with 12 paper liners.
- Mash the bananas in a bowl, then whisk in the milk and egg.
- Add the oats, baking powder, cinnamon, and sweetener. Stir to combine.
- Leave to stand for 15 minutes to thicken.
- Divide between the mixture between the paper liners.
- Add your desired toppings - optional.
- Bake for 20 - 30 minutes until set.
- When cooked, remove the muffins from the tin and transfer to a wire rack to cool completely.
- Can be stored in an airtight container for around 5 days.
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