Banana Oat Breakfast Muffins

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!

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!

This post contains Amazon Affiliate links. If you clicked the link then made a purchase, a small percentage of the sale price would be paid to this me. It doesn’t cost you anything more but it helps keep the lights on over here!

 

Breakfast Muffins - Banana Oat Muffins

5 from 1 reviews
Banana Oat Breakfast Muffins
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
To make larger muffins, you can double the quantities. Or make 6 muffins instead of 12 using this recipe. I've listed some of the toppings I've used when making these muffins - any dried fruit or nuts would be suitable, just add your favourites. Chocolate drops would be good too! I have found that peeling the paper liners away before storing is best, as they have a tendency to stick to the outside of the muffin.
Ingredients
  • 2 medium, ripe bananas
  • 240ml skimmed milk
  • 1 egg
  • 90g porridge oats
  • 5g baking powder
  • 5g cinnamon
  • 2 tbsp sweetener
Suggested Toppings - not included in calorie count
  • raisins
  • dried cranberries
  • shredded coconut
  • almonds
  • macadamia nuts
  • sunflower seeds
  • pumpkin seeds
Instructions
  1. Preheat oven to 190C/Gas 5.
  2. Line a muffin tin with 12 paper liners.
  3. Mash the bananas in a bowl, then whisk in the milk and egg.
  4. Add the oats, baking powder, cinnamon, and sweetener. Stir to combine.
  5. Leave to stand for 15 minutes to thicken.
  6. Divide between the mixture between the paper liners.
  7. Add your desired toppings - optional.
  8. Bake for 20 - 30 minutes until set.
  9. When cooked, remove the muffins from the tin and transfer to a wire rack to cool completely.
  10. Can be stored in an airtight container for around 5 days.
Notes
The nutritional information is approximate and worked out by using online resources. I am not a doctor, or dietitian, or providing medical advice, and hold no responsibility for the complete accuracy of calorie counts and nutritional information. I advise you check your own resources if you are using recipes to lose weight. All weight loss programmes should be followed on advice from a doctor.
Nutrition Information
Serving size: 1 Calories: 58 Fat: 1g Carbohydrates: 10g Sugar: 3g Sodium: 7g Fiber: 1g Protein: 2g

 

Breakfast Muffins - Banana Oat Muffins

Please feel free to share this recipe for Banana Oat Breakfast Muffins by using the social buttons on the side or bottom of this post, and don’t forget that you can subscribe to The Purple Pumpkin Blog by email, on Feedly or on Bloglovin’ so you don’t miss out!