Banana Oat Breakfast Muffins
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.
Servings 12
Calories 192kcal
Ingredients
- 2 medium ripe bananas
- 240 ml skimmed milk
- 1 egg
- 90 g porridge oats
- 5 g baking powder
- 5 g cinnamon
- 2 tbsp sweetener
Suggested Toppings - not included in calorie count
- raisins
- dried cranberries
- shredded coconut
- almonds
- macadamia nuts
- sunflower seeds
- pumpkin seeds
Instructions
- 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.
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
Serving: 1 | Calories: 192kcal | Carbohydrates: 21g | Protein: 5g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Cholesterol: 16mg | Sodium: 726mg | Fiber: 4g | Sugar: 11g