One-Bowl Oat & Banana Muffins
Looking for something simple to bake this week? These One-Bowl Oat & Banana Muffins are soft, naturally sweet and packed with wholesome ingredients.
They're perfect for lunchboxes, afternoon tea or a quick breakfast on the go — and they're a great way to use up those extra-ripe bananas sitting on the kitchen bench!
Ingredients
- 3 ripe bananas (approximately 300 g peeled)
- 2 eggs
- 70 g Organic Raw Sugar
- 60 g Organic Virgin Coconut oil, melted
- 1 tsp vanilla extract (optional)
- 90 g Organic Rolled Oats
- 150 g Organic Bakers Flour
- 1 tsp Aluminium Free baking powder
- ½ tsp Aluminium Free Bicarbonate of Soda
- 1 tsp Organic Ground Cinnamon
- Pinch of Himalayan Sea Salt
- 125 mL milk of your choice
- 60 g Organic Seed & Nut Salad Mix
Optional: - ½ cup organic Dark Choc Chips
- Extra seeds for sprinkling
Instructions
1. Preheat your oven to 180°C (160°C fan-forced). Line a 12-hole muffin tin with paper cases.
2. Mash the bananas in a large bowl. Add the eggs, raw sugar, melted virgin coconut oil and vanilla. Stir until well combined.
3. Add the organic rolled oats, organic bakers flour, baking powder, bicarbonate of soda, organic ground cinnamon and Himalayan sea salt. Pour in the milk and gently fold everything together until just combined.
4. Fold through the Organic Seed & Nut Salad Mix. If you're adding chocolate chips, stir them through now too.
5. Divide the mixture evenly between the muffin cases, filling each approximately ¾ full. Sprinkle with a few extra seeds if desired.
6. Bake for 20–25 minutes, or until golden and a skewer inserted into the centre comes out clean.
Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack.