Hello!

  • Makes 12
  • 1 hours
  • Difficulty Easy
  • 13 Ingredients
By

19 Comments

Both my husband and son absolutely love these muffins and they are great for a quick pick me up.


Ingredients (makes 12 Muffins)

  • 1 1/2 Cups Rolled Oats
  • 1 1/4 Cups Almond Milk
  • 1/4 Cup Dark Brown Sugar
  • 1 Cup (240g) Mashed Ripe Banana
  • 2 Large Egg Whites
  • 2 Tbsp Honey
  • 1 Tbsp Coconut Oil
  • 1 Tsp Pure Vanilla Extract
  • 1/2 Cup Wholemeal Flour
  • 1 Tsp Baking Powder
  • 1/2 Tsp Bicarb Soda
  • 1/2 Tsp Sea Salt
  • 100g Chopped Walnuts

Method

  1. Pour the oats into a large bowl, add the almond milk and mix well. Soak for 30 minutes.
  2. Preheat oven to 200•C. Spray a muffin tray with oil.
  3. Add the brown sugar, mashed bananas, egg whites, honey, oil and vanilla to the oats and mix well.
  4. In a medium bowl, whisk together the flour, baking powder, bicarb and salt. Slowly add the flour mixture to the liquid ingredients. Mix until incorporated. Fold in the walnuts.
  5. Pour the batter into the prepared muffin tin and bake for about 28 minutes.

Notes

Muffins can be frozen in ziplock bags

  • Easy to make and healthy too. Thanks

    Reply

  • So many healthy ingredients! Thanks for sharing

    Reply

  • A great sounding recipe with banana’s. Thank you for sharing this.

    Reply

  • This recipe sounds delicious – I have a morning tea coming up soon and these would be perfect – best get baking!

    Reply

  • these look especially good for work lunches

    Reply

  • YOu could omit the nuts and then they’re school ready!

    Reply

  • Not for school, though, with nuts.

    Reply

  • These definitely look like they’re packed with energy.

    Reply

  • Great variety of ingredients, sounds delicious

    Reply

  • thank you for your recipe, I have some very ripe banana’s that need using up and my school lunch box snacks are low – so perfect timing!

    Reply

  • Love banana muffins and these look amazing

    Reply

  • A dense and yummy looking banana and nut muffin – I imagine scrumptious to eat warmed.

    Reply

  • The beauty of the muffins is indeed that you can bake them in advance and freeze them.


    • It is great to be able to go to the freezer pull out a muffin or two for lunchboxes etc.



      • Yep! I love food for the freezer too and often double batch for this reason – some for now and some for later. :)

    Reply

  • Hi MrsA, wondering if there is a reason why only egg whites are used and if the whole egg can be added ? They do sound delicious and look wonderful.


    • Honestly, just a calorie thing. I just baked some today and used one egg white and one whole egg just to mix it up. You could use two eggs if you aren’t a fan of separating them :)

    Reply

  • Love the nuts in your muffins, they look tasty!

    Reply

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