I don’t know about you, but as a mum I’m always looking out for healthier treats that my kids will enjoy.
These muffins use oats as their base instead of the usual flour, which makes them gluten free and high in fibre. They’re also free of refined sugar, using honey instead of sugar as the sweetener. I also use almond milk and coconut oil, making this dairy free for those who can’t have dairy. These muffins do include peanut butter, however if your family has nut allergies you can skip the peanut butter, or choose a different nut or seed butter to suit your preference.
They are absolute winners in so many ways. Simple to prepare and a joy to eat, these muffins will become a go-to family favourite!
These are best eaten within 3-5 days after baking. You can also freeze them for up to 4 weeks. If you plan to use them for lunch boxes, you can make them in mini muffin pans (this will make 24 minis), freeze them and just pop them into the lunch box while frozen. They should thaw out in time to be eaten. In Ramadan, make these muffins at the beginning of the week and enjoy as an effortless suhoor that you can grab from the fridge half-asleep and eat even with your eyes closed!
The Texture: These muffins are slightly grainier and denser than a “normal muffin” as they are more nutritious and filling! The sweetness varies depending on how much honey you use in the recipe. In this recipe, I use 1/3 cup of honey and I find the sweetness to be just right. However, my son prefers them a little sweeter so I add a small amount of powdered stevia to bump up the sweetness for him. I’ve provided both options for you in the recipe below!
- Preheat oven to 180 degrees Celsius or 350 degrees Fahrenheit.
- Line your muffin pans with cupcake liners or give them a quick spray with spray oil to prevent sticking.
- In a big bowl, mash your overripe bananas.
- Add in your eggs, honey, oil, peanut butter and milk.
- In a blender or food processor, grind your oats until they’re fine (I do this in my ninja bullet, and grind in 2 lots).
- Add in your oats and baking powder to the big bowl. Give the mixture a good mix.
- Pour the batter into each muffin cup, filling until just before the top.
- Bake in the oven for 13-15 minutes. The tops will be golden and a skewer poked in will come out clean.
Makes 12 standard muffins or 24 minis.
Tip: Get creative with your leftover muffins! The other day I split one in half and toasted it in a sandwich press and it tasted like banana bread. My son loved it – and you will too!
Nutritional breakdown for each 1 of 12 regular-sized muffins:
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