These quick and easy Banana Oat Muffins are a healthier snack to grab! They’re loaded with chunks of bananas, rolled oat and raisins
Banana Oat Muffins – a healthier snack
Are muffins supposed to be known for being healthy? If so, I must’ve lost that memo because I never thought they were. Have you seen those over the top muffins sold in cafes? They’re large, tall, and filled with loads of goodies. Also, most of these muffins have the texture of a plush cake! I dread to think about how many calories are in them!
That’s why I love making homemade muffins. If I feel naughty and whip up super-indulgent ones, like these Raspberry and White Chocolate Muffins, I won’t feel as bad because I know what I’ve put in. These homemade Chunky Banana Oat Muffins are way healthier and more nutritious than most of the ones you get in the store.
I have been making healthier style muffins lately because they make a delicious snack for Kai, my 2-year-old toddler. As fussy as he is, Kai has rarely turned down a muffin. Well, maybe once or twice when I was being an overzealous mum and put too many ‘Hidden’ vegetables in them.
Unless we’re trying to eat really well or I’m catering to people’s dietary needs, you’ll hardly see me completely skip the sugar, oil, butter or salt. These are the key ingredients for delicious cooking. However, in saying that, we can lower the amounts we use or substitute them with a healthier version.
These muffins only have 1/3 cup of brown sugar because the sultanas and bananas help provide the sweetness. We also used mild olive oil in place of butter and other processed oils. These are minor changes, but it’s healthier and we avoid having cardboard tasting muffins!
We won’t be using overripe bananas or mushing them. Instead, we’re chopping ripe bananas into little chunks for plenty of banana goodness. There’s also plenty of rolled oats to give the muffins a chewy texture. These muffins are perfect for lunchboxes, and to grab on the go on those busy days!
Back to basics!
My husband, Tomasi, has been on my back for a few months now. He thinks I’m getting a little too fancy and sophisticated with my recipes. He may have a point because I really am a lazy cook, deep down inside.
However, even if I make dishes that are a little complicated, I still indulge in lots of shortcuts that would make those judges in MasterChef cringe. Like store-bought stock or frozen pastries. I also adore my mini food processor, it minces and chops my garlic and herbs for me!
So anyway, because we’re getting back to basics, there’s no better time for a muffin recipe. They’re simple and quick to whip up and, like magic, we’re blessed with a dozen homemade muffins.
I had prepared this Banana Oat Muffin last year and stored the photos on my phone. My hubby looked over at my shoulder when I was scrolling through my photos and asked me, ‘Why don’t you make muffins anymore?’
Good question! There was a time when I would make our household a different batch of muffins each week. So when Kai had his nap today, I whipped up these muffins! I had all the ingredients at home except for buttermilk, so instead of rushing out to buy some, I made a substitute using vinegar and milk. I’ve explained how to do this below under the Ingredients section.
Kai ate two of these muffins today. One for his afternoon snack and one after dinner. When I handed him his first muffin, he smiled widely and clearly said ‘MUFFIN’ before he aggressively grabbed it from me. He got away with the rude snatching because he surprised me. We haven’t taught him that word and I haven’t made him muffins in 6 months. Weird and random toddler stuff!
Ingredients for Banana Oat Muffins
Plain flour (all-purpose flour) does not have any leavening or raising agents (baking powder) mixed into the flour.
Bananas – We won’t be mashing the bananas to incorporate in the batter for this recipe, so we don’t need overripe bananas. Use just ripe or a little overripe but firm bananas, so they’re able to hold their shape when mixed into the batter. We want chunks of bananas in the muffin!
Rolled oats (Old-fashioned oats) are made from husked oat groats that are steamed and flattened. They’re lightly processed and highly nutritious.
Buttermilk – No buttermilk in your fridge? Make buttermilk substitute by mixing 1 cup of milk with 2 tablespoons of vinegar or lemon in a jug. Cover and refrigerate for at least 30 minutes, the milk should thicken slightly. Give it a quick stir before using.
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How to make Banana Oat Muffins
Preheat oven to 190°C (370°F) or 170°C (340°F) for fan-forced ovens. Line a standard 12 hole muffin tin with muffin paper cases/liners and lightly spray the inside of them with oil.
Peel and roughly chop the bananas into little cubes.
For the dry ingredients – Place flour, oats, raisins, sugar and salt into a large bowl. Then sift in (or whisk) the cinnamon, baking powder and bi-carb. Mix well to combine.
For the wet ingredients – In a separate bowl, whisk together the buttermilk, olive oil, egg and vanilla extract.
Make a well in the centre of the dry ingredients, then pour in the wet ingredients. Stir 3 times, then add in the banana. Stir a few more times just until combined and there are no dry parts showing. Take care not to over-mix the batter as this will make the muffins dense.
Time to bake!
Fill the batter in each muffin hole to the top because these muffins won’t rise that much during baking. Bake for 20 to 22 minutes or until a skewer comes out clean when inserted in the middle. Leave the muffins in the tin for 5 minutes, then remove and place on a cooling rack.
Leftovers – Allow the muffin to cool completely at room temperature. Transfer the muffins into an airtight container and store them at room temperature for 2 days (if not humid). Muffins stored in the fridge will last for 5 days and will freeze for up to 3 months.
Looking for some more healthy treat ideas? check out Healthy Waffles, and you won’t believe how good these Black Bean Chocolate Cake taste!
A Third-Party Application calculated the calories and nutritional information. Please use this as an approximate guide only.
Cooking measurements are in Australian standard spoon and cup measurements.
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Cheers (I’ll drink to that) – Cat Tre
Banana Oat Muffins
Ingredients
- 3 small firm ripe bananas (or 2 medium) (NOTE 1)
- 1½ cup plain flour (all-purpose flour) (NOTE 2)
- 1½ cup rolled oats (NOTE 3)
- 1 cup raisins
- ⅓ cup brown sugar (packed)
- ¼ tsp salt
- 2 tsp cinnamon
- 1½ tsp baking powder
- ½ tsp bi-carb soda (baking soda)
- 1 cup buttermilk (NOTE 4)
- ⅔ cup olive oil (mild or light)
- 1 large egg
- 2 tsp vanilla extract
Instructions
- Preheat oven to 190°C (370°F) or 170°C (340°F) for fan-forced ovens. Line a standard 12 hole muffin tin with muffin paper cases/liners and lightly spray the inside of them with oil.
- Peel and roughly chop the bananas into little cubes.
- For the dry ingredients – Place flour, oats, raisins, sugar and salt into a large bowl. Then sift in (or whisk) the cinnamon, baking powder and bi-carb. Mix well to combine.
- For the wet ingredients – In a separate bowl, whisk together the buttermilk, olive oil, egg and vanilla extract.
- Make a well in the centre of the dry ingredients, then pour in the wet ingredients. Stir 3 times, then add in the banana. Stir a few more times just until combined and there are no dry parts showing. Take care not to over-mix the batter as this will make the muffins dense.
- Fill the batter in each muffin hole to the top because these muffins won't rise that much during baking. Bake for 20 to 22 minutes or until a skewer comes out clean when inserted in the middle. Leave the muffins in the tin for 5 minutes, then remove and place on a cooling rack.
