Scrumptious fluffy banana and oat brekky muffins!


At the time of writing this I am 6 months pregnant with bambino number two and have serious cravings for all things banana; banana chips, banana ice cream, banana sweets and just plain bananas are constantly on my mind so I was thrilled to come across this recipe for delicious banana muffins!

They don’t contain too much sugar and I included a handful of oats when I made them to make them into a sustaining breakfast suitable for the whole family. My little girl loves them with her morning babychino 🙂

tip: to naughty these up a bit throw in a handful (or three) of chocolate chips… slobber.


  • 250g self-raising flour
  • 75g melted butter
  • 1 teaspoon baking powder
  • 1/2 teaspoon bicarbonate of soda
  • A pinch a salt
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon cinnamon
  • 115g caster sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon honey
  • 2 large bananas (ripe)
  • 1 handful of rolled oats
  • 2 medium eggs
  • 125ml milk


  1. Preheat oven to 190°c
  2. Leave melted butter to cool
  3. Mash the bananas well
  4. Sift the flour, baking powder, bicarbonate of soda, salt, cinnamon and nutmeg into a bowl. Add the sugar and mix well. In a second bowl, with a folk, beat together the eggs, vanilla extract, honey, butter and milk.
  5. Add the bananas to the egg mixture and stir.
  6. Make a well in the dry mixture and add the egg mixture. Stir roughly with a fork. (Don’t stir too much – it’s meant to be thick and lumpy!)
  7. Grease a muffin/cake tin well and fill each space with the mixture.
  8. Put in the oven for 20-25 minutes.
  9. Once golden brown and firm remove from the oven and either leave to cool or simply wait for as long as you possibly can before scoffing one down whole whilst trying not to sustain too many 3rd degree burns…

tip: Why not get the kids to help with the mixing and banana mashing!

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