Sometimes the best things are the easiest to make. And thank goodness for that because when you realise you have basically nothing in the house and a hungry kid on his way home for gouter (snack time) things need to be quick! I have convinced myself that these delicious banana oat muffins are also breakfast appropriate because – oats! Just pop them in the oven quickly to heat them through and they make the perfect warm breakfast, dessert or snack.
2 cups of plain flour
1 cup of oats
1 cup of sugar
1/3 cup of unsalted melted butter
1 tsp baking powder
Pinch of salt
(Optional) 1 tsp cinnamon & 1/2 tsp nutmeg
3 RIPE mashed bananas
If you have a local greengrocer, sometimes if you ask for really ripe bananas they’ll give you them for free! They probably won’t be able to sell them and nobody likes waste!
Pre-heat your oven to 200°c
Combine all your ingredients together – by hand if you want a lighter fluffy texture, in a mixer if you’re short on time/can’t be bothered.
Spoon into greased and/or lined muffin tins (ours are silicone, but I still grease them a little)
Bake for 18-20 minutes until a knife comes out clean when poked.
This recipe makes 12 muffins and if you store them in an airtight container in the fridge and heat them up when you want them they’ll last you a good week (definitely store out of sight of your kids though!)
If you were wondering, the chocolate milk pictured here with the muffin is the “healthy” chocolate milk replacement I’ve been making lately: 250ml of coconut milk, a banana and a tablespoon of unsweetened coco powder all whizzed up in the nutribullet. I keep coconut milk in the fridge so that it’s chilled when I want to drink it.