Banana and oat muffins
A tasty snack for morning tea
Banana and oat muffins – naturally sweet bananas, fragrant vanilla, chewy oats and crème fraiche add lots of flavour and texture to these baked treats.
Pack a muffin in your lunchbox, eat one for morning/afternoon tea or enjoy one for dessert.
These muffins only take 30 minutes to make and bake so they are quick and easy to prepare when you are in a hurry. Banana and oat muffins are also freezer-friendly. Make a batch at the weekend to eat during the week.
This recipe is an ideal way to use up over-ripe bananas from your fruit bowl. These muffins are also budget-friendly as they are mainly made from staple store-cupboard ingredients.
Mini banana breads
These muffins taste like banana bread but are spongier in texture. Café-bought banana bread normally needs lots of butter spread onto it to counteract its dryness. These banana and oat muffins don’t need any butter added to them as they are moist and soft from the bananas, oats and crème fraiche.
You should make banana and oat muffins because they are:
- Tasty baked goodies that are full of banana flavour.
- Quick and easy to prepare and only take 30 minutes to make.
- Freezer-friendly: make a batch to enjoy during the week.
- Budget-friendly: mainly made from inexpensive store-cupboard ingredients.
Banana muffins’ main ingredients:
- Self-raising flour
- Rolled oats
- Crème fraiche
Tips for busy cooks
You can use sour cream instead of crème fraiche if you prefer.
Top the muffins with any chopped nuts or seeds that you have in your cupboard.
- Satisfying snack: pack a muffin in your lunchbox.
- Morning/afternoon tea: enjoy with a cup of tea or coffee.
- Dessert: eat a warm banana and oat muffin with some whipped cream.
A sweet treat for your lunchbox
Banana and oat muffins are filling snacks that are portable and delicious. Pop one into your lunchbox to eat for morning tea.
I used flaxseeds as a topping on these muffins. What nuts or seeds did you use?
Let me know by leaving a comment and a recipe rating below – I’d love to hear from you.
If you love the flavour of bananas try this recipe next: tropical banana split
Banana and oat muffins
- 300 g self-raising flour
- ½ tsp bicarbonate of soda
- 2 tsp vanilla extract
- 90 g rolled oats
- 100 g caster sugar
- 2 large free-range eggs
- 60 ml rice bran oil
- 25 g crème fraiche
- 3 large bananas about 400g, peeled and mashed
- 3 tsp flaxseeds
Preheat oven to 200°C fan and line two six-holed muffin pans with paper cake cases.
Sift flour and bicarbonate of soda into a large mixing bowl. Add vanilla extract, oats and sugar – stir with a wooden spoon.
In a separate bowl, lightly whisk eggs, crème fraiche and oil until combined. Add mashed bananas and mix well. Pour into flour mixture and combine until all the flour is mixed in.
Put two heaped dessertspoons of muffin batter into each paper case. Sprinkle each muffin with a pinch of flaxseeds. Bake in oven for 20 minutes. Check a muffin is cooked by inserting a skewer into its centre – if the skewer comes out clean, then the muffin is cooked. Remove from oven and cool on a wire rack.