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Banana and oat muffins

Banana and oat muffins are filling snacks that are portable and delicious. Pop one into your lunchbox to eat for morning tea.
Meal Type Afternoon tea, Dessert, Snacks
Cuisine Australian-Inspired
Keyword Banana and oat muffins, Vegetarian
Total Time 30 minutes
Servings 12 Muffins
Author Veg Coast Cook


  • 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


  1. Preheat oven to 200°C fan and line two six-holed muffin pans with paper cake cases.
  2. Sift flour and bicarbonate of soda into a large mixing bowl. Add vanilla extract, oats and sugar – stir with a wooden spoon.
  3. 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.
  4. 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.