I know what you’re thinking, it’s January! Why are you sharing banana muffins with me? Well, it’s almost the end of the first full week back to school/work/life and hey, don’t you need a little treat by now? I know I do. But don’t fret too much these muffins aren’t going to wreck havoc on that diet. They are slightly healthier than your average banana muffin. They are made with whole wheat flour and oats, so have lots of lovely fibre. Lots of bananas and nuts too, so these are basically a health food, right? Well, maybe healthy-ish.
Our weekends are busy these days, sports clubs and play dates are back in action not to mention all the decorating that needs doing in our new home. So a nice quick breakfast is in order most weekends and if that breakfast feels like a treat then happy days. These banana muffins are great for exactly that, breakfast on the go. And they are oh so very good with a big mug of coffee! Not that I only have them for breakfast, I may have eaten two of these for lunch today, as you do!
These muffins are really easy to make and you probably have all the ingredients already to hand. They will keep in an airtight container for 3 to 4 days, that’s if they last that long. They can be eaten warm or cold, I like them warm. I added chopped walnuts to these but pecan or hazelnuts would possibly work well too. You could add some dark chocolate chunks to these too if you fancy making them a little sweeter. And why not?
Whole Wheat Banana Muffins
- 300 g wholemeal (whole wheat) self-raising flour (2 1/8 cups)
- 50 g breakfast oats (1/2 a cup)
- 1 1/2 tsp cinnamon
- 120 g soft light brown sugar (just under 2/3 of a cup)
- 100 g chopped walnuts (just over 3/4 of a cup)
- 4 medium very ripe bananas mashed
- 3 medium free range eggs lightly beaten
- 150 ml melted coconut oil
- 1 tsp vanilla extract
- Preheat the oven to 180 degrees C/ 356F. I use a fan assisted electric oven please adjust settings to your own oven.Line a 12 hole muffin tin with muffin cases.
- In a large mixing bowl add the flour, oats, sugar and cinnamon and mix well.In a separate bowl lightly beat the eggs with the vanilla extract.
- Make a well in the dry ingredients then pour in the eggs, mashed bananas and walnuts and mix until just combined.
- Divide the mixture between the 12 muffin cases, place on the middle shelf of the oven then bake for 20 minutes. Test the muffins after 20 minutes with a metal skewer, if the skewer comes out clean the muffins are done.Remove from the oven then leave them to sit in the tray for 5 minutes to cool slightly. Transfer them to a wire rack to cool completely.
- Serve warm or cold with coffee or a glass of milk for the kids. These will keep in an airtight container for 3 days.
- Cup sizes are approximate, I use a metric scale to weigh all ingredients. Calories are approximate and are per muffin.
- Try adding dark chocolate chips, add to the mixture at step 3.
- Different nuts will work well too, try chopped pecans or hazelnuts.
More Tasty Treats:
- Apple & Blackberry Muffins
- Rhubarb Crumble Muffins
- Banana Bread with Chocolate Chips and Walnuts
- Peanut Butter Chocolate Chip Cookies
- Black Cherry Chocolate Brownies
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