Mornings can be a rush, and the afternoon slump can hit hard, so it helps to have something wholesome that doesn’t take much effort. These muffins fit that job nicely. They use just three ingredients you probably have at home, bananas, oats and eggs, plus a muffin pan, and they’re baked in about half an hour. There’s no flour, no butter, no oil and no refined sugar in them, and they come out soft, moist and naturally sweet. They’re great for breakfast, tiffin boxes or an evening snack with chai. Here’s how to make them, step by step.
Preheat your oven to about 175°C. Because these muffins have no added fat and can stick, line a twelve-cup muffin pan with paper or silicone liners, or grease each cup well,. gather your ingredients and a large bowl While the oven heats up. If you want a smoother texture, you can also blitz a portion of the oats in a mixer for a few seconds, which turns them into a rough flour.
Enjoy them warm, with a dollop of yoghurt, a spoon of peanut butter or a few slices of fruit. If you’d like them a little sweeter or more exciting, stir in some chocolate chips, chopped nuts, raisins or a pinch of cinnamon before baking. Keep leftovers in an airtight container in the fridge for three or four days, or freeze them and warm them up in the microwave when you need a quick snack. With bananas, oats and eggs, you can put together a batch of muffins on a busy morning, and have breakfast sorted for several days. Once you’ve tried this base recipe, it’s easy to start playing with flavours. This article is intended for general informational purposes only and is not a substitute for professional dietary advice. Bananas contain natural sugars, so people with diabetes or other dietary restrictions should consult a doctor or dietitian. The recipe contains eggs, and anyone with a gluten sensitivity should check that the oats are certified gluten-free. Baking times can vary depending on your oven and muffin pan.