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Oatmeal Banana Nut muffins
Fluffy, moist banana nut muffins with oats and seeds for added texture, flavor and fibre are a delicious, easy breakfast recipe.
Course
Breakfast
Cuisine
American
Keyword
banana nut muffin, Banana nut muffins, banana nut muffins recipe
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
0
minutes
minutes
Total Time
30
minutes
minutes
Servings
18
Calories
295
kcal
Author
Alida Ryder
Ingredients
1
cup (120g)
rolled oats
2
cups (250g)
flour
2
tbsp (30g)
seeds
2
tsp
baking powder
1
tsp
salt
1
tsp
ground cinnamon
1½
cups (300g)
brown sugar
1½
cups (185g)
bananas
mashed
4
eggs
1
tsp
vanilla extract
¾
cup (200ml)
oil
1
cup (100g)
walnuts
roughly chopped
For the topping
1/3
cup (40g)
rolled oats
1
tbsp
brown sugar
1
tbsp
softened butter
¼
tsp
ground cinnamon
Instructions
Preheat the oven to 180°C/350°F and line muffin pans with cupcake liners.
Whisk the flour, rolled oats, baking powder, salt and cinnamon together in a large mixing bowl.
In a separate bowl, whisk together the bananas, eggs, brown sugar, vanilla and oil.
Pour the wet ingredients into the dry ingredients and mix until just combined.
Fold in the walnuts and seeds.
Transfer the batter to the prepared pans, filling each muffin cup.
Top the batter with a few teaspoons of crumble mixture.
Place the muffins pans in the preheated oven and allow to bake for 20-25 minutes until golden brown and a toothpick inserted comes out clean.
Remove from the oven and allow to cool completely before serving.
Nutrition
Calories:
295
kcal
|
Carbohydrates:
36
g
|
Protein:
5
g
|
Fat:
15
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
6
g
|
Monounsaturated Fat:
7
g
|
Trans Fat:
1
g
|
Cholesterol:
36
mg
|
Sodium:
150
mg
|
Potassium:
197
mg
|
Fiber:
2
g
|
Sugar:
20
g
|
Vitamin A:
62
IU
|
Vitamin C:
1
mg
|
Calcium:
55
mg
|
Iron:
1
mg