Banana Breakfast Muffins
These muffins are great for a nutritious breakfast. Make a batch ahead of time and you will always have them ready. They keep well.
Ingredients
Serves: 12
- 3 ripe bananas, mashed
- 1 cup (185g) brown sugar
- 1 egg
- 1 teaspoon vanilla essence
- 1/2 cup vegetable oil
- 2 cups wholemeal flour
- 1 cup (150g) rolled oats
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ginger
- 1 tablespoon baking powder
- 1/2 teaspoon bicarb soda
Directions
Preparation:15min ›
Cook:25min ›
Ready in:40min
- Preheat the oven to 180 degrees C. Line a 12 cup muffin pan with paper liners or coat with cooking spray.
- In a large bowl stir together the bananas, brown sugar, egg, vanilla and oil. Combine the wholemeal flour, oats, cinnamon, ginger, baking powder and bicarb soda; stir into the banana mixture until blended. Spoon the batter into the prepared muffin cups.
- Bake in the preheated oven until the tops spring back when lightly pressed, about 25 minutes. Cool for a few minutes in the pan before attempting to remove them.
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Reviews and Ratings
Global Ratings:
(73)
Reviews in English (60)
reduced sugar to 1/3 cup. Also added 1 cup ground nuts (walnut, macadamia, almond), 1/3 cup toasted coconut and 2 tabsp sesame seeds. added second egg and a little milk to achieve proper consistency. - 18 Feb 2016
Good banana and oat flavor, but a bit dry. First off, I'm sure it's a misprint but I put in 1 WHOLE egg, instead of a tablespoon of egg! I subbed canola oil for vegetable oil, 1 cup of all purpose flour in place of 2 cups of wheat flour. For some who may not know rolled oats are old-fashioned oats, not quick cooking. Finally, I added 1 tablespoon of ground flaxseed. The batter was very thick, filled my paper liners 3/4's of the way full. My muffins cooked in 20 minutes and I got 14 muffins. Next time I will try applesauce in place of the oil and maybe a handful of chopped walnuts. - 28 May 2008 (Review from Allrecipes USA and Canada)
I'm always looking for new ways to use up bananas. Now that my dad knows I bake a lot with bananas, he's now bringing all his ripe ones for me to use. I followed GodivaGirl's lead and cut back on the flour, as she thought it was too thick. I did half a cup of wheat and half a cup of white. I added in a half teaspoon of salt and a little bit of nutmeg. End result was a moist, flavorful banana muffin. I think if I were to make these again, some chopped walnuts would make these perfection. Super fast to throw together tonight as to have less of a hassle for Sunday breakfast. I plan on pairing it with a fresh fruit salad. - 05 Jul 2008 (Review from Allrecipes USA and Canada)