Wholemeal Banana Oat Muffins
www.buycookeat.com.au
Recipe By Monique Neville
Buy Cook Eat ©2023
Wholemeal Banana oat muffins
Description
These Wholemeal Banana Oat Muffins are a nutritious lunch box choice as they are packed with wholesome ingredients. This recipe was developed for a Healthy Lunch Box Food & Nutrition Cooking Session at an Early Learning Centre. They are quick and easy to make and an affordable option as the recipe makes about 16 lunch box sized muffins. Bananas are a good source of vitamins, minerals, and also provide energy for growing bodies.
These muffins are also a great way to reduce food waste by using up over ripe bananas and those bananas that have been on an outing in a bag and ended up back home a bit battered and bruised. Over ripe bananas are also great in smoothies and banana bread.
By making muffins from scratch, there is also control over the ingredients. The natural sweetness of ripe bananas eliminates the need for excessive sugar quantities, making these muffins a healthier alternative to most store-bought muffins, especially as these muffins also have extra fibre, vitamins and minerals from the wholemeal flour and oats.
In addition, the recipe can be easily modified to suit various dietary restrictions or allergies by substituting ingredients . For example, we have used ‘Egg Re-placer’ and 2 tablespoons of water instead of one egg, and have also used Oat Milk instead of dairy milk, nut or soy milk, but any type of milk could be used depending on allergies and intolerance’s and egg can be used if allergies are not an issue. You could also substitute gluten free flour and oats if needed.
Muffins are portable and convenient for healthy lunch boxes. They can be prepared in advance, frozen, and taken out as needed. This can help reduce the morning rush and ensure that children have a nutritious option for their lunch boxes that is also tasty.
Preparation and cooking time
Around 15 min prep and 20 min cooking time
Equipment
Oven preheated to 180`
C (350`F), with oven shelf in the middle of ovenLarge Bowl
12 cup Muffin Tin x 2 (Or just make 12 larger muffins)
Whisk, Wooden Spoon, Metal Spoon (like a desert spoon), Fork,
Small plate or board to mash banana on
Spoon to scrape batter into tin
Muffin Cases (Optional)
Measuring Jug – at least 1 cup – used to measure liquids
Measuring cup set - 1 cup ½ Cup 1/3 Cup ¼ cup – used to measure dry ingredients
Measuring spoons – 1 tablespoon, 1 teaspoon , ¼ Teaspoon, – used to measure liquids and dry ingredients
Oven Mitt
Number of servings and serving size
16 Small Muffins, Approx 63g each
List of ingredients
1 ½ cups wholemeal plain flour
1 cup rolled oats
½ cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon egg replacement powder
2 tablespoons water
¾ cup oat milk
⅓ cup canola oil
1 teaspoon vanilla essence
3 ripe bananas
Step-by-step Method
Preheat the oven to 180`C.
Line a 12-cup muffin tin with paper cases.
Add flour to a large bowl.
Add oats.
Add sugar.
Add baking powder.
Add baking soda.
Stir dry ingredients then set aside.
Beat egg replacement powder and water in a medium bowl.
Whisk in oat milk.
Whisk in canola oil.
Whisk in vanilla essence.
Peel and mash the ripe bananas with a fork.
Stir in mashed bananas to the wet ingredients.
Add the wet ingredients to the dry ingredients.
Stir gently until just combined.
Spoon batter into the prepared muffin cups, filling each 3/4 full.
Bake in the preheated oven until tops spring back when lightly pressed, about 18 to 20 minutes. Leave to cool before eating.
NOTES:
Muffins will last in an airtight container in a cool pantry for up to 5 days. If you live somewhere with a warmer climate, keep the in fridge. Can be frozen up to 2 months.
• Nutrition Information:
Nutrient Information Panel
Serving Size is One Small Muffin (1/16 of recipe) 63g
Instructions repeated below Step-By-Step with photos:
Coming Soon!
by Monique Neville
Buy Cook Eat (C) 2023
www.buycookeat.com.au
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