Afternoon snack
Mini banana oat muffins
Soft muffins with no added sugar
- Ready in 30 min
- 343 kcal
Suits: Balanced, Mediterranean, Vegetarian
Per serving
- kcal
- 343
- Protein
- 12 g
- Carbs
- 50 g
- Fat
- 12 g
Ingredients
- 45 g porridge oats
- 90 g banana
- 1 pcs eggs
- 1 g cinnamon
- 4 ml sunflower oil
Method
- Heat the oven to 190°C (170°C fan). Brush the holes of a mini muffin tin with a little of the sunflower oil.
- Mash the banana in a bowl with a fork until smooth. Beat in the eggs and the rest of the sunflower oil.
- Stir in the porridge oats and cinnamon and leave for 5 minutes so the oats soften and soak up some of the liquid.
- Spoon the mixture into the tin, filling each hole almost to the top.
- Bake for 15–18 minutes until set and golden and a skewer pushed into the centre comes out clean.
- Leave to cool in the tin for 5 minutes, then turn out. Eat warm or cold.
Possible allergens: recipes may contain gluten, milk, eggs, nuts, peanuts, soya, sesame, fish and other allergens. We don't check the labels of the specific products you buy, so we can't guarantee that a dish contains no allergens or hasn't been cross-contaminated. Always check the label, and speak to a doctor if you have an allergy. More about allergens