Banana & oat mini muffins

These mini muffins are naturally sweetened with ripe bananas and just a touch of honey. They’re soft, toddler-friendly, and perfect for lunchboxes or an after-school snack.

Ingredients

• 2 very ripe bananas, mashed

• 2 eggs

• 2 tbsp olive oil (or melted butter)

• 2 tbsp honey or maple syrup (optional, for extra sweetness)

• 1 tsp vanilla extract

• 1 cup rolled oats

• ½ cup plain flour (can swap for wholemeal or gluten-free blend)

• 1 tsp baking powder

• ½ tsp cinnamon

Method

1. Preheat the oven to 180°C (160°C fan) and line a mini muffin tin with cases.

2. In a large bowl, mash the bananas until smooth. Stir in the eggs, oil, honey, and vanilla.

3. Add oats, flour, baking powder, and cinnamon. Mix until just combined.

4. Fold in any add-ins (blueberries, grated apple, or walnuts) gently at this stage.

5. Spoon the mixture into muffin cases and bake for 12–15 minutes, until golden and springy.

6. Cool on a rack before serving.

Optional add-ins

• A handful of blueberries (about 75 g)
  Benefit: Rich in antioxidants and vitamin C. They also keep the muffins extra moist and add bursts of sweetness.

• 1 small apple, grated (about 80 g)
  Benefit: Adds natural sweetness and fibre, keeping little tummies fuller for longer.

• A small handful of chopped walnuts (about 30 g)
  Benefit: Provides healthy fats, protein, and a gentle crunch for older children and adults.

Nutrition note

These muffins are sweet without relying on lots of added sugar. Bananas provide natural sweetness, fibre, and potassium, while oats make them more filling. They’re a great example of how “treats” at home can be both fun and nourishing.

Grown-up twist

Spread with nut butter and top with sliced strawberries for a more indulgent snack, or enjoy with a coffee as an alternative to a pastry.