Recipe: Easy Banana Muffins

The recipe I would like to share today is one my mom has been baking for us since I was a child. It was originally a banana bread using white flour and sugar, but over time as I am trying to use more whole, unrefined ingredients i have adapted it.


These banana muffins are quick to make and they freeze well, we have a constant supply in the freezer, ready for a school snack or breakfast addition. This recipe is so versatile, virtually flop proof, using only a few basic ingredients. We have tried many additions and pretty much everything works, grated apple, carrot, baby marrow, dates, peanut butter, desiccated coconut, seeds, nuts. The ones I currently have in the oven are my favourite, flavoured with date paste and coconut. I like to use oat flour that I buy from a health shop but Jungle oats blended to a flour works great too.

My moms recipe:

My adapted recipe:

Easy Banana Muffins


1 1/4 cups Gluten-free oat flour (I prefer gluten-free, you can use any flour)

1 tsp baking powder

2 eggs, lightly beaten

125ml oil

Sweetener: honey, date paste, apple sauce

2 ripe bananas

1 tsp apple cider vinegar

additions: grated apple, grated carrot, desiccated coconut, seeds, nuts, use your imagination



Mix together the flour and baking soda. Mix together the remaining ingredients and add to the flour. Mix till just blended. Pour into greased muffin tins and bake at 180 degrees for about 20 minutes. Enjoy.