Banana Oat Muffins
These Banana Oat Muffins are approx. 16g of carbs per muffin. Do you find yourself often buying bananas and then you don’t eat them in time and they go brown? I do. All the time! And for me that means baking time! You could also peel them, chop them up and freeze them ready for a smoothie, but if you feel inclined to bake give these healthy muffins a go! I have used wholemeal flour rather than white flour as it has a much higher nutritional value and is far higher in fiber and lower GI which means it’s going to keep you going for longer and you won’t get quite the same spike in your energy and blood sugar levels. I’ve added oats which are also high in fiber and low GI. And they are also believed to protect against heart disease (great for diabetics!!) and help lower blood sugar! If you like you could add some chopped nuts, like walnuts to these, or maybe some chopped dairy and sugar free chocolate, or even blueberries! Yum! These muffins are a great little snack when you need a pick me up or are just feeling a little peckish. My husband was even grabbing one each morning as he left for work and would eat it as an on the go breakfast. For the vegan egg replacer I used flaxseed egg replacer, you can find the recipe here These muffins are super versatile, healthy and of course delicious!
Servings: 12 yield(s)
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Ingredients
  • 3 tbsp Powdered Sweetener (I used Natvia)
  • 3 tbsp Water
  • 1/3 cup Melted dairy free margarine, or coconut oil
  • 1 tsp vanilla essence
  • 3 Small bananas, mashed
  • 1/2 cup Plant milk (I used soy but any will be fine)
  • 1 & 1/2 cup Wholemeal Flour
  • 1 cup Rolled oats
  • 2 tsp Baking powder
  • 1 tsp Baking Soda
  • 1 tsp Cinnamon
  • 1 tsp Mixed Spice
Instructions
  1. Start by mixing together the flaxseed and water in a small bowl until it starts to go slightly thick. Set aside.
  2. Preheat oven to 180℃
  3. In a large mixing bowl, mix together all wet ingredients - Margarine/oil, vanilla, banana, milk and the flaxseed mix
  4. Add all dry ingredients - wholemeal flour, oats, baking powder and soda, cinnamon, mixed spice, sweetener, and stir until just combined.
  5. Grease a muffin tray with dairy free margarine or coconut oil.
  6. Put large spoonfuls of muffin batter into each muffin holder so it is about ¾ full.
  7. Bake for about 15mins or until skewer comes out clean and the muffins bounce back when you touch them.