Weaning off sugar can be a challenge, especially after the festive season! Get back into the habit of clean eating (while keeping that sweet tooth at bay) with these healthy banana oat muffins. Enjoy these as a snack or for breakfast on the go.
Ingredients (makes: 12)
4 overripe bananas, mashed
1/3 cup coconut oil, melted
4 tbsp honey
1 tsp vanilla essence
1 1/4 cups wholemeal flour
1/4 cup whole oats, plus extra to decorate
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
Olive oil spray
Preheat your oven to 180C and spray a muffin tray with olive oil.
Place the banana, egg, oil, honey and vanilla into a bowl and mix with a spoon. Don’t worry if it’s still a bit lumpy, the bananas will break down as they cook.
In a separate bowl bring together the flour, oats, baking soda, baking powder and cinnamon.
Pour the dry ingredients into the bowl of wet ingredients and use a wooden spoon to carefully bring it all together. Don’t overmix it or the muffins will be tough.
3/4 fill the muffin tins with mixture and sprinkle with the extra oats to decorate.
Bake in the oven for 15-20 minutes or until a skewer inserted into the centre comes out clean.
Cool in the muffin tins for ten minutes before removing from the pan. Cool completely on a wire rack before storing in an airtight container.
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