Banana, Seed & Oat Muffins

These muffins are super easy to make (quick enough that we’ve had them fresh for breakfast!), they are light, moist and sweet but low on sugars, they freeze well for lunchboxes, and best of all – my little people love them!

See below the recipe for the Coeliac friendly version.

  • 300g spelt flour (half wholemeal)
  • 3 heaped tbsp of your favourite seed (mill these first if you want to hide them!)
  • 1/3 cup rolled oats (mill these too if you need to hide ‘bits’)
  • 2.5 tsp GF baking powder
  • 3 tbsp honey/maple syrup/date paste
  • 3 tbsp melted Nuttelex/Vegan butter/tasteless coconut oil**
  • 1 large overripe banana
  • 220ml milk of choice (I love unsweetened vanilla almond milk here)
  • 1 tsp vanilla bean paste
  • pinch pink salt flakes

Into your blender/processor/nutribullet/thermo cooker place the banana, Nuttelex, vanilla, milk and honey. Blitz until smooth (Speed 7, 10 seconds)

In a separate bowl, whisk together the baking powder, salt, oats, seeds and flour.

Add the dry mix to the wet and mix to combine (Speed 4, 10 seconds, scrape down and repeat). Don’t over beat. I often just tip the wet mix into the bowl with the flour mix and combine by hand.

Spoon into muffin pans (lined or well greased) and bake in a preheated moderate oven for about 20 mins or until they are well browns and spring back when gently pressed.


Makes 14-6.

Enjoy 🙂

For an even more nutritious muffin, I reduce the flour by 50g and add in another 50g of almond or seed meal.

To make these ones Coeliac friendly I replaced the spelt  with 1.5 cups GF flour and  1/2 cup almond/seed meal mix, then replace the oats with equal measure of rolled quinoa or desiccated coconut. Increase the milk by an additional 2 tbsp.

** If you want to cut back on your oils, 1 heaped tbsp of sunflower seed butter (or other nut butter) plus 2 tbsp of aquafaba work well here to replace the 3 tbsp of oil.

4 thoughts on “Banana, Seed & Oat Muffins

  1. Hi Jessie, thanks again for another terrific lunchbox/after school idea. I made these this evening although I ysed plain spelt flour. Was your mixture fairly thick? I added a few more splashes of milk and it came together a bit better. Maybe it was because I used frozen nanas. Anyway we taste tested tonight and they are yummy. Mine didn’t brown as nicely as yours (and would have been overdone if I keft them longer than 20 mins). They look more like scone texture. Wondering if there is a reason for it but will try again and see how they turn out next time.

    1. Hi Louise. I think maybe a couple of things – the weights of the wholemeal and white flours are quite different so it might have meant that your liquid ratio was a bit out. Also, I used a banana that had been frozen, but I defrosted it first so that I got a thinner liquid mix. Honey as a sweetener browns quicker than others, like maple or rice malt, so that could have impacted it? (My honey was a bit candied too). They do have substance, not fluffy like a sponge, but mine aren’t scone like – sometimes muffins get a bit dense if you over-mix them too. Good luck and let me know if you’re happier next time!

  2. Hi Jess
    I’m going to try these this week. We don’t have spelt flour (thankfully no wheat allergies) so how much SR or plain flour would you suggest?

    1. Hi. Just use the same quantity of wheat flour. If you use plain flour then use the same quantity of baking powder, if you use SR flour, then you can omit the baking powder all together.

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