These yummy muffins are my kids’ favourite lunch box addition and—guess what?—mine too. That is because these whole wheat, maple-sweetened, banana and oat muffins are not only healthy, but also delicious. Every bite is a delight.
Disclaimer: I am not a nutritionist or a dietician. I try to provide nutritious and yummy meals to my kids. Rest is all trial and error. 🙂
The recipe for these muffins has been slightly adapted and tweaked from one of my favourite food blogs: Cookie and Kate.
These muffins freeze really well too. I make a huge batch to last us a few lunch box cycles.
Serves: 12 muffins Prep time: 15 mins Cook time: 25 mins
Ingredients
- ½ cup and 1 tbsp maple syrup
- ⅓ cup extra-virgin olive oil
- 2 tsp egg replacer (substitute for egg) + 2 tbsp water – as I don’t eat eggs. Alternatively, you can add two eggs (room temperature)
- 1 cup packed mashed very ripe bananas (about 3 bananas)
- ¼ cup milk of choice
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ teaspoon cinnamon, plus more for sprinkling on top
- 1¾ cups atta (whole wheat flour)
- ⅓ cup old-fashioned oats, plus more for sprinkling on top
- 1 teaspoon raw sugar for sprinkling on top
Instructions
- Preheat oven to 165 degrees Celsius. Grease 12 cups of your muffin tin with butter or non-stick cooking spray.
- In a large bowl, beat the olive oil and maple syrup together with a whisk. Add the egg replacer and beat well. Mix in the mashed bananas and milk, followed by the baking soda, vanilla extract, salt and cinnamon.
- Add the flour and oats to the bowl and mix with a large spoon, just until combined. If you’d like to add any additional mix-ins, like nuts or chocolate, fold them in now.
- Divide the batter evenly between the 12 muffin cups, filling each cup about two-thirds full. Sprinkle the tops of the muffins with a small amount of oats (about 1 tsp), followed by a light sprinkling of sugar (about 1 tsp). Bake muffins for about 25 minutes, or until a toothpick inserted into a muffin comes out clean.
- Place the muffin tin on a cooling rack to cool. Enjoy muffins as is or with a spread of butter.
Enjoy! Hope you and kids love them as much as we do!
You can try my healthy, quick and child-tested delicious lunch box recipes here.
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