Banana Oatmeal Muffins

Banana oatmeal muffins

Category: Breakfast | Serves: 6 portions

Prep time: 20 minutes | Cooking time: 20 minutes


100g (3 1/2oz) plain wholemeal flour

25g (1oz) medium oatmeal

1 1/2 teaspoon baking powder

1/2 teaspoon ground cinnamon

25g (1oz) raisins

25g (1oz) sunflower spread, melted

25g (1oz) light soft brown sugar

1 egg, beaten

100ml (3 1/2 oz) skimmed milk

1 medium/large banana, peeled and mashed

  1. Preheat oven to 200°C/fan 180°C /gas mark 6. Line 6 cups of a muffin tin with paper muffin cases; set aside. Place flour, oatmeal, baking powder and cinnamon in a bowl; mix well. Stir in raisins.
  2. In a separate bowl, mix together melted sunflower spread, sugar, egg and milk; add this to flour mixture. Gently fold ingredients together just enough to combine mixture. Gently fold in mashed banana; divide mixture evenly between muffin cups.
  3. Bake for about 20 minutes or until risen and golden brown. Serve warm or cold.


  • Sultanas or chopped ready-to-eat dried apricots can be substituted for the raisins. Try using finely grated orange zest in place of the cinnamon.

Cook's tips

  • Muffins are best eaten freshly cooked. Store any leftover muffins in an airtight container and use within 1 -2 days.

Nutritional information

Banana Oatmeal Muffins