Banana and oat muffins

Kid-friendly banana and oat muffins, a perfect after-school snack. Can be stored in an airtight container for several days


Ingredients (makes 12)

2 cups self-raising flour

1 teaspoon ground cinnamon

1/2 teaspoon bicarbonate of soda

1 cup Dad’s Traditional Oats

1/2 cup brown sugar

2 eggs

3/4 cup Barambah low-fat yoghurt

1/4 cup oil

2 ripe bananas, mashed

Berries to serve, optional


  • Preheat oven to 180°C (fan forced). Line a 12 cup muffin pan with paper cases.
  • Sift flour, cinnamon and soda into a bowl.
  • Add the oats and brown sugar, and stir to combine.
  • Whisk eggs, yoghurt and oil together. Add banana and stir to combine.
  • Pour into dry ingredients and mix together using a wooden spoon until just combined. Mixture may be lumpy and does not have to be evenly mixed.
  • Spoon mixture into paper cases.
  • Bake for 20 minutes or until golden and cooked through.
  • Cool for 5 minutes before transferring to a wire rack to cool completely.
  • Store in an airtight container.