Banana Oat Linseed and Raisin Breakfast Muffins
At this time of year, we often have bananas ripening too fast and I am always looking for ways to use them up
This is a super fast muffin recipe that can be whipped up in time for breakfast
These are not light, fluffy muffins. They are a more substantial, filling muffin with a chewy texture thanks to all the fibre!
They are delicious straight out of the oven, whilst still warm…
Banana Oat Linseed and Raisin Muffins
- 1 over-ripe banana
- 1 egg
- 2 teaspoons of extra virgin olive oil
- 1/4 cup wholemeal flour
- 1/2 teaspoon bicarb soda
- 1/2 cup rolled oats
- 1/4 cup raisins
- 1/2 cup ground linseeds – I put 1/4 cup of linseeds in the food processor (thermomix) which made 1/2 cup when ground
- Preheat oven to 170 degrees C. Line 8 muffin holes with papers
- In a medium sized bowl, mash the banana with a fork, then add the egg and oil and mix well together
- In another bowl, sift the flour and bicarb soda together. Add oats, raisins and ground linseeds and mix
- Pour banana mix into dry mix and fold through using a spatula, until just combined
- Using a soup spoon, scoop heaped spoonfuls of the mixture into the prepared muffin tray
- Bake for 18-20 minutes or until firm to touch
These muffins are best on the day they are made, however you can freeze them. Wrap each muffin individually before freezing.
They can be warmed quickly in the microwave (12 seconds) on day two or three
I made these on the weekend for breakfast after yoga and they were great! I put a little honey on mine and had lots of ginger tea. Thank you!
Thanks for the feedback Catriona – I LOVE to hear when people enjoy my recipes 🙂