Breakfast
Banana, Oat & Flax Breakfast Muffins
Dairy Free
Vegetarian
Low FODMAP
No onion
No garlic
Refined sugar free
⏱ 30 min total
🍴 Serves 8
Soft banana and oat muffins made with flaxseed, cinnamon and walnuts for a naturally sweet breakfast or snack.
Oats and flaxseed provide soluble fibre, while ripe banana adds natural sweetness without the need for refined sugar. Walnuts provide unsaturated fats and plant-based omega-3 fatty acids.
Method
- 1 Preheat the oven to 180°C and line eight holes of a muffin tin with paper cases — this saves you from greasing and makes the muffins easy to lift out later.
- 2 Mash the bananas in a large bowl with a fork until mostly smooth, with just a few small lumps left for texture.
- 3 Whisk in the eggs, almond milk and vanilla until the mixture is evenly combined and no streaks of egg remain.
- 4 Add the oats, oat flour, flaxseed, cinnamon and baking powder and stir until just combined — stop as soon as you can't see any dry flour, since overmixing makes muffins dense rather than light.
- 5 Fold through the chopped walnuts with a few gentle turns of the spoon, then divide the mixture evenly between the muffin cases, filling each about three-quarters full to leave room for rising.
- 6 Bake for 18–20 minutes until golden on top and a skewer inserted into the centre comes out clean with no wet batter clinging to it.
- 7 Leave the muffins to cool in the tin for a few minutes before lifting out — they firm up as they cool, so they're easier to handle warm rather than hot.
For general information only. This recipe is for general information and is not a substitute for professional medical or dietary advice. Always talk to your GP, dietitian or health team before making significant changes to your diet, especially if you are managing a gastrointestinal condition.