Breakfast
Banana, Oat & Flax Breakfast Muffins
Dairy-Free
High Fibre
Refined Sugar-Free
Vegetarian
⏱ 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.
Ingredients
Servings
Quantities update as you change servings — treat scaled amounts as a guide, not an exact measure.
- 2 ripe bananas
- 2 eggs
- 120 g rolled oats
- 60 g oat flour
- 2 tbsp ground flaxseed
- 1 tsp cinnamon
- 1 tsp baking powder
- 60 ml unsweetened almond milk
- 30 g chopped walnuts
- 1 tsp vanilla extract
Method
- 1 Preheat the oven to 180°C and line eight holes of a muffin tin.
- 2 Mash the bananas in a large bowl until mostly smooth.
- 3 Whisk in the eggs, almond milk and vanilla.
- 4 Add the oats, oat flour, flaxseed, cinnamon and baking powder and stir until combined.
- 5 Fold through the chopped walnuts and divide the mixture between the muffin cases.
- 6 Bake for 18–20 minutes until golden and a skewer inserted into the centre comes out clean.
- 7 Leave to cool slightly before serving.
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 healthcare team before making significant changes to your diet, especially if you are managing a gastrointestinal condition.