Ripe bananas are an invitation to bake, not something to feel guilty about. These muffins are gently sweet, easy to portion and useful with yoghurt or fruit. The batter comes together with two bowls and a spoon; there is no need for a stand mixer.
Let's make it.
- Heat oven to 180°C (160°C fan-forced). Line a 12-hole muffin tin or grease it lightly.
- Whisk mashed banana, eggs, yoghurt, oil and optional sweetener together.
- In a second bowl, combine flour, oats, baking powder and cinnamon.
- Fold dry ingredients into the wet mixture just until combined. Stir in raisins if using.
- Spoon the batter between the muffin holes and bake for 20–22 minutes until golden and a skewer comes out clean.
- Leave for 5 minutes in the tin, then cool completely on a wire rack.
Make it your own.
- Do not overmix or the muffins can become dense.
- Choose dried-fruit additions based on age and choking considerations when serving children; follow appropriate child-feeding advice.
- Honey is not suitable for infants under 12 months.
Storing and food safety
Cool completely. Store in an airtight container and refrigerate if keeping beyond the day, or freeze individual muffins for convenience. Defrost safely.
Times are estimates and equipment varies. Read labels for allergens, follow food-safety directions and make suitable substitutions for your needs. Recipes are editorial suggestions, not personalised nutrition advice.
