A simple oat-based muffin sweetened with ripe banana and applesauce rather than added sugar. Ready in under 30 minutes, dairy-free, and easy to adapt for gluten-free or nut-free needs. They keep well in the fridge for up to six days and freeze well too, making them a practical option to bake ahead for breakfasts or snacks during the week.
Wet ingredients
Dry ingredients
Fold in
Preheat the oven
Heat to 180°C / 160°C fan. Line a 12-hole muffin tin with paper liners or grease with cooking spray.
Mix the wet ingredients
Whisk together the mashed banana, applesauce, eggs, brown sugar, and vanilla in a large bowl.
Add the dry ingredients
Add the oats, flour, baking soda, baking powder, and salt. Stir until just combined — don't overmix.
Fold in the berries and walnuts
Gently fold through until evenly distributed.
Fill and bake
Divide the batter between the muffin cups, filling each almost to the top. Bake for 15–18 minutes until the centres are set and the edges are lightly golden.
Cool
Leave the muffins in the tin for 5 minutes, then transfer to a wire rack to cool completely.
For gluten-free, swap the plain flour for an equal amount of gluten-free flour blend. For nut-free, simply leave out the walnuts. Brown sugar can be replaced with an equal amount of maple syrup or coconut sugar. Muffins keep in an airtight container in the fridge for up to 6 days, or can be frozen for up to 3 months. Thaw at room temperature or warm briefly in the microwave.
