Banana Oat Muffins with Rice Malt Syrup
Wholesome banana and rolled oat muffins combining white and wholemeal self-raising flours with natural yogurt and sunflower oil. Topped with fresh banana slices before baking. These muffins deliver a tender crumb with nutty oat texture and natural sweetness from mashed banana and brown sugar, requiring no refined sweeteners beyond rice malt syrup.
Ingredients
- 1 cup white self-rising flour
- 1 cup wholemeal self-rising flour
- ½ teaspoon rice malt syrup
- ½ teaspoon baking soda
- 1 cup rolled oats
- ½ cup brown sugar
- 2 eggsflax eggs (2 tbsp ground flax + 6 tbsp water)2:1veganFull guide →
- ¼ cup sunflower oil
- ¾ cup natural yogurt
- 2 bananas, mashed, just ripe
- 1 banana, sliced, just ripe
Instructions
- 1
Preheat oven to 400°F. Prepare two 6-hole muffin pans.
- 2
Sift white and wholemeal self-raising flours with baking soda, returning the husks from wholemeal flour to the mixture. Add rolled oats and brown sugar, stirring to combine.
- 3
Whisk eggs, yogurt and sunflower oil together. Stir in mashed banana and rice malt syrup until combined. Pour wet ingredients into dry mixture and fold together until just combined.
- 4
Spoon batter into prepared muffin holes. Top each muffin with banana slices.
- 5
Bake until golden and cooked through, about 20 minutes.
- 6
Cool in pan for 5 minutes, then turn onto wire rack to cool completely.
Tips
Fold wet and dry ingredients gently to avoid overdeveloping gluten, which toughens muffins.
Use just-ripe bananas for sweetness and moisture without overwhelming the oat flavor.
Good to Know
Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
Prepare dry ingredients the night before. Mix wet ingredients and bake fresh for best texture.
Serve warm or at room temperature, plain or with butter and jam.
Common Mistakes
Overmix wet and dry ingredients to avoid tough, dense muffins.
Use overripe (dark-spotted) bananas to avoid insufficient sweetness.
Overbake past 20 minutes to prevent dry crumb.