Banana & Apple Oat Muffins
Beautifully moist muffins bursting with natural sweetness from ripe bananas and tender apple pieces. Rolled oats add a gentle chew and extra fiber, making these a nourishing grab-and-go snack that the whole family will enjoy.
Ingredients
- 2 large Ripe Bananas
- 0.33 cup Unsweetened Applesauce
- 2 large Eggs
- 3 tablespoons Unsalted Butter
- 0.25 cup Maple Syrup
- 1 teaspoon Vanilla Extract
- 1 cup White Whole Wheat Flour
- 0.5 cup Rolled Oats
- 1 teaspoon Baking Powder
- 0.5 teaspoon Baking Soda
- 1 teaspoon Ground Cinnamon
- 1 cup Fresh Apple
Instructions
- Preheat the oven to 175°C (350°F). Line a 12-cup muffin tin with paper liners or grease lightly with butter.
- In a large bowl, mash the ripe bananas until mostly smooth. Whisk in the applesauce, eggs, melted butter, maple syrup, and vanilla extract until well blended.
- In a separate bowl, whisk together the whole wheat flour, rolled oats, baking powder, baking soda, and cinnamon.
- Add the dry ingredients to the banana mixture and stir gently until just combined — do not overmix, as this will make the muffins dense.
- Fold in the diced apple pieces until evenly distributed throughout the batter.
- Divide the batter among the muffin cups, filling each about three-quarters full.
- Bake for 20–25 minutes until the tops are golden and a toothpick inserted in the centre comes out clean.
- Cool in the tin for 5 minutes, then transfer to a wire rack.
- Safety step: For babies, break into small pieces before serving. The soft texture makes these ideal for self-feeding practice.
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