Banana Bread Muffins

Looking for a healthy and effortless snack? These banana bread muffins are perfect for breakfast, a mid-morning treat, or whenever you need a little pick-me-up. Soft, moist, and naturally sweet, they’re a delicious way to use up ripe bananas. Thanks to the oats, they’re wonderfully filling and satisfying!

Ingredients:

• 1 tsp baking soda
• 1 tsp baking powder
• Pinch of salt
• 300g KarmaKarma oats
• 2 ripe bananas
• 2 eggs
• A splash of milk

Optional Add-ins:

• 50g chocolate chips or chunks
• 1 tsp cinnamon or pumpkin spice
• 30g chopped nuts (walnuts, pecans, or almonds)
• 50g dried fruit (raisins, cranberries, or chopped dates)

Instructions:

1. Preheat your oven to 180°C (350°F).
2. Mash the bananas in a bowl, then whisk in the eggs until smooth and creamy.
3. Stir in the oats until fully combined.
4. Add the baking powder, baking soda, and a pinch of salt, mixing thoroughly.
5. If the batter is too thick, add a splash of milk to achieve a soft, spoonable consistency.
6. Gently fold in any optional add-ins like chocolate, nuts, or spices.
7. Spoon the batter into lined muffin tins, filling each about three-quarters full.
8. Bake for 20–25 minutes, until the muffins are set and lightly golden on top.
9. Let cool slightly before enjoying warm—or store in an airtight container for up to 3 days.

Chef’s Tips:

• For extra moist muffins, mash the bananas really well and use very ripe bananas.
• Add a tiny drizzle of honey or maple syrup on top right after baking for a shiny, sweet finish.
• These muffins freeze beautifully—just wrap individually and pop them in the freezer for a quick snack later.