Sagely is a tool to help you avoid allergens, not a guarantee, and it can miss them. You decide what goes in your food, so always check the ingredients and packaging yourself.
Ingredients
Main
- 200 g rolled oats
- 150 g plain flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp ground cinnamon
- ¼ tsp sea salt
Wet
- 2 large ripe bananas, mashed
- 2 eggs
- 80 ml mild-flavoured oil (light olive or vegetable)
- 80 ml milk (cow's or plant-based)
- 2 tbsp honey
- 1 tsp vanilla extract
Optional mix-ins
- 100 g fresh or frozen berries
- 50 g chopped walnuts or almonds
- 2 tbsp ground LSA (linseed, sunflower, almond blend)
Method
Prepare
Preheat oven to 190°C fan-forced.
Line a 12-cup muffin tin with paper cases.
Mash the bananas in a large bowl until mostly smooth (a few small lumps are fine).
Mix
Add eggs, oil, milk, honey, and vanilla to the mashed banana. Whisk until well combined and slightly foamy.
In a separate bowl, whisk together oats, flour, baking powder, baking soda, cinnamon, and salt.
Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just combined—don't overmix (lumps are okay).
Fold through berries, nuts, or LSA if using.
Bake
Divide batter evenly among the 12 cases, filling each three-quarters full.
Bake for 20–22 minutes, until a skewer inserted into the centre comes out clean or with only a few moist crumbs.
Cool in the tin for 5 minutes, then turn out onto a wire rack to cool completely.
