A treat without the sugar crash. These oil-free, sugar-free muffins are sweetened entirely by ripe bananas and apple, so you get a soft, warmly spiced bake that feels indulgent without the slump afterwards. They come together in one bowl, take 25 minutes in the oven, and make a brilliant breakfast on the go or afternoon pick-me-up with a cup of tea.
Ingredients
Dry:
- 2 cups oats
- ½ teaspoon bicarbonate of soda
- ½ tablespoon baking powder
- 1 teaspoon cinnamon
- 2 tablespoons ground flaxseed
- 1 tablespoon sultanas or chopped dates
Wet:
- 4 small ripe bananas
- 1 apple, cored
- 1 tablespoon plain yogurt
- 1 teaspoon apple cider vinegar
To top (optional):
- Pumpkin seeds or seeds of your choice
Method
- Preheat the oven to 190°C (Gas Mark 5).
- Blitz the oats in a blender until they form a flour.
- Tip all the dry ingredients into a large bowl and mix together.
- Roughly chop the bananas and apple, then blend until smooth. Add the yogurt and apple cider vinegar, and blend again.
- Pour the wet mixture into the dry bowl and combine. Don't overmix.
- Spoon into a lined cupcake tray or unlined silicone tray. Pile the mixture in, as the muffins won't rise much. Sprinkle with seeds if using.
- Bake for 25 minutes.
- Let them cool in the tray before lifting out.
Makes 6 large muffins. They keep well in an airtight container for up to 2 days.
A little tip: these pair beautifully with a morning scoop of Complete Collagen stirred into your coffee or smoothie alongside. Same routine, a little extra glow from the inside out.
More about Julie
Balancing her time between private clients and NHS commitments, Julie offers support for those seeking evidence-based nutrition and lifestyle guidance for a wide range of chronic conditions, including weight management and gut health.