These tasty banana muffins are deliciously soft, sweet and fruity – and they have taken our heart by storm as the perfect snack! The best thing is that they still taste wonderfully fresh even a few days after they have been baked and their compact size means they will fit in any lunchbox. But you may prefer to grab these luscious little cakes and enjoy them straight away. Another bonus: they keep you full for longer. Today we give you our recipe for takeaway banana muffins. Let’s get started!
Ingredients for 12 banana muffins:
- 4 ripe bananas
- 3 eggs
- 80 ml oil
- 200 g flour
- 100 g rolled oats
- 1/2 sachet baking powder
- Blueberries to decorate
To prepare the banana muffins:
- Preheat the oven to 180°C (top/bottom heat). Peel the bananas, cut them into pieces and purée them.
- Add the eggs and oil and stir.
- Mix in the flour, rolled oats and baking powder. Stir everything together again to make a creamy consistency.
- Place the dough in muffin tins, silicone moulds or on a muffin tray, decorate with blueberries and bake for approx. 30 minutes at 180°C.
By the way, you can make a vitamin-packed lunchbox by adding crunchy slices of cucumber (cut into the shape of a cloverleaf), cherry tomatoes, a banana and some pretzels.
Pack up, take a bite and enjoy!
Your Dole Team