Oaty Banana Muffins (Dairy-Free)

Banana Muffins 1

Okay, so last week I may have been in denial making these ice-cream sandwiches,  but now I am ready for everything that autumn will bring. I have returned back to university and with that comes feelings of change and nostalgia for the winter months to comeAutumn is a season that is so wonderfully romanticized, I hear endless chatter about the longing for cosy nights in, fairy lights and hot water bottles. Maybe its because in an endlessly busy world we want the comfort that autumn brings. And maybe, if thats your thing, you should be making these muffins; the ultimate comfort snack that these colder days make you yearn for.

The original recipe comes from one of my favourite food blogs, Cookie and Kate. I have made this recipe time and time again and it never fails. Its comforting, oaty, perfectly sweet and ever so moist. Even if you only have two bananas in the fruit bowl because your mother accidentally ate the ones you were saving (true story) than this recipe will forgive you. Use four bananas for an even moister muffin. Likewise, you can swap maple syrup for honey or use more or less spice. Its getting to that time of year were spice equals everything nice, so add as much as you like. 

Ingredients (makes 5 large muffins or 12 smaller muffins): 

  • 80 ml olive oil
  • 125ml maple syrup or honey
  • 2 eggs
  • 3 medium ripe bananas mashed
  • 60ml almond milk (or any other non dairy milk)
  • 1 tsp bicarbonate of soda
  • 1 tsp vanilla extract
  • ½ tsp salt
  • ½ tsp cinnamon + any other spices you have to hand
  • 250g wholemeal flour
  • 50g oats + more for the top 
  • Sprinkle of demerara sugar (optional)


  1. Preheat the oven to 170oc and line a deep muffin tin with 5 muffin cases
  2. Mix the olive oil together with the maple syrup
  3. Mix together the mashed banana, eggs, almond milk, bicarbonate of soda, vanilla and salt
  4. Whisk in the maple syrup and oil until incorporated
  5. Finally,gently fold in the flour and oats
  6. Divide the batter out into the muffin tin then top with a sprinkling of oats and some demerara sugar if you like
  7. Bake for 30 minutes or until a skewer in the middle comes out clean
  8. Leave for 5 minutes in the tin before turning on onto a wire rack to cool completely.