Freezer-Friendly Banana Oat Muffins
Soft, naturally sweet, and made with just a few pantry staples — these muffins are perfect for toddlers and even picky eaters. Great for breakfast, snacks, or lunchboxes!
Ingredients:
- 2 ripe bananas, mashed
- 1 cup rolled oats (blended into oat flour or whole)
- 1 egg
- 1/4 cup milk (dairy or non-dairy)
- 1/4 tsp cinnamon
- 1/2 tsp baking powder
- 1/2 tsp vanilla extract (optional)
- 1 tbsp melted coconut oil or butter (optional)
Instructions:
- Preheat oven to 180°C (350°F). Line a mini muffin tin or lightly grease.
- In a bowl, mash bananas until smooth.
- Add egg, milk, vanilla, and oil. Mix well.
- Stir in oats, cinnamon, and baking powder. Mix until just combined.
- Spoon batter into mini muffin cups (¾ full).
- Bake for 12–15 minutes or until firm and lightly golden.
- Cool completely and freeze in batches!
Tips:
- Add blueberries or grated carrot for variety
- Reheat from frozen in the microwave for 20–30 seconds
- Store in fridge for up to 3 days
