Choc chip, banana and oat mini muffins

Photographer: Melanie Jenkins

Fill the baking tin with our low-cost chocolate-chip, banana oat muffins recipe. They freeze well, so are great to bake ahead and use as a healthy lunchbox treat.

Serves: 24 (makes 44 mini muffins)

Time to make: 35 mins

Hands-on time: 10 mins

Ingredients

More weights & measures

⅓ cup oil
1 banana, mashed
2 eggs, lightly beaten
1 cup self-raising flour
1 teaspoon baking powder
⅓ cup ground LSA
⅓ cup milk chocolate chips
½ cup oatsoatmeal uncookedX, to top

$AVER recipes were costed at $5 or below at the time of publication. We are mindful that seasonal and regional availability and price fluctuations occur - click here for healthy shopping tips for greater savings.

Instructions

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Heat oven to 180°C. Line 2 x 12-hole mini-muffin trays with paper liners.
In a large bowl, combine oil, banana and eggs. Stir in flour, baking powder, LSA and, finally, chocolate chips. Mix well.
Spoon into baking liners until 3/4 full. Sprinkle with oats and bake in oven for 10-12 minutes until muffins are risen and golden brown.
Remove from oven and leave to cool in tray for 5 minutes. Remove muffins from tray and place on wire rack to cool completely.
Repeat above with remaining muffin mixture.

Variations

You can replace choc chips with dried cranberries or frozen blueberries.

Make it dairy free: Use dairy-free chocolate chips.

HFG tip

These muffins will keep for up to three days in an airtight container.

Freeze in sealed bags for up to three months. Defrost overnight before packing into lunch boxes.

Nutrition Info (per serve)

Calories 86 cal

Kilojoules 360 kJ

Protein 2 g

Total fat 5 g

Saturated fat 1 g

Carbohydrates 10 g

Sugar 3 g

Dietary fibre 1 g

Sodium 40 mg

Calcium 10 mg

Iron 0.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.