Healthy One Bowl banana oat flour muffins with a delicious crumb topping. They are easy to make and the perfect to grab for breakfast or snack on the go. And the good thing is that they are good for you!
- 1 cup very ripe bananas (about 2 medium bananas)
- 2 eggs
- ½ cup greek yoghurt, full fat and unsweetened
- ⅓ cup coconut sugar or light brown sugar
- ½ cup quick cooking oats
- ½ cup oat flour
- ½ cup white whole weat flour or all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 1 tablespoon coconut oil
- ¼ Cup all purpose flour
- ½ Cup rolled oats
- 1 tablespoon coconut sugar or light brown sugar
- ¼ teaspoon cinnamon
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Preheat the oven to 175C (350F)
Line a muffin pan with paper liners and coat them with cooking spray or a little oil.
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In a bowl, mash the bananas and add the eggs, greek yoghurt, sugar and quick cooking oats. Stir to combine and let sit for 10 minutes to thicken. Do not skip this step, it is important to get high, moist muffins.
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After 10 min, add the rest of the ingredients for the muffin batter. Stir to combine and fill the prepared muffin liners, reserve 2 tablespoon of batter in the mixing bowl.
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Add the melted coconut oil, flour, oats, sugar and cinnamon to the reserved batter in the mixing bowl. Stir together to a crumbly consistency using a spoon or your fingers. Top the muffins with the crumble topping in an even layer.
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Bake the muffins for about 20 minutes, remember all ovens are different so start checking your muffins after 18 minutes.
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Let the muffins cool down in the muffin tin for 10 minutes, the carefully remove to a cooling rack to cool completely.
Store in an airtight container for 5 days.