I was going through my pantry yesterday and noticed that I had a few bananas that were quickly going past their best! So what do you do when you have a few over-ripe bananas? RECIPE CREATE! These muffins were made from ingredients I had lying around in my pantry & kitchen so they're super easy to make and don't require any 'fancy' ingredients.

Not only are they delicious AND nutritious but they're perfect for breakfast or a quick snack on the go. They're great for freezing as well.

*These OAT & RAISIN BREAKFAST MUFFINS are vegan, gluten free and dairy free too.

Oat Raisin Breakfast Muffins


  • 3 Ripe Bananas
  • 200g Oats
  • 150g Raisins
  • 125ml Almond Milk (or any milk)
  • 100g Buckwheat Flour
  • 20g Hemp Seeds
  • 2tbsp Coconut Oil
  • 1tsp Baking Powder
  • 1/2tsp Bicarbonate Of Soda
Oat Raisin Breakfast Muffins 2


  1. Pre-heat your oven to 180^C (160^C fan assisted).
  2. Break the bananas into pieces and mash in a bowl using the back of a fork until smooth.
  3. Mix through the oats, flour and hemp seeds.
  4. Stir through the coconut oil (making sure it's melted - if it's solid then heat it up slightly before adding it to the mix).
  5. Add in the almond milk, baking powder and bicarbonate of soda.
  6. Finally stir through the raisins and divide the mixture between 12 muffin cases.
  7. Bake the muffins in the centre of the oven for 25-30 minutes until golden on top and cooked through. To test - insert a toothpick into the centre of the muffins and it should come out clean.

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