Banana muffins with oaty crumble

Banana muffins with oaty crumble

This is a great recipe to make with those spotty bananas. It is also great for lunchboxes and can be frozen. It is low in sugar, made with spelt or wholewheat flour. And extra protein from eggs.



240 grams spelt flour (or whole wheat flour)

75 grams old fashioned rolled oats plus more for sprinkling on top

2 teaspoons cinnamon

1 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup sugar or coconut sugar

1/2 cup butter melted

2 eggs

2 cups mashed banana

1 teaspoon vanilla

1/2 cup walnuts or chocolate chips {optional}

Crumble layer on top

For topping, in a small bowl stir together 1/4 cup oats, 1 tbs brown sugar and 1/2 teaspoon cinnamon. Rub in 1 tbs butter until mixture resembles coarse crumbs. Sprinkle the oat mixture on top of muffin batter.


Preheat oven to 180°C. Prepare a muffin tin with paper liners or silicone moulds and set it aside.

In a bowl, stir together the flour, sugar, oats, cinnamon, baking soda, baking powder and salt.

In another bowl, mix the, melted butter, eggs, banana and vanilla. Add the dry ingredients to the wet and stir together until just combined. Fold in your choice of add-ins like walnuts or chocolate chips, if desired and divide among the 12 muffin cups. Sprinkle with a pinch of the crumble mixture.

Bake at 180°C.or 15-18 minutes until a toothpick comes out clean. Cool completely before storing.


Invest in silicone muffin moulds, they last for ages and then there is also less cleaning involved for the muffin tin. The crumble is a little extra work but really take these muffins to the next level.

Keywords: banana muffins, lunchbox