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Pregnancy Recipe

Breakfast

Banana and oat breakfast muffins

Lightly sweetened muffins made with oats, mashed banana and brown flour. Batch-bake at the weekend so there is something ready on a morning when cooking is impossible.

Prep
15 min
Cook
25 min
Total
40 min
Portions
12
  • Easy
  • Pregnancy
  • Vegetarian
  • Fibre-rich
  • Budget-friendly
  • Freezer-friendly
Three banana and oat muffins on a cooling rack, one broken open showing a moist crumb

Make this recipe

Portions

Ingredient quantities update automatically. Cooking times may need a little adjustment when you change the batch size.

Swap an ingredient

Only swaps that keep this recipe pregnancy-safe are offered. Allergen information below updates when you choose one.

Ingredients

For 12 portions. Tick items as you go — nothing is changed for anyone else.

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Method

  1. Step 1. Heat the oven to 180 °C and line a 12-hole muffin tin.
  2. Step 2. Mix the oats, flour, baking powder and cinnamon in a large bowl.
  3. Step 3. Beat the banana, eggs, milk, oil and sugar together in another bowl.
  4. Step 4. Fold the wet into the dry until just combined — do not overmix.
  5. Step 5. Divide between the cases and bake for 22–25 minutes, until a skewer comes out clean.
  6. Step 6. Cool on a rack before storing.

Allergens for your selection

  • Contains: Cereals containing gluten
  • Contains: Eggs
  • Contains: Milk

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.