Naturally sweetened with ripe bananas and a touch of honey, these wholesome muffins are made with rolled oats instead of white flour — no refined sugar, high in fibre, and perfectly portioned for a stable-energy snack.
Values for 1 muffins
Preheat oven to 180°C (350°F). Line a 12-cup muffin tin with paper liners or lightly grease each cup.
In a large bowl, mash the ripe bananas with a fork until smooth.
Add the eggs, Greek yogurt, honey (if using), and vanilla extract. Mix well until combined.
Add the rolled oats, baking powder, cinnamon, and salt. Stir until just combined — do not overmix.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Bake for 18–22 minutes until a toothpick inserted in the centre comes out clean and the tops are golden.
Let cool in the tin for 5 minutes, then transfer to a wire rack. Store in an airtight container for up to 4 days, or freeze individually.
Carbs come from oats and banana — always use your usual dosing method agreed with your care team to determine your bolus before snacking, and log it in your journal to track your personal response. The beta-glucan fibre in oats slows glucose absorption, and ripe bananas add natural sugar balanced by fibre, so the glycemic impact is gradual rather than sharp.
