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Baked Banana, nut, and oatmeal muffins

by IBD Medical on March 24, 2023
This tasty, satisfying, and nutritious breakfast dish is ideal for when you're in a rush or require a quick snack. You can prepare a batch in advance and store them in the refrigerator or freezer for future use. Oats have a low glycemic index and are rich in fiber, making them good for your heart since they contain soluble fiber, which can help lower cholesterol.

Prep Time: 15 mins

Bake Time: 25 mins

Difficulty: Easy

Servings: 12


Nutrition (per serving)

  • Energy: 88 calories
  • Protein: 2.6g
  • Carbohydrates: 13.2g
  • Dietary fiber: 1.55g
  • Sugars: 5.25g
  • Fat: 3.1g
  • Saturated fat: 0.6g



  • 1 ½ cups rolled oats
  • ¾ cup low-fat milk
  • 1 banana (ripened)
  • 1 packed tbs brown sugar
  • 1 large egg (lightly beaten)
  • ½ tsp baking powder
  • ½ tsp ground cinnamon
  • ½ tsp vanilla extract
  • Pinch of salt
  • ¼ cup toasted chopped pecans (or nut of your choice)



  1. Grease a muffin tin with cooking spray or butter. Preheat the oven to 190ºC (375ºF).
  2. Mash banana in a medium bowl. In a separate large bowl add the oats, milk, brown sugar, eggs, baking powder, cinnamon, vanilla and salt. Stir to combine.
  3. Add in the mashed banana and stir through, followed by folding in the pecans.
  4. Divide the mixture evenly among the muffin tin and bake for around 20 minutes or until golden brown. 
  5. Once cooked, leave in the pan to cool for 10 minutes and then place on a wire rack to finish cooling.


Glucology was born in Sydney Australia. Our mission is to help improve the lives of people living with diabetes by providing the best possible support products and information

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