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Fluffy Banana Oat Muffins
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Fluffy Banana Oat Muffins

Fluffy Banana Oat Muffins

with Cranberries and Toasted Coconut

These aren't your average breakfast muffins! Loaded with fibre-rich oats, protein-packed Greek yogurt and maple syrup for natural sweetness, these little breakfast delights taste like a dessert but have serious staying power to fuel your day.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes


/ serving 2 people

188 g

All-Purpose Flour

(Contains Wheat)

1 tsp

Ground Cinnamon

½ cup

Quick Oats

(Contains Oats)

1 unit


(Contains Egg)

125 mL

Banana Sauce

1 tsp

Baking Powder

¼ tsp

Baking Soda

2 tbsp

Maple Syrup

200 g

Brown Sugar

4 tbsp

Shredded Coconut

(Contains Sulphites)

6 tbsp

Sour Cream

(Contains Milk)

56 g

Dried Cranberries

Not included in your delivery

⅓ cup


(Contains Milk)

5 tbsp

Unsalted Butter*

(Contains Milk)

½ tsp



Nutrition Values

Calories1480 kcal
Fat50 g
Saturated Fat32 g
Carbohydrate236 g
Sugar143 g
Dietary Fiber11 g
Protein25 g
Cholesterol175 mg
Sodium1170 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Bowl
Medium Bowl


Prep muffin tin

Before starting, preheat the oven to 375˚F. Wash and dry all produce. Line a 12-cup muffin tin with paper liners. (NOTE: If you don't have paper liners, you can grease the tin with 2 tsp softened butter).Roughly chop cranberries. Melt 5 tbsp butter in a small bowl in the microwave for 20-30 seconds.

Prepare muffin batter

Whisk banana sauce, 2/3 cup packed brown sugar and maple syrup together in a large bowl until smooth. Whisk in sour cream, 1/3 cup milk and egg until combined, then stir through oats. Set aside for 5 min to hydrate.In another medium bowl, whisk together flour, baking powder, 1/4 tsp baking soda, cinnamon and 1/2 tsp salt.Add melted butter and flour mixture to the bowl with oats and stir until fully combined. Stir through apricots.

Bake muffins and serve

Divide muffin batter evenly between liners. Sprinkle coconut over muffin tops.Bake in the middle of the oven until golden-brown, 18-22 min.Transfer to a wire rack to cool completely.Remove muffins from the tin and transfer to a plate before serving.

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