Almond and Oat, Banana Choc-Chip Muffins

June 27, 2012


I grew up in a cake household.

Every now and then my mum would make muffins or friands. Rarely cupcakes. Quite often pikelets and loaves. But, as a rule, if we were to have one baked good on the countertop, it would be a cake. This cake, whether orange and almond, banana or chocolate, would sit proudly on a cake stand in the kitchen. My brothers and I would attempt to cut the tiniest of slivers, one by one, in the hope of not getting caught sneaking extra cake. Life lesson: there are only so many slivers one can slice before the cake actually disappears.

If this cake were to have icing, there would be numerous inconsistencies in it’s form. I feel I perfected the art of sneaking swipes of icing from the cake’s sides, however no matter how skilled I was there were always bare spots and a discernible amount of thinning across certain sections. A balding cake, if you will. I asked mum about this last month, whether she noticed my greedy finger marks (how rude). She denied knowing any better. Either she’s a forgiving fibber or I’m more stealth than I give myself credit for. I did want to be a spy when I was a child. Perhaps there’s merit in that still present aspiration…

Anyway, where was I? Yes, I grew up in a house that favoured our baked goods in cake form. And so naturally whenever I feel the baking urge, I gravitate towards a single circular creation. Only on occasion do I have any desire to make different shaped goods. Although I love the idea of a warm breakfast muffin, they do not sit at the forefront of my mind. So when I do get the desire to form individual muffin mounds, I roll with it. One Sunday afternoon, after quite a rambunctious brunch with friends, I felt this desire. And so I made muffins.

I wanted to steer clear of regular flour, in favour of a brighter bite, something that would sit in our bellies affectionately after our eager morning meal. These muffins did just that, they’re deliriously light…they’re golden. In so many ways do I find them to be golden. The soft glow on the inside speaks of banana and golden ground almonds, and is very easy on the eye. The outside gives a sharper golden tinge, caramel even. A sweet, golden, crisp crust. And with every delicate crumb, I find myself glowing from the inside out with golden glee.


For those of you who do not love bananas, the flavour is certainly not overwhelming. And if you’re so inclined, try replacing the chocolate with cranberries, dried or fresh. Maybe throw some coconut in the mix as well. One more tip, I encourage you to warm these muffins in the microwave if eating the next day – it really helps to bring out the sweetness.

Almond and Oat, Banana Choc-Chip Muffins

Makes 5 medium muffins.

This recipe requires a hand blender to make your oat flour.


1 cup Rolled Oats, plus extra for scattering on top

1 & 3/4 cup Almond Meal
1/4 teaspoon Salt
1 & 1/2 teaspoon Baking Powder
1/4 cup firmly packed Brown Sugar, plus extra for scattering on top
2 Eggs
1 very ripe Banana (medium-large sized, ~190g when skin on)
1 teaspoon Vanilla Extract
1/4 cup Milk
2-3 tablespoons Dark Chocolate Chips (depending on how chippy you like it)


1. Preheat the oven to 180 degrees celsius, convection setting.
2. Pulse the oats in a hand blender until it resembles a flour (don’t over-pulse it, some more whole pieces scattered throughout are fine).
3. Into a large bowl add the oat flour, almond meal and salt. Stir. Sift in the baking powder and brown sugar. Stir.
4. Whisk the eggs in a smaller mixing bowl. Add the banana and vanilla extract and mash it all together. Add the milk and stir.
5. Add the wet ingredients to the dry ingredients and fold through. Add the chocolate chips and gently fold once more.
6. Place paper muffin cups (or a little baking paper) in your muffin tray holes (without them these muffins can be hard to remove from the pan), and spray with spray oil. Spoon the mixture into the trays, filling them 3/4 and smoothing the surface.
7. Sprinkle rolled oats and a little brown sugar over the muffins, then pop into the oven.
8. Cook for 15 minutes then rotate the pan and cover with foil (so as to not over-brown the tops). Cook for a further 7 minutes (22 minutes total cooking time). The muffins are cooked when a skewer inserted in the middle comes out clean. Be careful not to overcook them, as they will become very dry.
9. Cool in the muffin tray for 20 minutes before loosening the muffins with a knife and carefully lifting out. If you remove them too early the bottom of the muffins might catch on the bottom of the tray.
10. Serve warm.


Heidi xo

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  • Lisa (bakebikeblog) June 27, 2012 at 8:42 am


  • Iron Chef Shellie June 27, 2012 at 10:08 am

    haha I would sneak slivers too, but yes, there are only so many slivers that equal a full slice πŸ˜›

  • xoCATox June 27, 2012 at 10:53 am

    Gosh, this brought back memories of cutting the tiniest smoothest slivers of cake that I could without being noticed. Or stealing chunks of icing and attempting to smooth it over with a knife.

    Oh, who am I kidding? I still do it! πŸ™‚

  • Sahna June 27, 2012 at 11:13 am

    Yes, finally! I've been looking forward to you posting this recipe since I saw them on instagram. They look amazing, love the use of oat flour and ground almonds as a base. I'm thinking of substituting buttermilk for milk, and using coconut sugar. Hope they turn out just as scrumptious looking as yours!

  • Heidi June 27, 2012 at 12:41 pm

    Lisa – thanks!

    Michele – yep, busted!!

    Cat – ahhh memories πŸ™‚

    Sahna – oh yay, that's great! Hope they turn out with the buttermilk, let me know!! Keen to hear about how the coconut sugar went πŸ™‚

    Heidi xo

  • Kari June 27, 2012 at 1:41 pm

    What gorgeous muffins – they're sending some of their glow to me electronically πŸ™‚ We were the opposite household when I was a child, lots of muffins (and also pikelets and loafs, in that sense we were the same) but cakes appeared on birthdays and not much the rest of the year. As a result, I still love muffins and these are now calling my name.

  • Not Quite Nigella June 27, 2012 at 6:28 pm

    Hehe this is so true: " Life lesson: there are only so many slivers one can slice before the cake actually disappears." I've been caught many a time! πŸ˜›

  • Hannah June 27, 2012 at 11:02 pm

    These look like the perfect muffins πŸ™‚ Such a great combination there with the banana and choc chip! You totally inspired me to make that almond olive oil cake, forgot to mention! Slightly different recipe, but it's definitely a favourite now too πŸ™‚ Enjoy Frankie on the plane…how exciting!! xx

  • The InTolerant Chef June 28, 2012 at 5:25 pm

    So delicious indeed! I have been craving a nice cakey-type treat lately, but my resistance is wearing very thin πŸ™‚

  • mamacino June 28, 2012 at 10:45 pm

    Yum πŸ™‚

  • Kath (My Funny Little Life) June 29, 2012 at 5:09 am

    Mmmmmmmm I can imagine the combination of almonds and oats works wonderfully! πŸ˜€

  • Heidi June 29, 2012 at 6:27 am

    Kari – aw thanks for sharing!

    Lorraine – hehe thanks, oh so true πŸ™‚

    Hannah – SO exciting! oh no totally, i was just excited you liked the recipe too!

    InTolerant – weekend cake? πŸ™‚

    Mamacino – thanks!

    Kath – thanks! I rather love it πŸ™‚

    Heidi xo

  • Hannah June 29, 2012 at 8:01 pm

    You're trying to distract us with deliciousness so we don't turn green with envy about the fact that you're up, up, up and away to the great glorious Overseas right now!

    Almost worked, but all I can think about is your upcoming adventures. Oh squeeeeeee!

  • Sahna June 30, 2012 at 12:15 pm

    Okay so these are the perfect muffins. Ate two straight out of the oven for breakfast, delightful. The coconut sugar worked perfectly, it's deep with a beautiful toffee edge and the buttermilk really added to the fluffiness, needed to put a splash of milk on to thin it out a bit though. Thank you so much, these are officially my go to healthy muffin recipe!

  • Daisy@Nevertoosweet June 30, 2012 at 8:07 pm

    Sigh so jealous I wish my mother would have baked me cakes when I was growing up >_< the best she did was make me jelly or buy me a cake and put it on the bench top hahaha These muffins look so lovely and yummy ~ gonna make them sooon!

  • Ros July 10, 2012 at 9:10 pm

    Hi there, I recently found your blog and imagine I'll be spending a lot of time reading back over all your posts. I was looking for something different to put in the husbands lunch so I whipped these up tonight in no time at all. They are now cooling and smell divine. Thanks for sharing x

  • Heidi August 6, 2012 at 5:32 pm

    Sahna, this makes me so so happy πŸ™‚ xo

  • Heidi August 6, 2012 at 5:34 pm

    you're so welcome!! xo

  • Ari September 1, 2012 at 11:32 pm

    Made these tonight for Father's Day breakfast.. and WOW! I couldn't help but sneaking one as they came out the oven πŸ˜‰ So delicious.. hope the family enjoys them as much as I did. Thanks for sharing πŸ™‚

  • Heidi September 2, 2012 at 8:07 pm

    thanks so much, Ari πŸ™‚ very happy to hear! x

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  • lee August 5, 2014 at 8:10 pm

    These are AMAZING! especially straight out of the oven. They will definitely become a regular in our household- the whole batch ‘disappeared’ within a day. yum!

    • Heidi August 6, 2014 at 8:51 am

      That is super super cool, Lee!! Thanks for letting me know, I’m thrilled πŸ™‚ x

  • Elisa October 28, 2014 at 3:28 pm

    I’ve just whipped up a batch of these and wanted to say what a beautiful recipe it is. I love the use of oats and almond meal, and the moistness despite the lack of added fats. I can sense they will be making a regular appearance in my house, and can’t wait to start experimenting with different flavour combinations. Thanks for sharing!

    • Heidi October 29, 2014 at 11:18 am

      Awesome! Thanks, Elisa, that is so great to know πŸ™‚ x