Banana, Dates, Oats and chia seeds muffin

Recipe (from Cookie’s Kitchen)

yields 12-14


150 g Wholemeal Self Raising Flour (if not available use plain wholemeal flour and add 2 tsp baking powder for every cup of plain flour)

50 g Muesli or Oats - powdered (I grinded mine in a spice grinder)

50 g Almond meal (ground almonds)

2 tsp cinnamon powder

1 tsp nutmeg

a pinch of salt

60 g brown sugar

40 g Caster sugar

1 tsp Vanilla extract

2 over ripe bananas

60g Chopped dates

1 tbsp Chia seeds

5 tbsp vegetable oil

60 ml plain yoghurt

Note: You can reduce the sugar and replace with honey.

This recipe can be altered in many ways: you can make it an all flour recipe, by omitting almond meal and oats muesli. You can also make it gluten free-Omit the flour and only use almond meal and oats muesli (remember to increase the baking powder content)


Preheat the oven to 175 degrees C and 160 C if fan forced.

Grind the oats/muesli to a fine powder and set aside. Put all the dry ingredients - flour, almond meal, powdered oats, baking powder, cinnamon, nutmeg and salt in a medium bowl.

In a large bowl crack the two eggs and whisk it with the sugar till combined. Now add the vanilla, mashed bananas, yoghurt and oil and mix everything well with a wooden spoon.

Add the dry ingredients into the wet ingredients and mix till well combined and lump free. Fold the chopped dates and chia seeds into the batter.

Line a 12 cup muffin tray with cases and spoon the mixture into the cups equally. Place the tray in the preheated oven and bake for 15-20 minutes till they are golden and well risen and a skewer comes out clean when inserted in the center of the muffins. Let them cool on a cooling rack and then store in an airtight container.