Back to School Banana Muffins

Back to School Banana Muffins


  • 2 ripe bananas, mashed
  • 1 cup of natural yogurt or dairy free alternative
  • 2 cups of porridge oats
  • 2 tablespoons of Sylliflor (plain or vanilla flavour)
  • 1 teaspoon baking soda
  • 3 teaspoons of sea salt
  • Chocolate chunks


  1. Preheat your oven to 175°C. 

  2. In a large mixing bowl, combine the ingredients and add 3/4 teaspoons of sea salt.

  3. Stir until the mixture is combined. Try not to overmix.

  4. Fold in some chocolate chips or raisins, or dried cranberries.

  5. Line a muffin tin with paper liners or grease the cups.Divide the batter evenly among the muffin cups, filling each about 3/4 full.

  6. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

  7. Remove the muffins from the oven and allow them to cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.


Pack in a School Lunch:

These Psyllium Husk Banana Muffins are a sure hit with kids and make a great addition to school lunches:

  • They are moist, flavourful, and naturally sweetened by ripe bananas.
  • The Sylliflor and porridge oats add a boost of fibre for a satisfying and gut-friendly treat.
  • Kids will love the combination of banana and optional add-ins like chocolate chips.

These muffins can be made in advance and stored in an airtight container. They're perfect for satisfying sweet cravings while also providing a nutritional punch for school days.

Sylliflor prebiotic is suitable for children 6 years and older.

Older Post Newer Post

Leave a comment

Please note, comments must be approved before they are published