Banana Muffins

Recipe by:
@theavenueinn The Avenue Inn
Banana Muffins
Serving Size:
12 Muffins
Prep Time:

Banana Muffins with Almond and Oat Milk.

Made with



  • 1/2 cup MILKLAB Almond
  • 1/4 cup MILKLAB Oat
  • 1 cup caster sugar
  • 1/2 cup coconut oil
  • 2 eggs
  • 3 large over ripe bananas
  • 1 tsp vanilla essence
  • 1/2 tbsp baking powder
  • 2 1/2 cups self raising flour
  • 1 tsp bicarb soda

Oat Milk Glaze

  • 1 3/4 cups icing sugar
  • 1/4 cup MILKLAB Oat
  • 1 tbsp coconut oil
  • 1 tsp vanilla
  • 1/2 tbsp brown sugar


  1. Preheat oven to 180°C and prepare baking moulds.
  2. Combine all dry ingredients into a bowl. In a separate bowl, combine sugar & coconut oil with a mixer until the sugar has dissolved.
  3. Add in the eggs and vanilla, mix well until incorporated.
  4. Mash bananas and mix into the wet mixture. Then add in the almond & oat milk.
  5. Add the dry ingredients into the wet mixture, slowly incorporate until well combined.
  6. Portion into baking moulds and bake for 15 minutes, or until a skewer inserted into the centre comes out clean.
  7. Make the Oat Milk Glaze by whisk together milk and sugar in a bowl.
  8. Add in coconut oil in portions to remove any lumps.
  9. Whisk in remaining ingredients until there is a smooth consistency.
  10. Add in more icing sugar to thicken or add in more milk to make the consistency thinner.
  11. Drizzle over muffins and serve.

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