Banana Boost Muffins: The Perfect Snack for School Holidays

If you’re looking for a clean, nourishing and kid-approved snack, these Banana Boost Muffins are a winner. Packed with goodness (and a sneaky scoop of our Sprout Organic Kids Essential Shake for added nutrients and protein), they’re perfect for lunchboxes, picnics, or a quick holiday treat at home.

Plus… they’re freezer friendly and refined sugar free.

Ingredients

Wet Ingredients:

• 3 very ripe bananas, mashed (about 1½ cups)

• ½ cup tahini

• ¼ cup maple syrup

• ⅓ cup plant milk (oat, almond, or soy)

• 3 tablespoons neutral oil (like canola oil)

• 1 teaspoon vanilla extract

Dry Ingredients:

• 1¼ cups wholemeal flour

• ¾ cup Sprout Organic Kids Essential Shake

• 1 cup rolled oats (plus extra for topping)

• 2 teaspoons baking powder

• ½ teaspoon baking soda

• ½ teaspoon cinnamon

• ¼ teaspoon salt

Directions

1. Preheat your oven to 175°C and line a 12-cup muffin tin with paper liners (or lightly grease it).

2. In a large bowl, mash the bananas thoroughly with a fork.

3. Add the tahini, maple syrup, plant milk, oil, and vanilla to the mashed bananas. Stir until well combined.

4. In a separate bowl, whisk together the dry ingredients: flour, Kids Essential Shake, oats, baking powder, baking soda, cinnamon, and salt.

5. Gently fold the dry ingredients into the wet mixture until just combined. Don’t over mix!

6. Divide the batter evenly among the muffin cups, filling each about ¾ full.

7. Sprinkle a few extra oats on top of each muffin for decoration.

8. Bake for 20–22 minutes, or until a toothpick inserted into the center comes out clean.

9. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

10. Storage tip: Keep in an airtight container at room temp for 2–3 days, in the fridge for up to a week, or freeze for up to 3 months.

Want More Clean Lunchbox & Snack Ideas?

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