Banana oat muffins
A American dessert for the galley that best on calm days or at anchor, can be made ahead and frozen, about 40 min hands-on.
- Desserts
- American
- ⏱ 40 min
- 🌊 Sea tolerance 1/5
- 🪨 Bare bones
- vegetarian
- pescatarian
- kosher
- halal
Ingredients
For 6 servings (one normal-appetite adult each). Per serving in brackets.
- All-purpose / plain flour180 g (30 g)
- Rolled oats90 g (15 g)
- Banana270 g (≈ 2.5 bananas) (45 g)
- Eggs90 g (≈ 2 eggs) (15 g)
- Brown sugar72 g (12 g)
- Sunflower / vegetable oil60 g (10 g)
- Baking powder12 g (2 g)
- Ground cinnamon3 g (0.5 g)
Method
- Heat the oven to 190°C; oil a muffin tin or use paper cases.
- Mash the bananas; whisk in egg, sugar and oil.
- Fold in flour, oats, baking powder and cinnamon until just combined (lumpy is fine).
- Fill the cases two-thirds; bake 20 minutes until springy. Cool 10 minutes in the tin.
In the galley
- Best on calm days or at anchor — 1/5 for sea tolerance.
- Stow the main ingredients in the fridge.
- Make ahead: cook in port and freeze in portions.
- Contains: Eggs, Gluten — always check the labels of what you buy.
Per serving
- kcal
- 364
- protein
- 7 g
- fat
- 13 g
- carbs
- 56 g
- sugar
- 17 g
- fibre
- 4 g
From USDA FoodData Central, raw weights — a planning guide, not a label.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes