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Slow Cooker Banana Oat Muffins

Easy to make, delicious and moreish, these slow cooker banana oat muffins have an irresistible crumbly-cakey texture. Packed with fruit and nuts they are perfect as a healthy snack or to grab in the morning as a quick breakfast.

Slow Cooker Vegan Oat Muffin


1 tbsp milled flaxseed
2.5 tbsp water
2 medium bananas, ripe
45g brown sugar
30ml coconut oil
½ tsp vanilla extract
1 tsp bicarbonate of soda
¼ tsp sea salt
100g plain flour
35g rolled oats
15g mixed chopped nuts
5g dried cranberries
5g raisins



  1. Mix together the milled flaxseeds with 5 tbsp of water – place to one side and allow to set for 5 minutes
  2. Mash together the bananas and add to the flaxseed mixture
  3. Whisk into the mixture the brown sugar, bicarbonate of soda and salt. Followed by the vanilla and melted coconut oil
  4. Combine the mixture with the flour, oats, nuts and dried fruit. Divide the batter into 5 muffin cases
  5. Pour about 150ml of water into the bowl of the slow cooker. Fold a piece of kitchen foil to fit inside the bowl, make sure to fold up the edges to stop any water getting in. Place the filled muffin cases on top of the foil
  6. Put the lid on the slow cooker and cook on high for 4 hours


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