Oaty Banana Muffins
Ingredients
All purpose flour – 1 3/4 cups
Baking powder – 2 tsp
Rolled oats – 3/4 cup
Eggs – 3, beaten
Superfine sugar – 3/4 cup
Salt – A pinch
Corn or sun flower oil – 1 cup (I used 3/4 cup canola oil)
Ripe banana – 2 medium, chopped
Method
Preheat the oven at 350 F. Line a muffin pan with paper bake cases or butter each hole and dust with flour.
Sift the flour and baking powder into a large bowl and add the oats.
Beat together the eggs, sugar, oil and salt in another bowl until pale and fluffy. Add this to the flour mixture and stir until well mixed. Fold in the chopped bananas.
Spoon the mixture into the muffin pan holes, about 1.5 tbsp per muffin. Sprinkle some oats on top. Bake for about 22 – 25 minutes until risen and golden. Allow to cool slightly in the pan, then transfer to a wire rack to cool completely. Store in an airtight container for up to 3 days or wrap individually and freeze for up to 1 month.
All purpose flour – 1 3/4 cups
Baking powder – 2 tsp
Rolled oats – 3/4 cup
Eggs – 3, beaten
Superfine sugar – 3/4 cup
Salt – A pinch
Corn or sun flower oil – 1 cup (I used 3/4 cup canola oil)
Ripe banana – 2 medium, chopped
Method
Preheat the oven at 350 F. Line a muffin pan with paper bake cases or butter each hole and dust with flour.
Sift the flour and baking powder into a large bowl and add the oats.
Beat together the eggs, sugar, oil and salt in another bowl until pale and fluffy. Add this to the flour mixture and stir until well mixed. Fold in the chopped bananas.
Spoon the mixture into the muffin pan holes, about 1.5 tbsp per muffin. Sprinkle some oats on top. Bake for about 22 – 25 minutes until risen and golden. Allow to cool slightly in the pan, then transfer to a wire rack to cool completely. Store in an airtight container for up to 3 days or wrap individually and freeze for up to 1 month.
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