Banana Oat Muffins
Ingredients
- 190 g Plain flour
- 2 tsp Baking powder
- 1 tsp Bicarbonate of soda
- 1 tsp Ground cinnamon
- 80 g Rolled oats
- 100 g Caster sugar (normal or golden)
- 2 Ripe bananas
- 180 ml Milk
- 80 ml Sunflower or vegetable oil
- 1 tsp Vanilla paste or extract
- 1 Egg
Accompaniment
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Description
Tasty muffins, both warm from the oven, and when cool. Lovely for breakfast or any time of day. Perfect for using up over-ripe bananas.
Method
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1
Preheat the oven to 200 degrees C. Line a standard muffin tin with 12 paper cases.
Sift the flour, baking powder, bicarbonate of soda and ground cinnamon into a bowl, add the oats and sugar and stir together.
Mash the bananas and add to the bowl.
In a jug or bowl, lightly whisk together the milk, oil, vanilla and egg.
Pour into the bowl and beat together until just combined (don’t over mix).
Divide the mixture equally between the paper cases, filling each one almost to the top.
Bake for 16 minutes (15-20, depending on your oven) until a skewer comes out clean. Leave in the tin for 5 minutes, then serve warm or leave on a wire rack to cool.
Chef's Tips
These keep well in an airtight tin for a few days and also freeze very well.
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