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Banana and oat muffins
Easy banana muffins packed with fruit and oats
- Difficulty: Easy
- Serves 8+
- Vegetarian
- Freezable
Preparation
- Total time
- 30 Mins
- Preparation time
- 10 Mins
- Cooking time
- 20 Mins
3 very ripe bananas
140ml vegetable oil
90g soft light brown sugar
2 large eggs
250g self-raising flour
1/2 tsp baking powder
50g porridge oats (plus extra for the tops)
1/2 tsp ground cinnamon
Preheat the oven to 200°C/180°C fan/Gas Mark 6. Line the muffin tin with muffin cases.
Mash up the bananas in a large mixing bowl using a fork or potato masher. If you're finding it hard to get some of the lumps out, add a tablespoon of the vegetable oil to help loosen the mashed banana mixture.
Whisk in the rest of the oil, followed by the sugar, then the eggs.
Sift the flour, baking powder and cinnamon together in a separate bowl, stir in the oats, then whisk this mixture into the banana mixture.
Divide the batter evenly between the muffin cases. Sprinkle a few extra oats on top of each muffin. Bake for 15-20 minutes, or until golden.
Leave to cool in the tin for 5 minutes, before leaving to cool in their cases on a wire rack. Keep for 2-3 days in an airtight container in a cool place.
You will need
12-hole muffin tin - This one from MasterClass is exceptionally non-stick, which releases cakes easily and cleans in seconds. Find it at Amazon.
Muffin cases - This set of 12 is made of silicone and is reusable and non-stick. The perfect eco-friendly option that's available at Wilko.
Reviews
Poppy Y
★★★★★ Rated 5 out of 5 stars.Really easy to make with the kids
Reviewed on 30/06/20
