Thursday, 30 January 2014

Banana Oat Muffins

These Banana and Oat Muffins make wonderful breakfast treats, maybe not every day but we all deserve a treat every now and then! Because of the oats included in this recipe they keep you full for longer as well as giving them a wonderful texture. The muffins taste so much better the next day after the banana has been left to develop its flavour. I find this is the case with all recipes which use banana including banana bread.

160g Melted Butter (cooled)
6 Large Bananas
300g Golden Caster Sugar or Standard Caster Sugar
2 Eggs
300g Plain Flour
60g Oats
1.5tsp Bicarbonate Soda
1tsp Salt

Recommended Equipment:
Food Mixer (Recommended Bosch MUM46A1)
Joseph Joseph Nest9 Bowls
Pyrex Bowls

The How-To:
Preheat oven to 180c.
Mash the bananas until almost smooth with no large lumps.

Add the cooled melted butter, golden caster sugar and eggs.

Mix well until combined.

Sift in the flour, bicarb and salt.

Add in the oats.
Fold together until just combined, do not over-mix. 

Fill muffin cases 3/4 full.

Bake in the centre of the oven for 23-25 mins.
Allow to cool on a wire cooling rack.
You're Done!


1 comment:

  1. I have to try your recipe, I love bananas and oats. I've my website like you, but in polish, but you can translate in google translate.


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