These Banana Breakfast 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. We love working with banana as it keeps the cake or muffins moist and the flavour only develops over time. One of our most popular recipes is our Banana Bread.
160g Melted Butter (cooled)
6 Large Bananas
300g Golden Caster Sugar or Standard Caster Sugar
300g NEILL’S® Plain Flour
1.5tsp Bicarbonate Soda
Joseph Joseph Nest9 Bowls
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.