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Banana and oat muffins

These easy banana and oat muffins are perfect for breakfast, brunch & afternoon tea -  or they go very well with your mid-morning coffee. They are more healthy than the average muffin, as they contain less sugar and oil -  particularly if you make them with whole-wheat flour.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 6 people
Cuisine: USA
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 cups plain or wholemeal flour
  • 1 cup rolled oats
  • 1 cup mashed banana
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 2 eggs
  • ¾ cup milk or dairy-free milk
  • 1 tsp vanilla essence
  • ½ cup unrefined cane sugar
  • ¼ cup groundnut peanut oil

Method
 

  1. Preheat the oven to 180°C.
  2. Mix the flour with the oats, cinnamon, baking powder and baking soda. Add the sugar and combine.
  3. In another bowl, mix the eggs with the oil, vanilla and milk. Add the mashed banana.
  4. Combine the two mixtures and stir until you get a batter. Don't over mix though!
  5. Fill lined muffin tins or silicone muffin cases two-thirds full with the batter and bake for about 20-25 minutes until golden brown.
  6. Transfer them to a wire rack to cool.