BANANA AND OAT MUFFINS
Easy
Muffins are a great ‘smash and grab’ breakfast. They keep well for a few days in an airtight container so they can be made at a time of your convenience and used for those mornings where there is a rush on … or a snooze button pressed too many times – we’ve all been there! This is a recipe from Paul O’Callaghan author of ‘Calso Cooks Real Food Made Easy’.
PREP IN
20 MIN
COOK IN
25 MIN
SERVE
12
BANANA AND OAT MUFFINS
Easy
PREP IN
20 MIN
COOK IN
25 MIN
SERVE
12
Introduction
Muffins are a great ‘smash and grab’ breakfast. They keep well for a few days in an airtight container so they can be made at a time of your convenience and used for those mornings where there is a rush on … or a snooze button pressed too many times – we’ve all been there!
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Ingredients
- 260g self-raising flour
- 1 teaspoon cinnamon
- ½ teaspoon baking powder
- 100g porridge oats
- 100g soft brown sugar
- 2 medium eggs
- 185ml low-fat natural yogurt
- 60ml rapeseed oil
- 2 ripe bananas mashed
Method
- 1. Preheat your oven to 200°C. Line a muffin tray with muffin cases.
- 2. Sift the flour, cinnamon and baking powder into a large mixing bowl. Add the oats and brown sugar.
- 3. Whisk the eggs in a medium mixing bowl and mix in the yogurt and oil. Add in the mashed bananas and combine well.
- 4. Add the wet mix to the dry flour mix and combine with a wooden spoon – the mix does not have to be fully smooth.
- 5. Divide the mix evenly among the muffin cases. Bake in the oven for 25 minutes, or until a skewer inserted in the middle comes out clean. Remove and when cool enough to handle, place on a cooling rack until fully cool.
