OATS & BANANA MUFFINS

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Muffins are VERY easy and quick to make, and nothing’s better than warm muffins from the oven on a weekend morning.

 

OATS AND BANANA MUFFINS

Good for a healthy breakfast

Makes 12 muffins

 

In one bowl combine:

1 large egg

1 cup buttermilk

1 teaspoon vanilla essence

1/2 cup of porridge oats

2 mashed bananas

2 tablespoons vegetable oil

1/2 cup caster sugar

 

In another bowl, mix together:

1/2 cup of wholemeal flour

1 cup of cake flour

1 tsp of bicarbonate of soda

2 tsp of baking powder

 

Method:

Preheat the oven to 180C. Line a muffin tin with 12 muffin cases

OATS & BANANA MUFFINS

Now combine the two mixtures, moving quickly and lightly with your spoon – or a fork actually works well here. You want to use as few stirs as possible and mix until there are no dry patches of flour, but don’t worry if the mixture is pretty lumpy.

Get the mix into the paper cases ASAP filling them three quarters full – as soon as the liquid hits the raising agents they will activate and you want your muffins rising in the oven, not sitting in the kitchen raw.

Bake them for around 20 minutes, then take them out, leave them a couple of minutes and pop them on a wire rack to cool. While they were still warm, I punctured them with a skewer and drizzled them with golden syrup.

 

 

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BANANA AND DATE MUFFINS

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Makes 12

Ingredients:
2 overripe bananas, chopped
100g dates, chopped
½ cup vegetable oil
2 eggs
¾ cup brown sugar
1 teaspoon bicarbonate of soda
½ teaspoon cinnamon
1 teaspoon vanilla essence
1 ½ cups self raising flour

METHOD:
Mix all the wet ingredients together, add the dry ingredients until just combined.
Put into muffins trays, lined with muffins cases and bake at 150C for 20 minutes or until done.
Delicious!!

BANANA & DATE MUFFINS

OATS & BANANA MUFFINS

Posted on 3 Comments

Muffins are VERY easy and quick to make, and nothing’s better than warm muffins from the oven on a weekend morning.

 

OATS AND BANANA MUFFINS

Good for a healthy breakfast

Makes 12 muffins

 

In one bowl combine:

1 large egg

1 cup buttermilk

1 teaspoon vanilla essence

1/2 cup of porridge oats

2 mashed bananas

2 tablespoons vegetable oil

1/2 cup caster sugar

 

In another bowl, mix together:

1/2 cup of wholemeal flour

1 cup of cake flour

1 tsp of bicarbonate of soda

2 tsp of baking powder

 

Method:

Preheat the oven to 180C. Line a muffin tin with 12 muffin cases

OATS & BANANA MUFFINS

Now combine the two mixtures, moving quickly and lightly with your spoon – or a fork actually works well here. You want to use as few stirs as possible and mix until there are no dry patches of flour, but don’t worry if the mixture is pretty lumpy.

Get the mix into the paper cases ASAP filling them three quarters full – as soon as the liquid hits the raising agents they will activate and you want your muffins rising in the oven, not sitting in the kitchen raw.

Bake them for around 20 minutes, then take them out, leave them a couple of minutes and pop them on a wire rack to cool. While they were still warm, I punctured them with a skewer and drizzled them with golden syrup.

 

 

BANANA LOAF

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Banana Loaf

 

Ingredients:

125g butter

Extra butter for greasing the tins

1 cup sugar

3 eggs

1 cup milk

1 teaspoon bicarbonate of soda

500g selfraising flour

4 bananas, mashed

 

Method:

Preheat oven to 180C. Grease 1 large loaf tin or 2 small loaf tins with the extra butter.

In a mixing bowl cream together butter, sugar and eggs.

Mix in mashed bananas. Add flour, bicarb and milk and mix to a thick batter. Pour into the prepared tins. Bake in preheated oven for 30 – 40 minutes. To test if the cake is done insert a skewer in the middle of the cake, if it comes out dry the cake is done.

BANANA LOAF