Whoever said that cake isn't for breakfast is a liar, personally it's my favourite kind. I adore tucking into a muffin for breakfast with a cup of tea or a glass of milk, especially banana muffins as they are so sweet and moist. I've added some oats to these muffins to give them more of a boost for the morning, that will keep you fuller for longer and it also gives them a lovely texture. If you love banana bread then you will love these beauts!
Banana and Oat Muffins
(Makes 12)
250g Self - Raising Flour
1 Tsp Baking Powder
1/2 Tsp Bicarbonate of Soda
1 Tbsp Cinnamon
115g Caster Sugar
50g Rolled Oats
75g Butter, Melted
1 Tsp Vanilla Extract
2 Bananas, Mashed
2 Eggs
125ml Milk
Pinch of Salt
Preheat the oven to 180C, Gas mark 4. Line a 12 hole muffin tray with cases.
In a large mixing bowl, sift the flour, baking powder, bicarbonate of soda, salt, cinnamon and caster sugar together. Add in the oats and mix together.
In a jug whisk together the eggs, butter, vanilla extract and milk together until well combined. Add in the mashed banana and whisk again until combined. Make a well in the middle of the flour mixture and pour in the banana mixture, whisk for three minutes until well incorporated.
As the mixture is runny, pour it into a jug. Then fill the cases around three quarters full with the muffin batter. Place in the oven for 20 minutes, or until a skewer comes out clean. When cooked, leave in the tray for five minutes before transferring onto a cooling rack.
No comments
Post a Comment