Banana and Oat Muffins
 
 
Author::
Recipe type: lunch box
Ingredients:
  • 2 cups wholemeal plain flour
  • 1 tsp ground cinnamon
  • ½ tsp bicarbonate of soda
  • 1 cup rolled oats
  • ½ cup brown sugar
  • 2 eggs
  • 2 bananas, mashed
  • ¾ cup plain low-fat yoghurt
  • ¼ cup canola oil
Method:
  1. Preheat oven to 200°C. The recipe said it made 12 muffins, but I must have made a smaller size as I made 18 from this recipe. Line your muffin trays with patty pans.

  2. Add flour, cinnamon, bicarb soda, oats and brown sugar to a bowl. Mix with a wooden spoon.
  3. In a separate jug, whisk eggs, yoghurt and oil together.
  4. Mash bananas. I actually used our potato masher!
  5. Add the mashed banana to the jug and stir to combine.
  6. Pour the banana mixture into the bowl with the dry ingredients, Mixing again with the wooden spoon. Mix only enough so it is combined, don’t over mix it.
  7. Measure out the muffin mixture into the patty pans.
  8. Bake for 20 minutes. To test if they are cooked through, use the skewer test of whether it comes out clean or not.
  9. Allow the muffins to sit in the trays for 5 minutes before transferring to a wire rack.
  10. As these muffins have reduced oil compared to other muffins that I cook, I found that they really needed to be eaten within a couple of days, after that they became a bit dry. Next time I think I will freeze half straight after cooling.
Recipe by Planning With Kids at https://planningwithkids.com/2012/03/11/banana-and-oat-muffins/