Banana Oat Muffins
The perfect alternative to a classic banana bread, these Banana Oat Muffins are super quick and easy to make and freeze incredibly well. I love making up batches of these and popping them in the freezer for breakfasts. They are perfect for lunch boxes too.
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Ingredients
- 2 Large Eggs
- ¼ Cup Milk
- ¼ Cup Vegetable Oil
- 3 Very ripe Bananas Mashed (approx 1 Cup)
- ½ Cup Brown Sugar
- 1½ Cups All-Purpose Flour
- 2 tsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp Ground Cinnamon
- ¼ tsp Ground Nutmeg
- ½ tsp Salt
- 1 Cup Rolled Oats And a little more for sprinkling (optional)
Instructions
- Preheat the oven to 200°C and grease a 12 hole muffin tray with non-stick cooking spray
- Mash your bananas in a medium mixing bowl and set aside. Sieve or whisk together the flour, baking powder, baking soda and salt
- Whisk together the eggs and milk the add to the mashed banana and mix well. Now add the oil and sugar into the banana mixture and mix well
- Stir the wet ingredients into the dry, then add the oats and mix until incorporated. Do not over-mix
- Divide the mixture between the holes of the muffin tin only filling around ½ to ¾ full as the muffins will rise
- Sprinkle with a little more rolled oats if you wish. Then bake for 15 - 20 minutes, until golden and a skewer or cake tester comes out clean
- Cool in the tin for around 10 minutes. Then turn out onto a wire rack for further cooling
- Serve warm or cold or freeze once cooled
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