Banana Oat Muffins
Any bananas which has past their prime are just right for these moist oat muffins. Oat lends a nutty flavour and make these sweet muffins a lot healthier. This is a quick and easy recipe that results in muffins that are full of texture and flavour.
- Prep time
- --
- Cook time
- Not listed
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3/4 cup All – purpose flour
- 3/4 cup Whole wheat flour
- 1 cup Rolled oats
- 1/3 cup Castor sugar
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 1/2 teaspoon Salt
- 1 Egg
- 3/4 cup Milk
- 1/3 cup Vegetable oil (or Olive oil)
- 1/2 teaspoon Vanilla extract
- 1 cup Mashed ripe bananas (or 2 – 3 bananas)
Instructions
- 1
Preheat oven to 200 degree C.
- 2
In a medium size bowl, mix flour, oats, sugar, baking powder, baking soda and salt together. (DRY)
- 3
In a large bowl, beat the egg lightly. Stir in the milk, oil and vanilla extract. Then add the mashed banana and combine thoroughly. (WET)
- 4
Add the DRY to the WET. Stir the flour mixture into the banana mixture until just combined. Do not overmix or the muffins will become tough.
- 5
Line a 24 cup muffin pan with paper muffins. Using an ice-cream scoop, put the batter into the muffin cups.
- 6
Bake in the preheated oven for 15 – 20 minutes.