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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 24 |
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These muffins are made with oil instead of butter, but still taste great. My children love them, and it’s great as they think they are getting a treat and I know they are eating some goodness! They freeze up really well too. This mix will make about 24 mini muffins or 12 large ones. Ingredients:
250 g plain flour |
75 g porridge oats, plus a spoonful |
more porridge oats, for decoration |
2 teaspoons baking powder |
3 eggs (beaten) |
175 g caster sugar |
250 ml corn oil or 250 ml sunflower oil |
1 pinch salt |
2 medium ripe bananas, chopped small |
Directions:
1. Preheat the oven to 180°C Prepare a muffin tin with cases or butter and flour holes.
2. Sift the flour, oats and baking powder together.
3. In a separate bowl, beat the eggs, sugar, oil and salt together until pale and fluffy.
4. Fold this mixture and bananas into the flour.
5. Spoon the mixture into the muffin tin. Sprinkle the extra spoonful of oats over and bake for 15 minutes until muffins are risen and golden.
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