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24
March
Oat and Banana Breakfast Muffins
Oat and Banana Breakfast Muffins
Print recipe
Ingredients
Muffins
- 200g Wholemeal Flour
- 50g Flaxseed
- 100g Poridge Oats
- 80g Caster Sugar
- 1 teaspoon Baking Powder
- 1 teaspoon Bicarbonate of Soda
- ½ teaspoon Salt
- 175ml Whole Milk
- 75ml Vegetable Oil
- 1 teaspoon Vanilla Extract
- 250g Ripe Bananas (mashed)
Streusel Topping
- 40g Brown Sugar
- ½ teaspoon Ground Cinnamon
- 50g Banana Chips (crush to chopped nuts size)
- 20g Unsalted Butter
Directions
| 1. | Preheat the oven to 200°C / 400°F / Gas Mark 6 |
| 2. | Mix the muffin dry ingredients together in a large bowl |
| 3. | In a jug, measure out the oil and milk, then add in the vanilla extract. Add in the mashed banana and mix thoroughly |
| 4. | Pour the wet ingredients over the dry and mix gently just until no large lumps of dry ingredients still show |
| 5. | In a separate bowl, crush the dried banana chips until they are in small pieces. Sprinkle over the cinnamon and brown sugar |
| 6. | Using a fork, mash in some softened butter until it resembles breadcrumbs |
| 7. | Divide the muffin batter into a 12 hole muffin tin lined with papers |
| 8. | Sprinkle over the streusel topping and bake for about 20 minutes, or until a skewer comes cleanly out of the centre |
Note
The addition of a few chopped pecans to the recipe can add some extra crunch. Or, if you want them a little more decadent, add chocolate chips
