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.
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Ingredients
- ¾ cup All – purpose flour
- ¾ cup Whole wheat flour
- 1 cup Rolled oats
- ⅓ cup Castor sugar
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- ½ teaspoon Salt
- 1 Egg
- ¾ cup Milk
- ⅓ cup Vegetable oil, or Olive oil
- ½ teaspoon Vanilla extract
- 1 cup Mashed ripe bananas, or 2 – 3 bananas
- Preheat oven to 200 degree C.
- In a medium size bowl, mix flour, oats, sugar, baking powder, baking soda and salt together. (DRY)
- 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)
- 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.
- Line a 24 cup muffin pan with paper muffins. Using an ice-cream scoop, put the batter into the muffin cups.
- Bake in the preheated oven for 15 – 20 minutes.
Instructions
Enjoy!
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Notes
Muffins can be stored in an airtight container for up to 3 days or freeze. Defrost muffins at room temperature or in the microwave if in a hurry.