Banana & Oat Muffins

Ingredients

• 3 ripe bananas, mashed
• 2 eggs
• 80 ml milk
• 80 ml olive oil or rapeseed oil
• 60 g honey or maple syrup
• 1 teaspoon vanilla extract
• 150 g wholewheat flour (or plain flour)
• 150 g porridge oats
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• A pinch of salt
• Optional: 75 g blueberries, raisins or chopped dark chocolate

Method

1. Preheat the oven to 180°C (fan 160°C) and line a 12-hole muffin tin with paper cases.
2. In a large bowl, mash the bananas, then whisk in the eggs, milk, oil, honey and vanilla.
3. In a separate bowl, mix the flour, oats, baking powder, cinnamon and salt.
4. Fold the dry ingredients into the wet mixture until just combined. Stir in the blueberries, raisins or chocolate if using.
5. Divide between the muffin cases and bake for 22 to 25 minutes until risen and a skewer comes out clean.
6. Cool on a wire rack. Store in an airtight container for up to 3 days, or freeze for up to 2 months.

Typical values per serving:
1 muffin (1 of 12 servings)

Energy: 1038 kJ / 248 kcal

Fat: 10.0 g
of which saturates: 1.8 g

Carbohydrate: 30.0 g
of which sugars: 9.0 g

Fibre: 3.5 g

Protein: 5.0 g

Salt: 0.10 g

With optional add-ins per muffin (approx.): blueberries 75g batch — approx. 262 kcal; raisins 75g batch — approx. 273 kcal; chopped dark chocolate 75g batch — approx. 280 kcal.

Nutritional values are approximate and are provided for guidance only. Actual values may vary depending on the ingredients and brands used, substitutions, portion size and preparation method. This information should not be relied upon for medical or dietary requirements. Always check individual product labels where specific dietary information is required.