Oaty Banana Muffins
A delicious, moist muffin, ideal for using up any over-ripe bananas.
200g/7oz plain flour
80g/3oz porridge oats
3 bananas, mashed
100g/3.5oz caster sugar
2tsp baking powder
1tsp bicarbonate of soda
175ml/6fl oz milk
75ml/3.5floz vegetable oil
Preheat the oven to 200°C/390°F/Gas mark 6.
In a large bowl mix together the flour, oats, sugar, baking powder, bicarbonate of soda and salt.
In a separate bowl lightly beat the egg and stir in the milk and oil. Add the mashed banana and mix though well.
Stir the flour mixture into the egg and milk mixture and fold through until just combined.
Line a 12 hole muffin tin with paper cases and spoon the mixture into them equally (you may need two trays to use all the mixture).
Bake in the centre of the pre-heated oven for 18-20 minutes until lightly golden and spring back to the touch.
18 small muffins