Banana Oat Mini Muffins

 

 

 

 

 

 

 

 

 

Banana Oat Mini Muffins
Makes: approximately 24

Ingredients:

• 75g butter, melted
• 250g wholemeal SR flour
• 1 teaspoon baking powder
• 115g caster sugar
• 1/2 teaspoon bicarb soda
• 1 pinch salt
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 teaspoon vanilla extract
• 1 teaspoon honey
• 3 very ripe bananas
• 2 eggs
• 130ml milk
• 1/4 cup rolled oats

 

Method:

• Pre-heat oven to 190 Celsius and grease a mini muffin tray.
• Combine all the dry ingredients.
• Mash the bananas and combine with all the wet ingredients then mix together roughly with a fork to form a well combined thick and lumpy batter.
• Divide mixture into the prepared greased muffin tins.
• Sprinkle whole oats on top.
• Bake for 5-8 minutes for mini muffins.
• Transfer to a wire rack to cool.

 

Recipe Notes:

• Store in an airtight container for the maximum of 3 days
• This recipe is freezer friendly to be consumed within 6 months
• This recipe is credited to a dear friend of mine, Simone Stankowski-Bradey.  Thanks for this recipe Simmy x

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.