Print
EmailBanana and Rolled Oat Muffins
2013-02-25- Cuisine: American
- Course: Breakfast, Snack
- Skill Level: Intermediate
- Yield : 12
- Servings : 12
- Prep Time : 10m
- Cook Time : 22m
- Ready In : 32m
These delicious little banana and oat muffins are healthy and make a great breakfast as they give you a great source of energy. This recipe was inspired by Christine Sheppard from taste.com.au
Ingredients
- 250g self raising flour
- 2 bananas, mashed
- 90g rolled oats, preferably Quaker oats
- 90g light brown sugar
- 2 eggs
- 1 tsp vanilla essence
- 180g plain low fat yoghurt
- 1 tsp all spice
- 1/2 tsp baking powder
Method
Step 1
Preheat your oven to 200°C. Line a muffin tray with 12 paper cases. In a mixing bowl, sift the flour, baking powder. Add the oats, all spice and the sugar and mix well.
Step 2
In a separate bowl, add the the eggs and whisk with a fork. Add the yoghurt, vanilla essence and banana and stir well until you form a thick paste. Add the dry ingredients and mix again but not too much as the mixture should still be lumpy.
Step 3
Spoon mixture into paper cases. Bake for 20-22 minutes or until golden brown and cooked through. Remove from the oven and transfer to a wire rack to cool.
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posted by Roohi on March 10, 2013
I wish to know as in India we do not get Self Rising flour so easily,,so wat could be the alternative..r how cud we make it…
posted by Lloyd Jennings on March 10, 2013
Hi Roohi, you can try to make it with plain flour. I would suggest you increase the eggs to 3 and the baking powder to 3 or 4 teaspoons to ensure the muffins rise.