About this recipe:A nutritious and hearty banana muffin that is perfect for breakfast on the go. No plain flour here - simply wholemeal flour and oats. You can adjust the spices to taste, or omit them if you prefer a plain banana muffin.
3 ripe bananas, mashed
200g dark brown soft sugar
1 teaspoon vanilla extract
120ml vegetable oil
240g wholemeal flour
80g porridge oats
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 tablespoon baking powder
1/2 teaspoon bicarbonate of soda
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Method Prep:15min › Cook:25min › Ready in:40min
Preheat the oven to 180 C / Gas 4. Line a 12 cup muffin tin with paper cases (or grease with oil).
In a large bowl, stir together the bananas, dark brown soft sugar, egg, vanilla and oil. Combine the wholemeal flour, oats, cinnamon, ginger, baking powder and bicarb; stir into the banana mixture until blended. Spoon the mixture into the prepared muffin cases.
Bake in the preheated oven until the tops spring back when lightly pressed, about 25 minutes. Cool for a few minutes in the tin before attempting to remove them.