No monkeying around – quick and easy banana-oat muffins.
What to do when your husband brings home 3 clusters of small bananas for just £1?! The next time you want a seriously good deal, head on over to your local market right before closing.
Of course have your fair share of banana smoothies and let’s admit there is nothing like the taste or health benefits of raw fruit BUT then they started turning from bright yellow to black, I knew I had to bake with them because let’s face it no-one wants an overripe banana to snack on.
First there were cinnamon sugared apple muffins and now these banana-oat ones, topped with slithered almonds that go all lovely and toasty whilst baking. In Keeping with the monkey theme, unsalted peanuts would work here too.
These sweet but not overly so muffins were so good I couldn’t quite believe I’d made them.
You see I’m fairly baked – banana averse, at least I thought I was, but now I realise where I was going wrong all those years ago making banana bread with barely ripe fruit. I needed over ripe or what my kids call ”mushy” bananas.
The beauty of this recipe is you can use whatever size bananas you want, white-wholemeal, wholemeal,or regular plain white flour like I did, quick oats, rolled oats, white sugar, brown sugar etc… I got 7 muffins but the original recipe says you can get 9, I followed instruction when it said fill the liner I did just that. It may come down to size of liner used or how well I measured using my american cups.
I used silicone ‘cupcake’ liners regular and star! and they took 18 minutes, if I’m really honest they could have done with 2 minutes more because by the second day the moisture had come through, which is a given when using bananas but made the muffins slightly sticky to touch which I’m not a fan of…. unless it’s in the form of a lemon drizzle cake!
Banana Oat Muffins
