Wholemeal Oaty Banana Muffins

If you have some over ripe bananas in your fruit bowl, this amazing muffin recipe will be a great option.

Many muffin recipes use white flour, but I prefer th wholemeal alternative with Oats as the muffin is a great healthy snack, for hungry tummies.

So firstly please preheat your oven to 200 Celsius.

Makes 12 large muffins

250gr  (2 cup) Wholemeal flour (bread flour is also fine)

125gr (1 cup) Demorera Sugar

125gr (1 cup) Porridge oats

1tsp Baking Powder

1tsp Baking Soda 

1tsp Nutmeg

1tsp Cinamon 

1/2tsp Salt

4 x Ripe/Overripe Bananas

115gr melted butter

2 x Eggs

1tsp Vanila Essence or paste
Put all dry ingredients in your mixer, I used my Kitchenaid, but this can be done by hand.
Mix all dry ingredients gently together, I used level One setting, or you will be covered in dust, using my Kitchenaid silicon paddle attachment.

In a separate bowl squash up the banana with a fork or masher.

Add two eggs, melted Butter and Vanila.

Mix up with the fork, I like to leave a few lumps with the banana.

Pour wet mix on top of dry ingredients in other bowl, or in my case my Kitchen aid mixer.  On level one mix in quick bursts, by flicking switch on and off.  Until dry ingredients are coated in the wet mixture.

You don’t want to over mix as it will make the muffins heavy.

Prepare a 12 hole Baking tray with either tulip cases like I use, cupcake liners or just lightly oiled and floured (use a non taste oil such as rapsead) if you prefer no case.

Fill to top of Baking tray hole if using tulip cases as there is room for them to rise.

Fill cupcake liner around 1/2 -2/3 full, and same if you are not using a case.

Sprinkle tops with light Soft muscavado sugar and bake for 15-18 minutes, or till a toothpick comes out clean.

Cool in the tins for 10 minutes and put on a rack to finish cooling.

Enjoy as they are, or cut and put your favourite jam, peanut butter or Nutella x 

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