Oaty Banana Muffins

My second bake of the day. Recipe is from a cupcake recipe book I borrowed from the library. I can't remember the title of the book already but I have used this recipe a few times already. This recipe is definitely a keeper. Not only is the muffin easy to make, the results are always consistent, so you can be ensured of a good bake each time :)

You can bake these as small cupcakes or big muffins. Both yielded about the same result and texture. I use these cupcakes case with little strawberries on them and filled them about 3/4 full. After 15 to 18 mins of baking, a beautiful dome shape cupcake is born!


Oaty Banana Muffins (makes about 21 small muffins)
Ingredients
200g plain flour
2 tsp baking powder
75g porridge oats (I used Quaker instant oats)
3 eggs beaten
175g caster sugar or brown sugar
pinch of salt
250ml corn/sunflower oil
2 medium ripe banana (mashed or cut into small pieces - depending on your preference)

Method
1. Sift flour and baking powder into a large bowl and add the oats.
2. Beat eggs, sugar and oil and salt in another bowl till pale (sugar has dissolved). Add this to flour mixture and stir till all the flour has been completely mixed. Do not over mix as your muffins will turn out to be hard.
3. Fold in chopped bananas.
4. Spoon mixture into cupcakes/muffin cases (about 3/4 full).
5. Bake for 15 mins at 180 degrees. Bake for another 2 mins at 200 degrees for a golden brown crispiness.
6. Cool the muffins and store in air tight containers.

These should be consumed within 2 to 3 days to ensure the freshness.