Banana & Oatmeal Muffins
These aren’t overly sweet so they are a nice balanced snack. I add one or two small eating apples (chopped) but you could add other berries too. I leave out the coffee as my 1 & 3 year olds eat them, but you could always add decaff coffee...
Quantity: Makes 12 good sized muffins
Ingredients:
125g plain flour
75g wholemeal flour
200g rolled oats (extra for sprinkling on top if you wish)
75g soft light brown sugar
1 tbsp baking powder
1tsp ground cinnamon
250ml milk (low-fat)
2 large free-range eggs, separated
3 tbsp rapeseed oil
1 tbsp cold coffee
2 bananas mashed plus 1 cut up into 12 slices (I don’t put the slices in anymore as number 1 son objects to a big piece in the middle of his muffin!)
Method:
· Preheat the oven to 200®C (400F/Gas Mark 6). Line a muffin or cupcake tray with 12 paper cases.
· In a large bowl, combine flours, oats, sugar, baking powder and cinnamon.
· Measure the milk in a large measuring jug and whisk in the egg yolks, oil, (coffee) and mashed bananas (plus other fruit). In a clean bowl, whisk the egg whites until they form soft peaks.
· Make a well in centre of dry ingredients and pour in contents of the jug. Using a spatula, mix together until just combined. Fold through the egg whites, and divide the mixture into the paper cases.
· Push a slice of banana into centre of each muffin & sprinkle with oats. Place in over for 25mins or until golden on top.
· Remove from oven and allow to cool slightly before transferring to a wire rack to cool fully. The muffins will keep for 4-5 days in an airtight container or for up to 3 months in re-sealable bags in the freezer.
Perfect for a breakfast on the run, a lunchbox or a snack with a cuppa!
Tips to make it healthier: make sure your brown sugar is unrefined; could play around with using a little agave syrup or honey instead of sugar, or use half and half; add in a few linseeds to up the fibre content and keep the gut healthy!
Yum, enjoy! Recipe courtesy of Donal Skehan