Banana & Oat Muffins
Who doesn’t like muffins? No one I know. Enjoy with your coffee in the morning or as a snack in the afternoon.
Banana & Oat Muffins
Ingredients
- 1 1/2 cups Rolled Oats
- 1/2 cup Wholemeal Plain Flour
- 1 tspn Bicarbonate of Soda
- 1 tspn Ground Nutmeg
- 1 tspn Baking Powder
- 1/2 cup Walnuts coarsely chopped
- 120 g Apple Sauce
- 2 Eggs lightly beaten
- 1/4 cup Milk 60 ml
- 1/2 cup Ripe Bananas mashed
- 1 medium Banana cut into 12 slices
- 2 tspn Lemon Juice
- 1/2 cup Natural Greek Style Yoghurt
- 1 tbsp Honey
Instructions
- Preheat your oven to 200 deg C. Lightly spray a 6 hole Texas Muffin Pan with oil spray.
- Reserve 1 tblsp of the oats for decoration. Chop the remaining oats until chopped finely but still retaining some texture.
- Combine the chopped oats, flour, nutmeg, bicarb of soda, baking powder & half the walnuts in a large bowl.
- Combined apple sauce, egg, milk, yoghurt, mashed banana & 1 tbsp of honey. in a separate bowl. Make a well in the centre of the dry ingredients and pour in the wet mixture. Stir until just combined, taking care not to over-mix.
- Spoon the batter evenly into the pan holes.
- Combine the sliced banana & lemon juice in a small bowl.
- Place 2 banana slices, a sprinkling of reserve oats & the remaining walnuts on each muffin.
- Bake for 25 minutes until the muffins are golden & cooked when a skewer is inserted & comes out clean.
- Cool the muffins in the pan before putting on a wire tray to cool.
- To serve drizzle with honey.
Notes
You could cook these in a camp oven as well.
You may want to process the oats at home before you hit the road.
A Texas Muffin Pan is a fancy name for large muffin pan.