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Banana and Oatmeal Muffins

These muffins are a healthy choice for a leisurely brunch; delicious eaten when they’re still warm. One muffin offers a good amount of fibre.





Muffin tin

Electric handheld whisk

Recipe Ingredients:

5.75 oz (160 g) plain flour
1 tsp bicarbonate of soda
1 tsp baking powder
1 tsp ground cinnamon
3.5 oz (100 g) oatmeal
1.75 oz (50 g) chopped walnuts (optional)
3.75 oz (110 g) butter, softened
3.5 oz (100 g) demerara sugar
2 eggs, lightly beaten
3 ripe bananas, mashed
4 fl oz (120 ml) skimmed milk

Recipe Methods:

1  Preheat the oven to 190°C (375°F/Gas 5). Place 12 paper muffin cases in a 12-hole muffin tin, or simply place the cases on a baking tray.
2  Sift the flour, bicarbonate of soda, baking powder, cinnamon and oatmeal into a large bowl. Tip in any bran left in the sieve. Add the walnuts (if using). Stir well.
3  Place the butter and demerara sugar in a separate mixing bowl and cream together, using an electric handheld whisk, until very light and fluffy. (This could take as much as 5 minutes, so be patient!) Add the eggs and mix well. Stir in the bananas and milk.
4  Pour the wet mixture into the dry and stir to combine. Do not over-mix or the muffins will be heavy. Divide the mixture between the paper cases.
5  Bake for 20 minutes (start checking after 15), or until a cocktail stick inserted into a muffin comes out clean. Transfer to a wire rack to cool.


Fat :  131.35 gFibre : 20 g
Iron : 13.51 mgSugar : 150.18 g
Calcium : 627.05 mgSodium : 2694.86 mg
Potassium : 2102.36 mgCalories: 2636.4 kcal
Protein : 46.82 gVitamin A : 3617.35 IU
Vitamin C : 31.54 gCarbohydrates : 312.89 g
Saturated Fat : 61.44 gCholesterol : 558.3 mg
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