Tuesday, April 20, 2010

Banana and Oat Muffins – from scratch!

Since Pebble was born I haven’t baked anything from scratch. But today I found myself in possession of two very ripe bananas, begging to be baked.
A quick google and I had a plan – these Banana and Oat Muffins (I also happened to have oats and greek yoghurt knocking about the house).
It’s been a while since I did a step-by-step recipe, so here you go:
Preparation Time
10 minutes
Cooking Time
20 minutes
    * 2 cups (260g) self-raising flour
    * 1 tsp ground cinnamon
    * 1/2 tsp bicarbonate of soda
    * 1 cup (100g) rolled oats
    * 1/2 cup (100g) brown sugar
    * 2 eggs
    * 3/4 cup (185g) plain low-fat yoghurt
    * 1/4 cup (60ml) canola oil
    * 2 bananas, mashed (250g)
      (plus walnuts if you desire)
1. Preheat oven to 200°C. Line a 12 cup muffin pan with paper cases.
2. Sift flour, cinnamon and soda into a bowl. Empty the flour husks from the sifter back into the bowl along with the oats and brown sugar, and stir to combine.
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(I added walnuts too)
3. Whisk eggs, yoghurt and oil together. Add banana and stir to combine. Pour into dry ingredients and mix together using a wooden spoon until just combined. Mixture may be lumpy and does not have to be evenly mixed.
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4. Spoon mixture into paper cases.
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5. Lick the bowl!!!!
6. Bake for 20 minutes or until golden and cooked through. Cool for 5 minutes before transferring to a wire rack to cool completely.
The verdict?
Moist and not to sweet with a gorgeous chewiness from the oats and walnuts. Give them a try!


  1. Based on polished toenails and baking activities, you appear to be emerging from the fog that is the newborn era....and on that sweet Kylie, I congratulate you.

  2. Aww man, now i want muffins... and its still two days before i get bake a birthday cake!

  3. *wipes drool*

    can you send a batch over for me :)


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