Sunday, 18 May 2014

Banana and Oatmeal Weekend Muffins

My favourite weekend food is breakfast. Evidenced here by pancakes. Here by cinnamon rolls. And now here with my weekend muffins. Only on the weekend can I get up late have time to mix up a batch of something delicious. I made these with my little brother and we enjoyed eating them together with the family... the relaxed way to start off the sunny weekend proceedings.

Today I chose muffins because they are simply so good, and easy, and we had bananas to use. I can't justify letting my favourite fruit go to waste! The recipe had the nice addition of oatmeal, which is probably what makes them so soft and light. My little brother liked stirring everything together and squeezing the banana through the potato ricer, which is a good way of making a smooth banana mush without spending all that time with a fork.

As for comments on the finished products, I'm leaving that up to three budding young testers, aged six, nine, and eleven.

"I liked making them. They were nice because they were hot. I wouldn't like them cold but they were nice hot."

"They were very yummy and a good size."

"These cute little muffins were light in texture and the banana gave a lovely mellow sweetness which served with melting butter made a delicious weekend treat."

Banana and Oatmeal Muffins
250g self-raising flour
125g oatmeal*
180g caster sugar
60g butter, melted
250ml milk
2 eggs
2-3 bananas, mashed
*To make oatmeal yourself, grind up 125g porridge oats and then pass through a sieve to remove any remaining whole oats.

   Preheat the oven to 200ºC/400ºF and butter a 12-hole muffin tin. Mix together the flour, oatmeal and sugar in a large bowl. Make a large hole in the centre. 
   In another bowl break up the eggs yolks and whisk in the milk with a fork. Add the mashed banana and melted butter and roughly combine. Pour into the flour mixture and mix with a wooden spoon. The batter should still be fairly lumpy, take care not to over-beat.
   Divide mixture between the holes of the muffin tin. Bake for 15 minutes and eat warm with butter. 


  1. Love the pics of the muffins all in their baking pan

  2. Yum, they look super light muffins, love the pics! : )


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