Makes 12
250g plain flour
2 tsp baking powder
75g porridge oats, plus extra for decorating
1 tsp cinnamon
175g caster sugar
3 large eggs
250ml sunflower oil
2 ripe bananas, mashed
250g plain flour
2 tsp baking powder
75g porridge oats, plus extra for decorating
1 tsp cinnamon
175g caster sugar
3 large eggs
250ml sunflower oil
2 ripe bananas, mashed
- Preheat the oven to 190˚C/170˚C fan/gas mark 5. Line a 12-cup muffin tin with paper cases.
- In a large bowl, stir together the flour, baking powder, porridge oats, cinnamon and sugar.
- In a separate bowl, combine the eggs, sunflower oil and mashed bananas.
- Add the wet mixture to the dry and mix until just combined.
- Spoon the mixture into the prepared muffin cups and sprinkle on some extra porridge oats.
- Bake for 15-20 minutes or until the tops feel springy to the touch. Allow to cool slightly and serve.
Per serving: 365kcals, 21.6g fat (2.4g saturated), 39.8g carbs (17.2g sugars), 4.8g protein, 1.8g fibre, 0.019g sodium