Perfectly soft and springy, moist and banana-y, not too sweet. The perfect breakfast!
- 180g plain flour, plus extra for sprinkling
- 80g rolled oats
- 100g caster sugar
- 2 tbsp ground flax seed
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 egg
- 180ml milk
- 80ml veg oil
- ½ tsp vanilla extract
- 3 ripe bananas, mashed
- Pre-heat oven to 190C fan (200C) and line a muffin tin with 12 paper liners
- Combine flour, oats, flax seed, sugar, baking powder, bicarb and salt in a medium bowl
- In a separate, larger bowl, whisk together the egg, milk, oil and vanilla, then stir in mashed bananas
- Add in the flour mixture and stir until just combined
- Spoon batter into the prepared muffin cases, filling three quarters full. Sprinkle with some extra oats on each one
- Bake for 18-20 mins until golden and springy. Cool on a rack and then store in an airtight container
Sophie cooks 