Now these are my dad’s go to bake, he makes these when all the bananas have gone ripe and he feels like a sugary treat. My dad makes large versions of these muffins but if you don’t over fill the cases too much you could have mini muffins. This is a pretty simple recipe.
Makes 20 large and around 60 mini muffins
Prep time : 10 mins
Cook time : 15 mins
Ingreidients
250g Plain Flour
2 tsp baking powder
75g Scottish oats
3 Medium free range eggs
175 g Caster sugar
250ml Sunflower Oil
Pinch of salt
2 Ripe bananas peeled and mashed
icing sugar for dusting
1. Preheat the oven to 180c, gas mark, line muffin tins with the cases.
2. Sift together the flour and baking powder, then stir in the porridge oats. In separate bowl, beat together the eggs, caster sugar, sunflower oil and salt. Fold into the flour, along with the bananas.
3. Spoon the mixture into the paper cases, sprinkle the remaining oats and bake for 15 mins, until golden. This can be done in batches, let cool slightly on a wire rack. Dust with icing sugar and serve.
