Banana and Oat Muffins
Uses the bananas nobody will eat and fills a fortnight of snack breaks.
Serves 12 35 min 6g proteinKid-friendly
veggiebakelunchboxfreezer-friendlybudget
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- Bananas · 400 g
- Self-raising flour · 200 g
- Rolled oats · 120 g
- Free range eggs · 2 items
- Milk · 150 ml
- Honey · 80 g
- Vegetable oil · 60 ml
Ingredients
- Bananas400 g
- Self-raising flour200 g
- Rolled oats120 g
- Free range eggs2 ea
- Milk150 ml
- Honey80 g
- Vegetable oil60 ml
Method
- Heat the oven to 180C and line a 12-hole muffin tin with paper cases.
- Mash the bananas well in a large bowl — the browner they are, the sweeter the muffins.
- Beat in the eggs, milk, honey and oil until smooth.
- Fold in the flour and oats with a light hand and stop as soon as the flour disappears; overmixing makes them tough.
- Divide between the cases and bake for 20-22 minutes until springy in the middle.
- Cool completely on a rack before freezing them individually — one straight into the lunchbox thaws by recess.