Banana, Oat and Sultana Muffins
Serves: 12
Prep time: 15 minutes
Cook time: 18 minutes
½ serves per portion
Recipe courtesy of May Hampton, Palmwoods Branch
Ingredients:
- 2 ½ cups quick oats, blended into coarse flour consistency
- 1 teaspoon bicarb soda
- 1 cup mashed ripe banana (about 3 bananas)
- 2 large eggs, lightly whisked
- ¼ cup honey
- 4 tablespoons lemon juice
- ½ cup sultanas
- ¼ cup neutral oil (e.g. canola, vegetable, grapeseed)
- Optional: banana, sliced (for decorating)
Method:
- PREHEAT oven to 180ºC and line a 12-hole muffin tray with baking paper.
- MIX blended oats with bicarb soda in a large bowl.
- COMBINE mashed banana, eggs, honey, lemon juice, sultanas and oil in a separate bowl and mix well.
- ADD wet ingredients to dry ingredients and gently fold until just combined. Do not over mix.
- POUR batter into prepared muffin tray.
- OPTIONAL: garnish the top of each muffin with a slice of banana.
- BAKE for 15 minutes or until a skewer inserted into the centre of a muffin comes out clean.
- COOL for 5-10 minutes in tray before transferring to a cooling rack.
Notes:
- Eggs can be replaced with ½ cup apple sauce and an extra ½ teaspoon of bicarb soda
- Store in an airtight container for 2-3 days or in the freezer for up to 3 months
- Optional: add a teaspoon of vanilla, ground nutmeg, cinnamon or ginger
What's Great About It:
This quick and easy banana muffin recipe is gluten and lactose free and can be further modified to also be egg-free.
