Mini oaty banana muffins
Children will love these easy little muffins, packed with sweet bananas and chewy oats.
Serves: Makes 60
Preparation time: 10 minutes
Cooking time: 15 minutes
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You will need
- 250g plain flour
- 2 teaspoons baking powder
- 75g Scottish porridge oats, plus a small handful for topping
- 3 medium British free range Woodland eggs
- 175g caster sugar
- 250ml sunflower oil
- 2 ripe Fairtrade bananas, peeled and mashed
- Icing sugar, for dusting
- Petit four cases
Recipe Information
Step by step guide to making Mini oaty banana muffins
- Preheat the oven to 180°C, fan 160°C, gas mark 4. Line mini muffin tins with the petit four cases.
- Sift together the flour and baking powder, then stir in the 75g of porridge oats. In a separate bowl, beat together the eggs, caster sugar, sunflower oil and the salt.
- Gently fold the egg mixture into the flour, along with the mashed bananas until everything is just combined.
- Spoon the mixture into the paper cases, sprinkle with the remaining oats and bake for 15 minutes, until golden (this can be done in batches if you only have one muffin tin).
- Let cool slightly on a wire rack. Dust with icing sugar to serve.
Cook's tip: These little muffins are great for the kids to try baking themselves, just make sure they are supervised when using the oven or handling hot items.
Don't panic if you haven't got mini muffin tins, you can buy them from our Sainsbury's baking range.
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Nutritional information for Mini oaty banana muffins
Nutritional information for Mini oaty banana muffins
Nutrition type | per serving |
---|---|
Calories | 78 kcal |
Total Fat | 4.7g |
Saturated Fat | 0.6g |
Salt | 0.125g |
Sugar | 3.8g |
This recipe is:
- Vegetarian
- No dairy products
- No nut products
- Cutting down fat