Banana, Oat & Honey Muffins
Banana Oat Muffins are moist, fluffy, and full of flavour. Enjoy as many as you want because these delicious muffins are healthy and irresistible - they are made with NO sugar and NO butter, just our tasty Everyday Blossom Honey as an alternative!
Imagery & Recipe by: @bakingbreakfast
- 250g plain flour
- 70g traditional rolled oats
- 2 tsp baking powder
- 1 tsp mixed spice
- ½ tsp sea salt
- 2 very ripe medium bananas (approx. 220g when peeled)
- 1 medium egg, beaten
- 115ml (120g) milk
- 1 tsp vanilla extract
- 65ml (60g) olive oil
125ml (160g) Hilltop Everyday Blossom Honey
Preheat your oven to 200°C (180°C if you’re using a fan oven) and line a muffin tin with papers.
Mix together the flour, oats, baking powder, mixed spice and salt in a large bowl.
In another bowl, mash the banana using a fork or potato masher until smooth.
To the mashed banana add the egg, milk, vanilla, olive oil and honey and whisk until well mixed.
Add the wet ingredients to the bowl with the dry ingredients and mix until combined and no flour pockets remain. Be careful not to over mix.
Spoon the batter into the prepared cases, dividing it evenly between them.
Top each one with slices of banana, a little honey (this helps to caramelise the banana slices) and a sprinkling of oats.
Bake for 5 minutes at 200°C (180°C fan). After 5 minutes, turn down the oven to 185°C (170C° fan) and bake for a further 15-20 minutes until golden brown and firm to the touch. (If you are making large muffins, bake for a further 20-25 minutes)
Remove from the oven and leave in the baking tin for a few minutes, before transferring to a rack to cool.