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Nutrition Facts
Serving Size 1 (98g) Recipe makes 12 servings
Calories 372
Calories from Fat 181		(48%)
Amount Per Serving		%DV
	Total Fat 20.1g	30%
	Saturated Fat 2.9g	14%
	Monounsaturated Fat 5.6g
	Polyunsaturated Fat 10.4g
	Trans Fat 0.1g
Cholesterol 52mg		17%
Sodium 91mg		3%
Potassium 137mg		3%
Total Carbohydrate 43.4g		14%
	Dietary Fiber 1.8g	7%
	Sugars 17.2g
Protein 5.5g		10%
detailed view... how is this calculated?

Oaty Banana Muffins

Recipe #300779 | 25 min | 10 min prep | add private note

⁽⁹⁾ RATE IT NOW Print Recipe

By: Noo
Apr 25, 2008

These muffins are made with oil instead of butter, but still taste great. My children love them, and it’s great as they think they are getting a treat and I know they are eating some goodness! They freeze up really well too. This mix will make about 24 mini muffins or 12 large ones.

SERVES 12 -24 (change servings and units)

Ingredients

250 g plain flour
75 g porridge oats, plus a spoonful
more porridge oats, for decoration
2 teaspoons baking powder
3 eggs (beaten)
175 g caster sugar
250 ml corn oil or sunflower oil
1 pinch salt
2 medium ripe bananas, chopped small

Directions

1
Preheat the oven to 180°C Prepare a muffin tin with cases or butter and flour holes.
2
Sift the flour, oats and baking powder together.
3
In a separate bowl, beat the eggs, sugar, oil and salt together until pale and fluffy.
4
Fold this mixture and bananas into the flour.
5
Spoon the mixture into the muffin tin. Sprinkle the extra spoonful of oats over and bake for 15 minutes until muffins are risen and golden.

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Featured Reviews for This Recipe

From: Annacia

On Oct 5, 2009

Healthy and delicious, whats not to love. I used 2 tablespoons of white flour and the rest whole wheat and replaced the sugar with 1/4 cup Splenda for the half recipe I made. The muffins were full of flavor, not too sweet, moist and fluffy (yes fluffy, even with whole wheat flour). I will most certainly be making these wee gems again.

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From: mikekey

On Feb 1, 2009

A great tasting muffin that is very light textured, more like a cupcake. Loved the addition of the oats.

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From: Dreamer in Ontario

On Dec 9, 2008

These muffins are very good! There was only had one overly ripe banana available so I cut the recipe in half. Three eggs were too hard to cut in half and therefore used two eggs. The muffins took an extra 7 minutes to bake, probably because of the extra liquid from the egg. Steel cut oats were used as directed. I'll be making this again. Made for Please Review My Recipe Tag.

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From: 2Bleu (Bird&Buddha)

On Dec 5, 2008

These are very light and flavorful muffins. I reduced it down to serve 4 and I too made jumbo muffins using vegetable oil, getting great results as well. I used rolled oats for the filling (I did not 'sift' the oats as directed as I don't think they would go through my sifter), but I did sprinkle steel cut oats on top for a bit of crunchiness. Another keeper recipes, Thanks Noo