Have some over ripe bananas on my kitchen counter so I decided to make these Banana Oats Muffins. They are moist and fragrant. Good for your daily fiber intake, too. This is another easy RECIPE using your blender. Try these muffins today!

Recipe by Mama Ding

Total Time | 55 mins

Prep Time | 15 mins

Cook Time | 40 mins

Yields : 1 1 muffins (6 cm diameter)

Ingredients

350 g (about 7 large ones) over ripe bananas, peeled
150 ml (2/3 cup) vegetable oil
4 medium-sized eggs
50 g (1/2 cup) granulated sugar
150 g (2/3 cup) dark brown sugar
1/2 tsp vanilla extract
100 g (7/8 cup) instant organic rolled oats
11 pecans for the topping (about 25 g)
Sift together ~
110 g (1 cup) plain flour
1 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp salt

Method

01 Preheat oven to 180 C/350 F. Get ready your muffin or cupcake moulds.

02 Place the peeled bananas and vegetable oil into your blender jug. Blend for 1 min. Add eggs, sugar and dark brown sugar. Blend for 2 mins. Add vanilla extract and blend for 30 s.

03 In a large bowl, mix together the sifted ingredients and the oats. Mix well the oats, flour, baking soda, baking powder, salt, cinnamon and nutmeg.

04 Pour the blended ingredients into the dry ingredients. Mix well with a spatula. Spoon the batter into the muffin/cupcake moulds. Fill up to 80% full. Top with one pecan in the center of each muffin.

05 Bake at 180 C/350 F for 40 mins or until a skewer inserted comes out clean. Remove from oven and cool on a wire rack.

Notes

If you prefer these muffins with nuts, reduce bananas by 100 g and replace with 50 g chopped walnuts/pecans.