Banana Oatmeal Muffins

These are healthy muffins that are sure to give you energy that will last an entire day.

Step: 1

Preheat oven to 325 degrees F (165 degrees C). Line 12 muffin cups with papers liners.

Step: 2

Beat sugar and butter with an electric mixer in a large bowl until smooth and creamy. Beat first egg into the butter until completely blended; beat in the vanilla extract with the remaining egg.

Step: 3

Mix bananas, milk, and allspice together in a separate bowl; stir into the creamed butter mixture. Whisk flour, baking powder, and baking soda together in a separate bowl; slowly stir into banana-butter mixture until batter is just mixed. Fold oats and walnuts into batter. Scoop batter into the muffin cups using a large ice cream scoop.

Step: 4

Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 35 minutes.

Per Serving: 295 calories; protein 4.9g; carbohydrates 43g; fat 12.2g; cholesterol 51.4mg; sodium 172.9mg.

The quality of the flour can make a real deal to your bread. Different makers do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard bread flours – especially if you’re make wholemeal bread , which doesn’t always rise as well as clear bread.

To made this in a dough , add all the menus to your breadmaker and follow the makers instructions.

A bread first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it night before , then clear it off the next day.