Emilys Famous Banana Oat Muffins

I created these muffins to use up some bananas and have a nutritious snack for breakfast.

Step: 1

Preheat the oven to 350 degrees F (175 degrees C). Line a 12 cup muffin pan with paper liners or coat with cooking spray.

Step: 2

In a large bowl, stir together the bananas, brown sugar, egg, vanilla and oil. Combine the whole wheat flour, oats, cinnamon, ginger, baking powder and baking soda; stir into the banana mixture until blended. Spoon the batter into the prepared muffin cups.

Step: 3

Bake in the preheated oven until the tops spring back when lightly pressed, about 25 minutes. Cool for a few minutes in the pan before attempting to remove them.

Per Serving: 285 calories; protein 4.6g; carbohydrates 46.2g; fat 10.4g; cholesterol 15.5mg; sodium 149.2mg.

The best flavour of the flour could make a real difference to your bread. Different makers do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a best rise than standard dough flours – especially if you’re making wholemeal bread , which doesn’t always getting bigger as well as clear bread.

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

A dough’s first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it night before , then clear it off the next day.