I always seem to buy too many bananas. One or two get eaten then the rest end up turning over ripe in the fruit bowl and then no one wants them. That’s where this recipe comes in very handy. It is from Jane Asher in a book I picked up in Poundland (Dealz in Ireland) of all places a while ago (seriously, if you are just starting to learn to bake you need to check out their Jane Asher range!) for just £1 (€1.49 in Ireland). They are super easy to make and did I mention they are DELICIOUS?
I’ve been using these tulip muffin wraps, simply because I’m trying to downsize my baking stash and they’ve been in the drawer for way too long. These large muffins take 3 large spoons of muffin batter, for smaller muffin cases I’d use 1-2 spoons of batter. Of course, the size of case you use will affect how many muffins you end up with. Using the wraps, I got 8 large muffins.
250g self raising flour
150g caster sugar
75g porridge oats
2 eggs lightly beaten
2 bananas (mashed roughly)
50ml rapeseed oil
Preheat the oven to 200°C & line a muffin tin with cases.
Place the flour, sugar and oats into a large mixing bowl.
In a separate bowl mash the bananas then mix in the eggs, oil and milk.
Make a well in the centre of the dry ingredients and pour in the wet ingredients, stir until just combined. Don’t over beat.
Turn the mixture into the muffin cases and bake for 15-20 minutes or until golden brown (if you are using large cases it may take longer to cook)
Remove from the oven and allow to cool on a wire rack.