The same old toast or cereal breakfast options every day can get a little boring. Instead of throwing them out, use overripe bananas to make something different with these delicious and healthy Banana and Raisin Muffins.
Banana and Raisin Muffin Recipe
(makes approximately 36)
10oz plain flour
10oz porridge oats
2 tbsp baking powder
8oz light brown soft sugar
20fl oz milk
8fl oz sunflower oil
Pre-heat the oven to 200°C/400°F/Gas Mark 6.
Grease muffin tray or line with cases.
Sift plain flour into a large bowl with baking powder. Add porridge oats and sugar and stir well.
Mash bananas well, then add to dry food mixture along with the raisins.
In a separate bowl whisk together the milk, sunflower oil and eggs. Pour into the dry food mixture and mix.
Fill the muffin cases almost full with the mixture. Bake in oven for approximately 20 minutes or until muffins are risen and lightly browned on top.
The muffins can be stored in an airtight container and can be warmed up by heating in the oven for 5 minutes at 150°C/300°F/Gas Mark 2.
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