Wholemeal Banana Oat Muffins – Dairy Free

A lovely healthy and nutritious version of a firm favourite using wholemeal instead of plain flour and healthy oats. The spices give a lovely flavour but you can leave them out if you want a plain muffin. For those on a dairy free eating plan, these are perfect as vegetable oil is used instead of butter. They are lovely and moist and not too sweet so perfect for on the go, a quick breakfast or great snack.

The recipe makes 12 muffins and you don’t need any equipment other than a bowl to mix them in. Remember to prepare your tin so you don’t get a greasy bottom on your cases by adding rice to the tins.

IMG_9145

Ingredients:

3 ripe bananas, mashed (I use a potato masher)

100g dark brown sugar

1 egg

1 tsp vanilla extract

120ml vegetable oil

140g wholemeal flour

80g porridge oats

1/2 tsp ground cinnamon

1/2 tsp ground ginger

1 tablespoon baking powder

1/2 tsp bicarbonate soda

Method:

Preheat the oven to 180C Fan , Gas 4 and line a 12 cup muffin tin with cases.

In a large bowl stir together the bananas, (I mashed them in the bowl first), sugar, egg, vanilla and oil. It’s a very wet mixture and I found using a fork to give them a good whisk worked well to incorporate the oil.

IMG_9146

In another bowl, mix the wholemeal flour, oats, cinnamon, ginger, baking powder and bicarbonate of soda. Whisk these together to make sure everything is well blended and the stir into the banana mix until it’s combined. Just check the bottom of the bowl for any leftover flour mix. It’s a thick consistency. Don’t over mix at this stage or the muffins will be tough and dense instead of light and moist.

IMG_9149Spoon the mixture into the prepared muffin cases. I use an ice cream scoop to get an even spread. For this mix, a good heaped scoop was perfect for each case and used up all the mixture.

IMG_9150 Ready for the oven – just over half filled.

Bake in the preheated oven for about 25 mins. till the tops spring back when you press them lightly. Let them cool in the tins for about 5 mins and then move them to a wire rack to cool completely.

These lovely muffins freeze well too so you can have fresh, tasty muffins all week long!

banana muffins, dairy free, muffins, bananas, cozebakes, healthy bakes, oats, baking with bananas, recipe for muffinsHad to have one, just to check of course 🙂   A really lovely muffin, not too sweet at all and perfect for a quick snack.

IMG_9153

These were made for a friend who has a nut allergy sufferer in her home so they were made as is but if you wanted, you could add some chopped walnuts for added texture. Delicious!

If you prefer them a bit sweeter, add another 50g of dark brown sugar to the mix but remember, just bake with love 🙂

Soraya x

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s