Banana and Oat Muffins
Uses the bananas nobody will eat and fills a fortnight of snack breaks.
Serves 12 35 min 6g proteinKid-friendly
veggiebakelunchboxfreezer-friendlybudget
Plan it this weekIngredients
- Bananas400 g
- Self-raising flour200 g
- Rolled oats120 g
- Free range eggs2 ea
- Milk150 ml
- Honey80 g
- Vegetable oil60 ml
Method
- Heat the oven to 180C and line a 12-hole muffin tin with paper cases.
- Mash the bananas well in a large bowl — the browner they are, the sweeter the muffins.
- Beat in the eggs, milk, honey and oil until smooth.
- Fold in the flour and oats with a light hand and stop as soon as the flour disappears; overmixing makes them tough.
- Divide between the cases and bake for 20-22 minutes until springy in the middle.
- Cool completely on a rack before freezing them individually — one straight into the lunchbox thaws by recess.
What it costs, and where to buy it
Each item at whichever of your shops sells it cheapest.
Shops to compare
We couldn’t price enough of this recipe to say what it costs yet.
Not priced
- Bananas · 400 g
- Self-raising flour · 200 g
- Rolled oats · 120 g
- Free range eggs · 2 items
- Milk · 150 ml
- Honey · 80 g
- Vegetable oil · 60 ml