Nutty banana muffins
Banana, oats, nuts and coconut make these muffins moist and delicious, but also nutritious. They also freeze well.
6-8 large muffins
Preparation time: 10 minutes Baking time: 25-30 minutes
625 ml (2½ c) rolled oats 125 ml (½ c) desiccated coconut 5 ml (1 t) baking powder 5 ml (1 t) bicarbonate of soda 2 ml (½ t) salt 5 ml (1 t) ground cinnamon 45 ml (3 T) butter, melted and cooled 250 ml (1 c) milk 1 egg 60 ml (¼ c) honey 2 bananas, diced 100 g pecan nuts, roughly chopped
Preheat the oven to 180 °C. Grease large muffin tin hollows with nonstick spray. 1 In a large bowl, combine the oats, coconut, baking powder, bicarbonate of soda, salt and cinnamon. 2 In a separate bowl, whisk together the butter, milk, egg and honey. Mix in the diced bananas. 3 Pour the wet ingredients into the oats mixture. Mix until just combined. Add the nuts and mix through. 4 Spoon into the hollows until threequarters full and bake for 25-30 minutes. Allow to cool for a few minutes before serving. Store any remaining muffins in an airtight container in the fridge.