Nutty ba­nana muffins

Ba­nana, oats, nuts and co­conut make these muffins moist and de­li­cious, but also nu­tri­tious. They also freeze well.

YOU Breakfast - - Contents -


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.

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