Oaty Banana Mini Muffins (Oamc)

These fruity muffins are ideal for freezing. These muffins will keep in an airtight container for up to 3 days. They can be frozen for up 6 months.

• Ready In: 25 mins
• Yields: 24 mini muffins

Ingredients

• 8  ounces all-purpose flour
• 3  ounces porridge oats, plus a spoonful for decoration
• 2  teaspoons baking powder
• 3  eggs, beaten
• 6  ounces  superfine sugar
• 1  cup  corn oil
• 2  bananas, finely chopped

Directions

1. Preheat the oven to 350°F Line a mini muffin tray with 24 cases.
2. Place the flour, oats and baking powder into a bowl. In a separate bowl, beat the eggs, sugar and oil together until pale and fluffy. Fold into the dry ingredients with the bananas.
3. Spoon into the muffin cases and sprinkle with the remaining oats. Bake for 15 minutes until risen and golden. Cool and serve.