The great thing about this recipe is that it uses up even the sorriest-looking bananas. And once you've mastered the basic recipe you can add all sorts of other ingredients, such as nuts or berries. They also keep very well for 3-4 days.
I love to make these muffins for breakfasts and brunches. You could add berries or chopped apple, or stir through chocolate chips for an extra hit of sweetness.
- 125 g (4½ oz) plain flour
- 75 g (2½ oz) wholemeal flour
- 200 g (7 oz) rolled oats, plus extra for sprinkling
- 75 g (2½ oz) soft light brown sugar
- 3 tsp baking powder
- 1 tsp ground cinnamon
- 250 ml (9 fl oz) milk
- 2 large free-range eggs, separated
- 45 ml (2 tbsp + 1 tsp) canola (rapeseed) oil
- 3 tsp (15 ml) cold coffee (see Note)
- 2 bananas, mashed, plus 1 banana, cut into 12 slices
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Preheat the oven to 200°C (400°F), Gas Mark 6. Line a muffin or cupcake tray with 12 paper cases.
2. In a large bowl, combine the flours, oats, sugar, baking powder and cinnamon.
3, Measure the milk in a large measuring jug and whisk in the egg yolks, oil, coffee and mashed bananas. In a clean bowl, whisk the egg whites until they form soft peaks.
4. Make a well in the centre of the dry ingredients and pour in the contents of the jug. Using a spatula, mix together until just combined. Fold through the egg whites, then divide the mixture amongst the paper cases.
5. Push a slice of banana into the centre of each muffin and sprinkle with oats. Place in the oven to bake for 25 minutes until golden on top.
6. Remove from the oven and allow to cool slightly before transferring to a wire rack to cool completely. The muffins will keep for 3-4 days in an airtight container or for up to 3 months in resealable bags in the freezer.
• If you don't want to use coffee just add a little more milk and you'll get the same consistency.