Banana muffins

Recipe from: 25 January 2011

Ingredients 15
Servings 36
Time 5 mins

Ingredients

  • 4
    extra large eggs
  • 250
    ml
    sugar
  • 30
    ml
    oil (macadamia, walnut or canola)
  • 10
    ml
    vanilla essence
  • 500
    ml
    vanilla-flavoured essence
  • 250
    ml
    fat free milk
  • 500
    ml
    cake flour
  • 20
    ml
    baking powder
  • 10
    ml
    bicarbonate of soda
  • 5
    ml
    ground cinnamon (optional)
  • 2.5
    ml
    salt
  • 500
    ml
    oat bran
  • 250
    ml
    whole-wheat Pronutro (original or apple bake)
  • 250
    ml
    digestive bran
  • 3
    medium bananas mashed
 

Method

40 mins
 
Preheat the oven to 220°C. Line 3 12-hole muffin pans with paper cups or spray with non-stick cooking spray.
In a large mixing bowl, beat the eggs until light and fluffy.
Add the sugar in three batches, beating well after each addition.
Add the oil, vanilla essence, yoghurt and milk and mix until just blended.
In a large bowl, sift together the cake flour, baking powder, bicarbonate of soda, cinnamon and salt.
Add the oat bran, Pronutro and digestive bran and mix lightly.
Add the egg mixture to the dry ingredients and mix well until all the dry ingredients are wet.
Fold the mashed bananas into the mixture. Spoon the mixture into the muffin pans or paper cups.
Place in the preheated oven. Reduce the heat to 190°C and bake for 25 minutes.
Remove the muffins from the oven and leave them to cool in the baking pans for a few minutes. Turn them out and place them on a cooling rack to cool completely.
Store in the fridge for up to three days.
These muffins freeze well for up to three months.
 

Read more on: bake
 

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