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Make your own Banana & Oat Muffins

Make your own Banana & Oat Muffins

Banana & Oat Muffins!

Looking at the fruit bowl and can’t bear to throw away the slightly brown bananas? Well here’s a way to turn them into something delicious as an alternative to toast or porridge for breakfast!

Share a photo of your Banana & Oat Muffins with us using #lockdownbaking on instagram or facebook for the chance to win a prize!*

Makes 12


  • 200g plain flour
  • 80g (3oz) porridge oats
  • 100g (3 1/2oz) caster sugar
  • 2 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 1/2 teaspoon salt
  • 1 free-range egg
  • 175ml milk
  • 75ml vegetable oil
  • 1/2 tsp vanilla extract
  • 250g (9oz) mashed bananas

To decorate

  • Porridge oats or Granola
  • Sunflower seeds (optional)



  1. Preheat the oven to 180°C Fan assisted (Gas mark 5), or 200°C Non-fan assisted (Gas mark 6).
  2. Line a 12-hole muffin tin with paper cases (or grease with butter and dust with flour if you don’t have any cases)
  3. Put the flour, oats, sugar, baking powder, bicarbonate of soda and salt in a bowl altogether and mix well.
  4. Crack the egg into a large mixing bowl and beat gently.
  5. Stir the milk, oil and vanilla extract into the egg.
  6. Add the mashed banana and combine thoroughly (it might be easier to use a fork to do this).
  7. Stir the flour mixture into the banana mixture until just combined.
  8. Put the batter into the muffin tin, making sure that there is the same amount in each one.
  9. Sprinkle the top with a few porridge oats (or for extra crunch add a sprinkle of granola), and a few sunflower seeds.
  10. Bake in the oven for 18 – 2o mins. (Stick a skewer through the muffins and if it comes out clean and not sticky then they are cooked)



*All entries to be received by 30th June 2020. 5 winners will receive a £20 Warrens Bakery gift voucher. Multiple entries allowed. Judges decision is final.