Preparation time is 10minutes
Cook time is 25minutes
Total time is 35minutes
Serve is for 12 people
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Difficulty level: 2 out of 4
9 Ingredients
Number of servings
12
- 240grams oats
- 3 eggs
- 3 large bananas, ripe
- 2teaspoons baking powder
- 1tablespoons honey
- 2teaspoons cinnamon
- 2/3 cup semi-skimmed milk, save 1 tsp for later
- 2tablespoons canola oil
- 300grams raspberries, chopped
Nutrition per serving
738kJ / 177Cal
738 Kilojoules or 177 Calories
8% of daily energy intake*
Protein
5.6grams
Fat
6.2grams
Carbs
24.3grams
Sugars
10.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
These naturally sweet oaty muffins make a great breakfast on the go or lunchbox treat.
Method
Step 1 of 3
Pre-heat the oven to 180°C/160°C fan-forced and line a muffin pan with 12 paper cases.
Step 2 of 3
Place the oats in a food processor and blend to a fine flour. Add the eggs, bananas, baking powder, cinnamon, honey, milk and oil and blend to form a smooth batter. Stir in three quarters of the chopped raspberries.
Step 3 of 3
Pour the batter into the muffin cases and top with the remaining raspberries. Bake for 15-20 minutes until a skewer comes out clean.
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