Oat, Banana and Ginger Muffins

cook 30 mins
  • 150 g (5 oz) plain flour
  • 200 g (7 oz) wholemeal plain flour
  • 1 teaspoon baking powder
  • 50 g (2 oz) rolled oats
  • 100 g (3 1/2 oz) coconut oil, melted and cooled
  • 2 eggs, beaten
  • 225 ml (7 1/2 fl oz) milk
  • 75 g (3 oz) light muscovado sugar
  • 2 bananas, chopped
  • 4 knobs of stem ginger, diced
  • 2 tablespoons stem ginger syrup
  • Line a 12-hole muffin tin with paper muffin cases.
  • Sift the flours and baking powder into a large bowl, then stir in the oats. In a separate bowl, whisk together the oil, eggs, milk and sugar, then pour into the dry ingredients and mix together until just combined – do not over-mix.
  • Gently stir in the bananas and stem ginger, then spoon the mixture into the paper cases. Bake in a preheated oven, 200˚C (400˚F), Gas Mark 6, for 20 minutes.
  • Remove the muffins from the tin, then pour over the ginger syrup and leave to cool on a wire rack.
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