(made with Maud Foster wholemeal flour)
You will need:
A deep cupcake/muffin tin lined with cupcake cases
Makes 15 (ish) muffins
3 ripe bananas, mashed
200g sugar (any is fine, caster, muscovado, granulated)
1 teaspoon vanilla extract
120ml vegetable oil
240g Maud Foster wholemeal flour
80g porridge oats
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 tablespoon baking powder
For the glaze:
2 tbsp Icing Sugar
1/2 tsp cinnamon
few drops vanilla extract
enough milk to make a smooth paste
Preheat the oven to 180 deg (fan)
In a large bowl, stir together the bananas, sugar, egg, vanilla and oil.
Combine the wholemeal flour, oats, cinnamon, ginger and baking powder; stir into the banana mixture until blended.
Spoon the mixture into the prepared muffin cases.
Bake in the preheated oven until the tops spring back when lightly pressed for about 25 minutes.
When the muffins have completely cooled, make the glaze by placing the icing sugar in a small bowl with the vanilla and the cinnamon. Using a small whisk, mix in enough milk to make a smooth paste. Drizzle the glaze over the muffins.
These are great for a quick breakfast substitute if you're in a hurry!