Banana, biscuit, oaty muffins

Beginner

An easy recipe that ticks lots of boxes, wahey! When a muffin doesn’t come across as vegan and food lovers of all kinds enjoy it, that’s when you know the recipe is just right. These are deliciously soft and I’ll guarantee those you share these with will want more. Just as well there are 12 then!

This makes 12 muffins

Extra utensils

12-hole muffin or cupcake pan and cupcake or muffin cases

Scales

Mixing bowl

Wooden spoon or plastic spatula

Ice cream scoop or tablespoon

Teaspoon

Oven gloves

Cooling rack

Small saucepan or a microwavable bowl to melt the biscuit topping

Ingredients

1 medium over ripe banana

150g smooth biscuit spread (Biscoff style)

175g sunflower or other plant oil

175g oat milk

230g soft light brown sugar

1 tsp vanilla extract

350g self-raising flour

20g oats

Extra oats to sprinkle on top before baking.

Topping

50g smooth biscuit spread – melted slightly

Method

Preheat the oven to 160°C fan/180°C/gas mark 5. Place your cake or muffin cases in a 12-hole cake or muffin tin.

Mash the banana in a mixing bowl with a fork until only small pieces remain. Add the biscuit spread and mix with a wooden spoon or spatula.

Add the oil, oat milk, brown sugar and vanilla. Mix again until all are fully incorporated.

Finally mix in the self-raising flour and oats.

Use an ice cream scoop or tablespoon to scoop a dollop of this yummy batter into each paper case. Use the teaspoon to scrape it off the end of the spoon or scoop, if you need. Any extra batter, you can share out equally between the 12 cases.

Sprinkle each one with a few oats before baking in the oven.

Place the tray of muffin batter into the oven for 25 – 30 minutes. To test if they are baked insert a skewer or cake skewer into the centre of a couple of the muffins. If the skewer comes out of the muffin without any wet mixture on it, it’s cooked. If there is wet mixture, place them back in the oven to cook for 2-3 minutes. You can also prod them with your finger. If they bounce back, they are ready!

Place the muffin tin on a cooling rack and leave to cool.

To decorate, lightly melt the extra biscuit spread gently in the microwave or on the hob. Just enough to loosen it to drizzle over each one using a teaspoon.

Allow to set and then enjoy these easy, delicious delights!

These store well in an airtight container for 5 days.

If you enjoyed this recipe and want to try more, you can order a copy of my bread making recipe book here.

Copyright The Doorstep Baker, Catherine Lloyd-Williams