Banana & Rolled Oat Muffin
Our Banana Breakfast Muffins are just perfect for mornings on the go. Packed full of flavour & energy they will keep you going until lunch.
- Serves 12 Muffins
- Makes In 30 Mins
- Difficulty Easy
- Dietary V
Ingredients
2 Tea Bags · Twinings Strong English Breakfast Tea
2 · Ripe Bananas
3 · Eggs
1 tsp · Vanilla
165ml · Oil
75g · Whole-wheat Flour
75g · Plain Flour
1 1/2 tsp · Bicarbonate of Soda
145g · Brown Sugar
75ml · Milk
1 tsp · Vinegar
Jumbo Rolled Oats (To Sprinkle)
Pumpkin Seeds (To Sprinkle)
Honey (Optional)
Method
1. Line 12 holes of a cupcake tin with cupcake liners. Preheat the oven to 180C.
2. Mash the bananas in a bowl. Add the eggs, vanilla and oil and whisk together with a fork..
3. Combine the dry ingredients and set aside.
4. Warm the milk and infuse the Strong English Breakfast tea bags in the milk for a few minutes.
5. Remove the tea bags and squeeze out any excess liquid. Add the vinegar.
6. Add the milk to the banana mixture, then stir in the dry ingredients. Divide the mixture between the cupcake cases. Sprinkle some rolled oats and pumpkin seeds on top.
7. Bake for 15-20 minutes and once out of the oven, drizzle with honey.
8. Enjoy with a delicious cup of Strong English Breakfast and spring into your day!
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