BANANA & ROLLED OAT MUFFINS
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
| Qty | Ingredient |
|---|---|
| 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 |
| 2 | Twinings Strong English Breakfast Tea Bags |
| 1 tsp | Vinegar |
| Jumbo Rolled Oats (To Sprinkle) | |
| Pumpkin Seeds (To Sprinkle) | |
| Honey (Optional) |
Method
- Line 12 holes of a cupcake tin with cupcake liners. Preheat the oven to 180C.
- Mash the bananas in a bowl. Add the eggs, vanilla and oil and whisk together with a fork.
- Combine the dry ingredients and set aside.
- Warm the milk and infuse the Strong English Breakfast tea bags in the milk for a few minutes.
- Remove the tea bags and squeeze out any excess liquid. Add the vinegar.
- 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.
- Bake for 15-20 minutes and once out of the oven, drizzle with honey.
- Enjoy with a delicious cup of Strong English Breakfast and spring into your day!
- "Your First Cup Deserves Twinings"
