10-12
muffins10
minutes30
minutes3 large very ripe bananas
2 large eggs
2 cups rolled oats
¼ cup vegetable oil
¼ cup maple syrup
1tbsp vanilla extract
1tsp baking soda
1tsp baking powder
1tsp ground cinnamon
½ tsp allspice
¼ tsp salt
Preheat the oven to 180 C.
Place all ingredients in a blender, breaking the bananas into pieces as you add them. Blend everything on high for a minute or two until a smooth batter forms.
Place 10 to 12 muffin cups into a muffin tin and pour the batter divided evenly between the cups.
Bake for about 25 to 30 minutes until a toothpick comes out clean.
Remove from the muffin tin and allow them to cool a few minutes before serving.
This bank holiday weekend, why not try our amazing seasonal rhubarb recipes! Get baking with a Rhubarb Crumble Loaf Cake. Or for a healthier option, opt for our Nutritionist’s favourite Rhubarb Compote!