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Ingredients
Equipment
Method
- Preheat oven to 180C.
- Put muffin liners in tin.
- Make crunchy topping: Process oats until coarsely chopped. Combine oats with nutmeg and honey in a small bowl.
- Sift flour and sugar into a large bowl
- Stir in banana, egg, buttermilk and oil.
- Divide mixture among pan holes.
- Sprinkle with topping.
- Bake for 20 minutes.
- Stand in pan 5 minutes then place on wire rack to cool.
Notes
I used the Tupperware Turbo Chopper to process oats, quick and easy!
12 comments
Looks really delish… will make it soon. Thanks for the recipe…
They look great. I think my kids would like the texture of them too.
Hi Nicole!! The topping is something a little different to a standard muffin, they should love it!
I made these yummy muffins today and the kids like them… healthy recess at school again this week. Thanks for the recipe.
Perfect for the lunchboxes, glad your kids enjooyed it!
Cant wait to give them a try! Thought I might add a tip i found a while back… if you dont have buttermilk you can use normal milk (full cream or skim) and add 2 teaspoons of white vinegar. Leave it for a few minutes and use as a replacement! Thanks for the recipe!
my tip is if you dont feel like baking with old bananas when u have them, mush them up and freeze them in 1 or 1/2 cup measures. I use zip lock bags, and just grab bags out as i need them. when thawed are absolutely perfect for baking
My I know if these can be baked ahed and frozen? Thanks
absolutely, I freeze every muffin I make 🙂