Banana, Oat & Walnut Muffins
Prep time
Cook time
Total time
Recipe type: Cakes & Biscuits
Cuisine: American
Serves: 12-14
  • 75g golden granulated sugar
  • 125ml corn oil (rapeseed, sunflower etc)
  • 3 large eggs, beaten
  • 1 tsp vanilla essence (Madagascan)
  • 2 tbsps runny honey
  • ½ tsp ground nutmeg
  • 160g plain flour
  • 65g oatbran (or whizzed up rolled oats)
  • 2 tsps baking powder
  • 1 tsp bicarbonate of soda
  • pinch of salt
  • 2 overripe bananas, mashed up
  • handful of chopped walnuts
  1. Pre-heat oven to 180 degrees Centigrade.
  2. Sieve the flour, salt, bicarb, baking powder, ground nutmeg and oat bran into a large bowl.
  3. In another bowl, beat the eggs, sugar, honey, corn oil and vanilla essence til well mixed.
  4. Peel and mash the bananas. Chop the walnuts up roughly.
  5. Pour the wet ingredients into the dry ingredients and fold in well until the dry is mixed in. Don't worry if the mixture is lumpy - don't overbeat til smooth.
  6. Stir in the mashed bananas and walnut pieces til evenly distributed.
  7. Using a large spoon, fill muffin cases or tins (silicon ideal) or paper muffin cases ¾ full.
  8. Bake for 25 mins or until risen and golden brown on top. Test with a cocktail stick if unsure if the mixture is cooked in the centre. The stick should remove with dry crumbs only if the muffins are done.
  9. Cool for five minutes in the tins then turn out on a wire rack to cool.
  10. Lovely eaten steaming though! They keep well in air-tight tin for two days.
Recipe by The Red Bistro at