Cinnamon Banana Muffins
40 minutes
Healthy moist muffins with bananas, oat bran, soy milk and soy flour. Great warm for breakfast or just as a snack.
Ariana Klepac
5 people made this
Ingredients
Serves: 12
- 60g oat bran
- 2 teaspoons ground cinnamon
- 1 tablespoon raw sugar
- 200ml soy milk
- 3 bananas
- 2/3 cup brown sugar
- 3 tablespoons sunflower oil
- 2 teaspoons vanilla essence
- 1 egg white
- 200g plain flour
- 60g soy flour
- 1 tablespoon baking powder
Directions
Preparation:15min ›
Cook:25min ›
Ready in:40min
- Preheat the oven to 180 degrees C. Line a 12 cup deep muffin pan or cupcake tin with paper muffin cases.
- Mix together 2 teaspoons oat bran, 1 teaspoon cinnamon and the raw sugar, and set aside for the topping. Place the remaining oat bran in a bowl with the soy milk and leave to soak for 5 minutes.
- Peel and roughly mash the bananas. Add the brown sugar, oil, vanilla essence and egg white, and beat well together.
- Sift the plain and soy flours, baking powder and remaining cinnamon into a large bowl. Make a well in the centre and stir in the soaked oat bran and the banana mixture. Mix lightly but thoroughly, just until smooth.
- Spoon the mixture into the paper cases and sprinkle with the topping. Bake for 20–25 minutes or until well risen and golden-brown. Lift the muffins out onto a wire rack to cool a little. Serve fresh, preferably still slightly warm from the oven. These muffins are best eaten on the day they are made.
