Hannah friendly

Recipes from a lactose-free kitchen

Banana, oat and cinnamon muffins

Banana, oat and cinnamon muffins

We always seem to have a surplus of bananas in our fruit bowl at the end of the week (we're just a little optimistic about our fruit consumption). Fresh ideas for things to do with spare bananas are always appreciated, we have a nice banana and chocolate cake as well as a handful of smoothy recipes. This one came as a bit of a bolt out of the blue, but a welcome one! With the oats and cinnamon, these muffins could work well for breakfast as well as later in the day with a cup of tea. This is based on a recipe from Hummingbird Bakery for banana muffins but with a couple of adjustments and substitutes.

Put 275g plain flour, 75g rolled oats, 160g caster sugar, 1.5 tsp baking powder, 0.5 tsp bicarbonate of soda, and 2 tsp cinnamon into a bowl with a pinch of salt. Mix to combine.

Make up some buttermilk by adding 1 tbsp vinegar to 375ml of your favourite lactose free milk. I used soya milk to make this which worked really well but any milk substitute should do. Stir then leave this to stand for 10 minutes until it starts to thicken. Add 1 egg once the buttermilk has thickened and pour into the flour mixture. Stir in 400g mashed banana and 70g melted Vitalite then divide into 12 muffin cases. In a small bowl mix together 1 tsp cinnamon, 2 tsp caster sugar, and 1 tbsp oats. Sprinkle this mixture over the muffins before putting then in the oven. Bake at 180C for 20-25 minutes.