Breakfast Banana Oat & Honey Muffins

• 1/2 pounds, 7/8 ounces, weight All-purpose Flour
• 3-5/8 ounces, weight Rolled Jumbo Oats
• 1-7/8 ounces, weight Caster Sugar
• 2 teaspoons Baking Powder
• 1 teaspoon Bicarbonate Of Soda (baking Soda)
• 1/2 teaspoons Salt
• 1 whole Egg
• 12 tablespoons, 1/2 teaspoons, 1/3 pinches Milk
• 5 tablespoons, 1 teaspoon, 3-3/4 pinches Rapeseed Oil
• 5 tablespoons, 3-1/2 pinches Honey
• 1 teaspoon Real Vanilla Extract
• 2 whole Medium Size Bananas, Mashed

1. Preheat your oven to 190u0b0C.
2. In a large mixing bowl combine the flour, oats, sugar, baking powder, soda and salt.
3. In another bowl, lightly beat the egg then add the remaining ingredients, mixing well.
4. Pour the wet mix into the bowl of dry ingredients. Stir through until just combined.
5. Divide the mixture between 12 muffin cases. Bake in the oven for 18-20 minutes.

flour, sugar, baking powder, bicarbonate, salt, egg, milk, oil, honey, vanilla, bananas

Taken from tastykitchen.com/recipes/breads/breakfast-banana-oat-honey-muffins/ (may not work)