One can indeed have too much of a good thing. Last year, after much experimentation, I came up with a bran muffin recipe that produced (if I do say so myself) exceptionally moist and tasty bran muffins. Containing very little fat and freezing well, they were perfect for breaktime snacks throughout the working week and so I made them often. Very often. So often, in fact, that I’ve become a wee bit fed up of them and haven’t made a batch in months.
Then, a couple of weeks ago, a reader called Dean asked if I knew of a similar recipe for banana bran muffins amd my interest in them was suddenly revived. The following recipe is the result.
Though I wouldn’t go as far as saying they are as good as the original bran muffins, these oatmeal ones have their own charm. The banana and brown sugar create an almost caramel like flavour and the oats create a denser and, therefore, more filling muffin. No bad thing, I think.
Banana and Oatmeal Muffins
100g finely ground oatmeal
200g (or thereabouts) tin of prunes – drained, stoned and pureed
3 medium very ripe bananas
2 tblspn vegetable oil, plus extra to rub over muffin tin
1 egg, beaten
100g brown sugar
125g plain flour
1/2 tsp baking powder
1 tsp bicarbonate of soda
1/2 tsp salt
100g nuts, chopped (I used mixed nuts)
Mix together the buttermilk and the oatmeal and leave to soak.
In a separate bowl mash together the prunes and bananas. Mix in the oil, eggs and sugar until combined.
Add the buttermilk mixture and stir well.
Sieve the flour, baking powder, bicarbonate of soda and salt into the bowl. Add the nuts. Stir until just combined.
Spoon mixture into an oiled muffin tin and bake in a 190oC pre-heated oven for 15-20 minutes.
When muffins are golden brown remove them from the oven and cool slightly.
Keep in a air-tight container for a couple of days. Or pop them in the freezer to keep them for longer.