Very much not a catchy name, but very much a delicious muffin – think oatmeal raisin cinnamon cookie, but in muffin form. And yes I know, this seems to be turning into a series of Autumnal cinnamon cake (ish) posts, but hey, baby it’s getting colder outside and this is what I feel like baking. I see no reason why they can’t be frozen (that was my plan) but they didn’t last long before The Teen and The Husband scoffed the lot so I didn’t get the chance to test out that theory. I will, however, be making these again shortly because they are gooooooood. The extra topping bit isn’t essential, but highly recommended. Makes 12.
Ingredients
Muffins
3 ripe-ish bananas
100g light brown sugar
1 large egg
1 tsp vanilla
60ml veg oil
160g plain flour
1.5 tsp baking powder
1 tsp bicarbonate of soda (baking soda)
2 tsp ground cinnamon
120g oats (I used jumbo)
3 handfuls of raisins
Oaty topping
50g jumbo oats
40g salted butter (or unsalted with a pinch of salt added)
0.5 tsp ground cinnamon
40g light brown sugar
Method
- Start heating up your oven to 180C.
- Grab a large bowl and mash in 3 bananas, then use a whisk to beat in the egg, oil, sugar and vanilla.
- Whisk/stir in the flour, baking powder, and cinnamon, followed by the jumbo oats and then raisins.
- Scoop into muffin cases – I find an ice-cream scoop to be my friend here otherwise it goes everywhere.
- For the topping, melt the butter in a small bowl in the microwave (or on the hob), then stir in the other ingredients.
- Use a couple of teaspoons to delicately plonk the topping onto each muffin.
- Bake for 15 mins.
- Scoff.
These look really tasty! Love the flavor of an oatmeal cookie.
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