- 1 ⅓ US Cup (190 grams) self-raising flour
- ½ US Cup (140 grams) sugar
- ¼ tsp salt
- ¾ US Cup (135 grams) porridge oats
- 2 mooshed bananas
- ⅓ US Cup (80 mL) olive oil
- 1 tsp vanilla extract
- ⅔ US Cup (160 mL) soy milk
Preheat oven to 190 °C / Gasmark 5 / 375 °F. In a large bowl, mix all the dry ingredients (add 1 tsp baking powder and 1 tsp sodium bicarbonate (baking soda), if you’re not using self-raising flour). Add all the wet ingredients and mix just until there’s no pockets of flour lurking. Don’t over mix! Spoon into a lightly oiled muffin tin (also known as a cupcake tin) or silicon muffin cups (or cupcake cups) and bake for 15-20 minutes until golden brown. Makes a dozen.
