Sunday, 28 October 2012

Banana Mango Oats Muffin 香蕉芒果燕麦满芬


My son loves banana & yesterday, he enjoyed the Wendy’s Banana muffin so much that he kept saying: "Hmmm, delicious!" So, I asked him whether he would like me to make some banana muffins for him, he said yes without any hesitation.

Saw this Banana & Rolled Oat Muffin recipe from I changed the recipe a bit to make it a healthier version by replacing 30% of the self-raising flour with wholemeal(self-raising) flour & used honey to replace with the sugar!

Father & Son had 2 muffins each for their afternoon tea! 

Banana Mango Oats Muffin
Makes 6

90g Self-raising Flour, sifted
40g Wholemeal Self-raising Flour
1/4tsp Baking Soda, sifted
1/2tsp Ground Cinnamon
40g Rolled Oats
Pinch of Salt
1 Egg
30g Honey
93g Mango Yoghurt
30ml Canola Oil
125g Mashed Banana
Some Sliced Banana for Topping

1. Preheat oven to 190C. Line some paper cases in the muffin pan.
2. Place flour, baking soda, ground cinnamon, oats & salt into a large mixing bowl. Stir to well-combined.
3. Whisk egg, honey, yoghurt & oil in a separate bowl. Add mashed banana & stir to combined. Alternatively, blend all in a blender.
4. Make a well in the center of the dried ingredients.  Slowly pour in the wet ingredients.  Stir until well-combined.
5. Spoon the muffin mixture into the paper cases. Decorate with some sliced banana.

6. Bake for 18 minutes or until golden & passes a skewer test.

To make the baked sliced banana looks good in the photos, glaze with some apricot jam!