Ingredients

Muffins

  • 325 ml (1¼ C) cake flour
  • 7.5 ml (1½ t) baking powder
  • 5 ml (1 t) bicarbonate of soda
  • 5 ml (1 t) ground cinnamon
  • 1 ml (¼ t) ground nutmeg
  • 375 ml (1½ C) oats
  • 125 ml (½ C) brown sugar
  • 1 egg
  • 65 ml (¼ C) sunflower oil
  • 3 large ripe bananas, mashed

Oat Topping

  • 30 ml (2 T) butter
  • 30 ml (2 T) Rhodes Honey
  • 125 ml (½ C) oats
  • 2.5 ml (½ t) ground cinnamon

Method

  1. In a large mixing bowl, sift the flour, baking powder, bicarbonate of soda and the spices together.
  2. Stir in the oats and the brown sugar.
  3. Mix the egg and the oil together and stir in the mashed bananas.
  4. Add the egg mixture to the dry ingredients and fold gently until just mixed.
  5. Spoon the muffin batter into a muffin tray that has been lined with paper muffin cups.
  6. Melt the butter and the Rhodes Honey together.
  7. Stir in the oats and the cinnamon.
  8. Evenly sprinkle the topping over each of the muffins.
  9. Bake the muffins in an oven that has been preheated to 180˚C for 20 minutes or until the muffins are golden and firm to the touch.

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