Banana Oat Muffins With Pecans and Salted Peanuts
An 'Oh so good for you' breakfast muffin
- 1 cup all-purpose flour
- 11/4 cups rolled oats
- 1/2 cup light brown sugar
- 1 tbsp baking powder
- 2 ripe bananas mashed
- 1/2 cup pecans chopped keep 12 whole pecans for topping
- 1/2 cup salted peanuts chopped
- 3/4 cup milk
- 1/4 cup butter melted
- 2 egg whites
- 1/2 tsp salt
- 1 tsp vanilla extract
Preheat the oven to 180 degrees C and line a muffin tray with 12 lightly sprayed paper muffin cups.
In a large bowl, mix together the oats, flour, salt, sugar and baking powder.
In another bowl whisk together the butter, milk, vanilla and egg whites. Fold in the dry ingredients till just combined before adding the mashed bananas and both the nuts (keep a few whole pecans to put on top).
Divide the batter equally among the muffin cups, top with a pecan each and bake for 20 minutes or till a skewer inserted into the centre of the muffins comes out clean.