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Banana and Oatmeal Muffins


125g plain flour
75g wholemeal flour
200g porridge oats
75g light brown sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
250ml Clóna Buttermilk
2 eggs, seperated
1 tablespoon cold coffee
2 mashed bananas, along with 1 banana, cut into 12 slices

1. Preheat oven to 200˚C. Line a muffin tray with paper cases.
2. Combine the flours, oats, sugar, baking powder and cinnamon in a bowl.
3. Whisk egg yolks, oil, coffee and mashed bananas into jug containing the Clóna Buttermilk. In a clean bowl, whisk the egg whites until they form soft peaks.
4. Make a well in the centre of the dry ingredients and pour in the contents of the jug. Mix together until combined. Fold through the egg whites, then divide the mixture evenly amongst the paper cases.
5. Push a slice of banana into the centre of each muffin and sprinkle with oats (optional). Place in the oven to bake for 25 minutes until golden brown on top.
6. Remove from the oven and allow to cool on a wire rack.
To serve:
Serve warm with maple syrup.

Recipe By: Patricia O' Regan