1 cup plain flour
1 cup wholemeal flour
1/2 cup caster sugar (I used a bit less and it was fine)
2 tsp baking powder
1 tsp bicarb of soda
1/3 cup normal porridge oats (we use Flahavans Organic, but bog standard Basics etc would be absolutely fine.)
2 tbs oat bran (optional)
The above are the dry ingredients.
1 cup buttermilk
1 cup well mashed banana. (I had 2 medium bananas, and I also mushed up a peeled pear which was likely to be ignored as it was bruised, but was perfect for smoothie-fying or similar)
2 tbs veg oil
These are the wet ingredients.
First, heat the oven to 190 degrees C. Prepare the muffin tin/silicon either with a cooking spray or with muffin papers.
Stir all the dry ingredients into a large bowl.
In a separate jug or bowl, whisk the wet ingredients well together.
Pour the wet over the dry, and stir quickly just until the mix is blended. Do not overmix, do not beat or cream or whip like you would a cake mix; be gentle, and be very lax.
Spoon the mixture into the muffin cups, about 3/4 full. With mini muffins this can be slow, about a teaspoon at a time, and you will need 2 trays.
Bake 10-15 mins for mini muffins and 15-20 for normal muffins, until a cocktail stick comes out clean when stabbed into the centre.
Cool in tins for 15 mins, then remove and cool completely on a rack.
Needless to say these are best within 24 hours.