I love to make these muffins for breakfasts and brunches; they are quite filling and a nice start to the day. You could add berries, chopped apple or stir through chocolate chips for an extra hit of sweetness.


  • 125g (4½oz) plain flour
  • 75g (2½oz) wholemeal flour
  • 200g (7oz) rolled oats, plus extra for sprinkling
  • 75g (2½oz) soft light brown sugar
  • 1 tblsp baking powder
  • 1 tsp ground cinnamon
  • 250ml (9fl oz) milk
  • 2 large free-range eggs, separated
  • 3 tblsp rapeseed oil
  • 1 tblsp cold coffee
  • 2 bananas, mashed, plus 1 banana, cut into 12 slices


  • Preheat the oven to 200°C (400°F), Gas Mark 6. Line a muffin or cupcake tray with 12 paper cases.
  • In a large bowl, combine the flours, oats, sugar, baking powder and cinnamon.
  • Measure the milk in a large measuring jug and whisk in the egg yolks, oil, coffee, and mashed bananas. In a clean bowl, whisk the egg whites until they form soft peaks.
  • Make a well in the centre of the dry ingredients and pour in the contents of the jug. Using a spatula, mix together until just combined. Fold through the egg whites, then divide the mixture amongst the paper cases.
  • Push a slice of banana into the centre of each muffin and sprinkle with oats. Place in the oven to bake for 25 minutes until golden on top.
  • Remove from the oven and allow to cool slightly before transferring to a wire rack to cool completely. The muffins will keep for 4–5 days in an airtight container or for up to 3 months in resealable bags in the freezer.