Donal says: "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


  1. Preheat the oven to 200°C (400°F), Gas Mark 6. Line a muffin or cupcake tray with 12 paper cases.
  2. In a large bowl, combine the flours, oats, sugar, baking powder and cinnamon.
  3. 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.
  4. 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.
  5. 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.
  6. Remove from the oven and allow to cool slightly before transferring to a wire rack to cool completely.
  7. The muffins will keep for 4–5 days in an airtight container or for up to 3 months in resealable bags in the freezer.