Combine together the flour, oats, sugar, bicarbonate and salt. In a separate bowl, whisk lightly the eggs, add the oil, milk, vanilla essence, bananas and chopped toffees. Fold in the flour gently until just combined. Divide the mixture into 12 paper muffin cases, sprinkle with extra oats and bake in a hot oven at 180°c for approximately 20 minutes.

Serves 16-18

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