Banana oat cupcakes

180g butter, softened

150g sugar

2 eggs

1 teaspoon vanilla

¾ cup milk

2 ½ cups self-raising flour

1 teaspoon bi-carb

1 teaspoon ground cinnamon  

2 very ripe bananas, mashed

1 ½ cups oats or muesli

You could also add in dried fruit, desiccated coconut or even chocolate chips for a bit of a different flavou as well. Just pop them in at the end. 

This recipe makes about 25 medium to large sized cupcakes. 

Preheat oven to 190C. Place patty tins into muffin trays.

Beat together butter and sugar until it’s fluffy and slightly lighter in colour.

Add in the eggs one at a time, beating well between additions.

Mix the flour, bi-carb and cinnamon into one bowl, and beat this into the sugar-butter batter at intervals with the milk and vanilla.

Beat it all well. Remove beater.

Using a spoon, gently mix in the banana and oats until well combined.

Spoon the mixture into the cupcake tins.

Bake for about 15 minutes or until risen and browned on the top.

I decorated mine with a simple vanilla butter creamfrosting. They also just taste good on their own, kind of like a muffin.