banana oat muffins

Heat oven to 180 degrees. Line a 12-hole muffin tin with paper cases. In a large bowl, combine 100g oats, 200g plain flour, 1 1/2 teaspoons baking powder, 1 teaspoon bicarb soda, 1/4 teaspoon salt and 100g brown sugar. Mix well and make a well in the centre. Mash 4 large ripe bananas in another bowl with a fork. Stir in 1 beaten large egg and 60g melted butter (or vegie oil). Add to the dry mixture with 75g chopped walnuts and fold through until just combined (don't overmix). Either add cinnamon into the mix or sprinkle a small amount over the finished muffins. Spoon into the paper cases and bake for 20-25 minutes (if you use patty cake tin, about 13 minutes should be long enough)or until brown and a skewer inserted in the middle comes out clean. Very simliar to the recipe from Gordon Ramsay's Healthy Appetite cook book (page 19).