Sunday, 11 May 2014


There is never any need to throw out a banana. If your bananas are on the turn simply throw them in the freezer and then when you fancy rustling up a banana based treat simply take them out and defrost. Not only will they still taste delicious but they will also be nice and soft which makes it easier to incorporate them into a cake or muffin mix.

What is also great about a banana bake is that it makes a lovely breakfast treat too. These morning muffins can be made over the weekend and frozen so then the night before you can take a couple out to defrost and grab on the go. Great for time saving particularly if you have brood of hungry children to feed in the morning.

The addition of oats further enhance that breakfasty vibe and a drizzle of honey over the top give them a little sweet kick meaning you can enjoy them as a little treat after your evening meal too.


The recipe below makes enough for 12 muffins. Before you start with the ingredients, prepare your muffin with baking paper. Cut out square pieces of baking paper big enough to fill the depth of your muffin trays holes. Fold down all the side so that the muffin batter doesn't run into creases in the paper an. Spray the insides with a smidge of spray oil to prevent the muffins sticking to the paper.

You can now pour your muffin batter straight into the cases as it's made so that it's not sitting to one side going flat. When the muffins are baked the paper will not only make the muffins look pretty but they make them a lot easier to handle and to carry if you grab one on the go.


170g Plain Flour
130g Oats (Plus A Handful Set Aside)
1 Tsp Baking Powder
1 Tsp Bicarb
1 Whole Egg
2 Egg Whites
200ml Semi Skimmed Milk
50ml Sunflower Oil
100g Greek Yogurt
4 Tbsp Honey
1 Tsp Vanilla Extract
3 Ripe Bananas

  1. Warm up your oven to 200 degrees (180 fan)
  2. In a large bowl, mix together the flour, 130g of oats, baking powder and bicarb until well combined.
  3. In a separate bowl, beat together the whole egg with the additional egg whites before tipping in the milk, oil, yogurt, 2 tbsp of honey and vanilla extract and give everything a good mix until a nice smooth runny mixture has been formed.
  4. Make a well in the bowl with the dry ingredients and tip the wet ingredients into it before carefully mixing together into a runny batter type mix
  5. Mash up the bananas with a fork, leaving some large-ish pieces for texture and then throw them into the batter and combine. 
  6. Transfer the batter into a jug and pour the batter equally into the 12 muffin cases. Sprinkle over the handful of reserved oats
    equally over all the muffins and place in the oven for 25 minutes or until you get a clean skewer come out when inserted into the middle of the muffins.
  7. Take the muffins out and drizzle over the remaining two tbsp of honey over the top of the muffins. Leave the muffins to fully cool before tucking in!

 If you can resist the temptation, I think these muffins taste a lot better if you leave them over night before eating.

Leave them a nice biscuit or chocolate tin in your kitchen ready to grab instead of a chocolate biscuit when having a nice cup of tea or for your breakfast on the move!

Much better than gloopy bowl of porridge in the morning any day!

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