These delicious muffins are the perfect way to use up those forgotten bananas that are slowing getting browner and browner in your fruit bowl. They are low-fat and don’t contain too much sugar so you can totally pass them off as a healthy-ish breakfast! I always double the recipe and freeze some to have later.
300g self-raising flower
1 tsp bicarbonate of soda
100g light muscovado sugar
50g porridge oats plus some more for topping
2 medium bananas, the riper the better
284ml carton buttermilk (if you can’t get buttermilk just add white vinegar or lemon juice to regular milk in a 1tbsp to 1 cup ratio and let sit for 5 minutes)
5tbsp light olive oil
1} Heat your oven to 180 degrees Celsius/160 fan/350 degrees Fahrenheit and line your 12 hole muffin tin with paper cases.
Add flour and bicarbonate of soda into your mixing bowl. Hold back 1tbsp sugar and then mix the rest of the sugar along with 50g oats into the flour mixture. Make a well in the centre.
2) In a separate bowl, mash your bananas until nearly smooth and then mix in the eggs, buttermilk and oil until evenly combined.
3) Pour the liquid mixture into the well and stir quickly and sparingly with a wooden spoon until just combined. The mixture will still look a bit lumpy but you don’t want to over-mix it. Add in the blueberries and give one or two more quick stirs.
4) Divide the mixture between muffin cases (they will be quite full) and sprinkle the tops with the remaining sugar and oats.
5) Bake for 16-20 minutes until risen and dark golden, let cool for 5 minutes and then transfer to a wire rack to cool completely (if you can resist eating one while they’re still warm – I never can!).
6) Enjoy! I like mine with some yoghurt or fresh fruit on the side.
Recipe courtesy of BBC Good Food magazine February 2006