These breakfast banana muffins are ideal for getting little humans to start the day suitably fuelled. Packed full of wholesome wholemeal, slow energy-releasing oats, and natural sugar in the form of banana and raw honey, what better way to pack them off to school?! And in handy grab-and-go muffin cases, they’re ideal for the days when you really are doing the school run!
200g wholemeal self-raising flour
150g rolled oats
1 tsp baking powder
3 ripe bananas, mashed
50g apple puree/sauce
50ml rapeseed oil
5 tbsp raw honey
2 tsp cinnamon
1 tsp nutmeg
dried banana chips
mixed seeds (optional)
Mixed seeds Banana chips Preheat the oven to Gas 4/180C.
In a large bowl combine the dry ingredients followed by the banana, apple, oil, honey and spices.
In a separate bowl, lightly whisk the eggs then pour in the bowl with the other ingredients along with the milk. Carefully fold all the ingredients together.
Line a muffin tray with cases before spooning in the mixture so it is level with the top of the muffin cases. Scatter with mixed seed (optional) and top with banana chips to finish. Place in the oven and bake for 20 minutes, or until the muffins have risen and are lightly golden.
Muffins will keep for 3 – 4 days in a sealed container.
Recipe by Helen Upshall