In a house where we never seem to eat bananas fast enough, and they have a tendency of going brown and squishy, I decided that rather than continuously making cake, I should try and come up with a slightly healthier alternative.

I fancied a muffin of some variety. I did some looking around for various recipes, but none were quite right so, you know, I made one up.

I decided to use this lovely Australian Honey by Rowse instead of sugar. I opted for olive spread rather than butter.

I had no wholemeal flour, but as a home muesli maker (why buy muesli? They never have all the things you want in a cereal to make it nice, so I make my own awesome mix) I do have oats, wheat, bran and rye in the cupboards, so I utilised these instead.

And no eggs because… well. I didn’t have any.

They were so bloody amazing I made them again the following week.

Recipe Bit:

Banana Breakfast Muffins

I made 24 little muffins, but would make a dozen normal size.

3-4 over ripe bananas

1/2 c. vanilla yogurt

1/2 c. melted olive spread / butter

1 1/2 c. self raising flour

1/2 c. rolled oats

1/2 c. mix of oat, bran, rye and wheat flakes blitzed to a fine powder

1/3 c. honey

1 tsp cinnamon

1 tsp nutmeg

1 tsp baking powder

pinch of salt

Basic destruction

Preheat the oven to 350° / Gas mark 4.

Melt the butter and honey together. Squish the bananas, mix in the yoghurt then add the melted butter and honey mixture.

Sift the flour into the mixture and fold in. Blitz the half cup of oats, bran, wheat and rye flakes together in a whizzer/blender of some sort to make a fine powder. Add these blitzed mixed flakes, the rolled oats, spices, salt and baking powder and combine.

Dollop out into your muffin cases and sprinkle some oats and wheat flakes on top for crunch and decoration. Bake for about 15 min.

VP