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serves

makes 12 muffins

 

ingredients

2 large bananas (about 225g), mashed
2 large eggs, lightly beaten
125ml maple syrup or runny honey
75ml vegetable or other neutral oil
75ml live plain yogurt
1 tsp vanilla extract
250g wholemeal flour
50g porridge oats
2 tsp baking powder
½ tsp cinnamon

for the topping

50g pecans, chopped
25g seed mix

 

 

 

method

  1. Preheat the oven to 180C (fan 160C).
  2. Line a 12-hole muffin tin with muffin cases.
  3. Stir together the banana, eggs, maple syrup, oil, yogurt and vanilla until smooth.
  4. Tip the flour, oats, baking powder and cinnamon into a large bowl.
  5. Pour in the wet ingredients and stir together until well combined.
  6. Divide the mixture between the muffin cases.
  7. Then sprinkle over the pecans and seed mix.
  8. Bake in the oven for 20-25 minutes until cooked through. ⠀⠀⠀⠀⠀⠀⠀⠀

 

storage

Store in an airtight container for up to 3 days. Or can be frozen for up to 3 months.