Got a couple of bananas rapidly turning brown in the fruit bowl? Don’t bin them just yet.
This week’s Sunday Reset Make Ahead is a batch of easy banana oat muffins. Make them on Sunday and you’ve got a handy grab-and-go breakfast, lunchbox addition or after-school snack ready for the week ahead.
They’re simple enough for little helpers to get involved too, and a great way to use up bananas that nobody will now eat because apparently one brown spot makes them completely inedible.
Easy Banana Oat Muffins
You’ll need:
- 2 very ripe bananas
- 2 eggs
- 100g porridge oats
- 150g self-raising flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 80ml milk
- 60ml vegetable oil or melted butter
- 2 tbsp honey or maple syrup
- 1 tsp vanilla extract
Optional extras: a handful of blueberries, raisins or chocolate chips.
Method
Preheat the oven to 180°C / 160°C fan and line a muffin tin with cases.
Mash the bananas in a large bowl, then mix in the eggs, milk, oil or melted butter, honey and vanilla.
Add the oats, flour, baking powder and cinnamon and gently mix until just combined. Fold through any extras you’re using.
Divide between the muffin cases and bake for around 18–22 minutes, until golden and a skewer inserted into the centre comes out clean.
Leave to cool before storing.
MAKE-AHEAD TIP
Once completely cool, keep the muffins in an airtight container for a couple of days or freeze them individually.
Pop one out when you need it and allow it to defrost thoroughly before eating. That means Sunday’s baking can rescue you from Wednesday’s empty snack cupboard.
One little job today. One less thing to think about later.
