Banana and Oat muffins

Muffins are a great 'smash and grab' breakfast. They keep well for a few days in an airtight container so they can be made at a time of your convenience and used for those mornings where there is a rush on ... or a snooze button pressed too many times – we've all been there!

Ingredients

260g self-raising flour

1 teaspoon cinnamon

½ teaspoon baking powder

100g porridge oats

100g soft brown sugar

2 medium eggs

185ml low-fat natural yogurt

60ml rapeseed oil

2 ripe bananas mashed

Method

• Preheat your oven to 200°C. Line a muffin tray with muffin cases.

• Sift the flour, cinnamon and baking powder into a large mixing bowl. Add the oats and brown sugar.

• Whisk the eggs in a medium mixing bowl and mix in the yogurt and oil. Add in the mashed bananas and combine well.

• Add the wet mix to the dry flour mix and combine with a wooden spoon – the mix does not have to be fully smooth.

• Divide the mix evenly among the muffin cases. Bake in the oven for 25 minutes, or until a skewer inserted in the middle comes out clean. Remove and when cool enough to handle, place on a cooling rack until fully cool.