With the indulgence of Christmas behind us I thought it would be a good idea to get back to basics and share some foodie ideas using leftovers or food we might otherwise throw away. This recipe gave some rather sad looking bananas a new lease of life!
My goal for this month is to spend as little as possible on our food shop and to waste as little food as possible. The cupboards and freezer are fit to burst with food and I often find that having to plan around limited ingredients makes me far more creative in the kitchen.
In this recipe I have used honey to glaze the muffins but if you are making this for children under 1 year old the honey should be substituted for maple syrup. It will work just as well but mean that these tasty treats are safe for your little one. You could also leave the glaze off completely if you prefer, they’re perfectly tasty without!
If you prefer to watch the recipe you can find it on my YouTube channel here:
If you like seeing recipe videos please let me know by liking and subscribing. I’ve always felt more comfortable sharing recipes on my blog but quite enjoyed making this video so let me know if it’s something I should push myself to do more of!
To make 10 muffins:
100g porridge oats
2 ripe bananas
1 tsp baking powder
50ml olive oil
A few drops of vanilla essence
For the glaze:
1 tbsp low salt butter
1 tbsp honey (use maple syrup for children under 1yr)
- Blitz the oats in a food processor until they form a flour like consistency.
- Mash the bananas.
- Mix all the ingredients in a bowl.
- Spoon the mixture into muffin cases.
- Bake in the oven at 180°c for 20 minutes.
- Heat the butter and honey over a gentle heat.
- Mix well then pour over the top of the muffins.
- Allow to cool then serve and enjoy!
You could also slice and freeze bananas if you don’t want to waste them but aren’t ready to bake with them. You can then use them to bake with or make a really simple, healthy banana ice cream!
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