Easy Breakfast Muffins

The perfect make-ahead muffins.

I had a few speckledy bananas and a job lot of courgettes to use, so yesterday I whipped up some oaty banana, courgette and cranberry muffins.

Ideal for breakfast on the go, a pre-workout snack or to see how many you can eat one after another. Just the right about of sweetness and pretty darn addictive, with the crunchy, golden outside and soft, moist inside.

Great also toasted with a layer of butter, tahini or jam.

What you’ll need (serves 4-6):

5 ripe bananas

500g oats (blitzed)

1 cup water

2 tsp cinnamon

1 tsp baking powder

1 tsp bicarbonate soda

1 tsp vanilla extract

1 cup of cranberries (or your dried fruit of choice)

3 medium courgettes (grated)

1/4 cup honey (less if nanas are super ripe)

How to make:

• Set your oven to gas mark 5

• Add your dry ingredients to a big bowl

• Grate your courgette and set aside

• In a food processor, blitz up your bananas, water, vanilla extract and honey

• Pour into the dry ingredient bowl, then add your wet ingredients and stir, before adding in your courgette and stirring again. Leave to rest for 5 for the liquid to release from the courgettes

• Oil a muffin tin and then spoon in your mixture (the bigger the spoon, the bigger the muffin and the longer the cooking time)

• Top with your toppings of choice - I used coconut flakes, pecans and seeds

• Pop in the oven and cook for around 30 minutes, testing with a skewer

• Remove from the oven, leave to rest and then go wild

*This is a huge batch so either reduce by half or pop them in the freezer. Ideal for when you’re in a rush and haven’t made brekkie. Just leave to defrost or pop in the oven*

Storage: These can be kept in the fridge for up to 5 days and also frozen. Just pop in the micro to defrost when you fancy one.