Don't Bin Those Bananas!
Nutty Banana Bran Muffins
With a couple of bananas trying desperately to leave this earth, we knew we had act fast. Cue a quick and easy 'grab and go' breakfast treat. Lacking buttermilk or blueberries our previous effort was out of the running but, thankfully a quick search led us this lovely recipe from Cookie and Kate. Now we're sure that the Cookie and Kate recipe is just fantastic as it is however, we added a few little tweaks along the way. That's just what cooks do right?
Start by pre-heating your oven to 165 degrees centigrade and prepare some muffin cases. The recipe states it will make 11 but we made 12 ever so slightly smaller ones. The recipe doesn't include nuts but suggests adding nuts or fruits to taste. We saw this as the perfect excuse to use up those few grams of various ingredients we had in the back of the cupboard, so in went almonds, shelled pistachios, banana chips and some toasted flaked almonds (yes, sometimes we cheat!).
We opted for an equal mixture of honey and black treacle. We wanted that darker finish and though the maple syrup option is surely tasty and good for you, it's also rather expensive. Mix your wet ingredients together until you have a smooth batter. If you're using black treacle then expect a few dark flecks in your batter.
Next fold in your wholemeal flour, oats and nuts/fruit if you're using them. We reduced the flour by a 1/4 cup and added wheat bran. We also boosted the cinnamon from 1/2 to one teaspoon and added a 1/2 teaspoon of ground nutmeg.
Divide you mixture evenly between your muffin cases before sprinkling with a few more oats, some crunchy Demerera and a little more cinnamon. Bake for 23-25 minutes until cooked.