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After Christmas we always have food left over. This year we had bananas left over. However they were extremely over ripe and even the adults (who claim this is the best way to eat bananas) didn’t want to eat them.


So, that got me thinking, what can you do with over ripe, browning bananas? Stick them in muffins of course!


This a very simple recipe which only takes about 1 hour to complete (including baking time) which is perfect for when you want a treat which isn’t going to break any of those new years resolutions!


Because you use bananas they really don’t feel naughty and are actually seem quite healthy healthy…


Especially after the over indulgence of Christmas!


Bananas are a good source of carbohydrates so they are perfect for breakfast as they keep you going through until lunch.


The muffins have a fluffy texture and they are light so don’t leave you feeling bloated.



2 eggs
250ml milk
125ml vegetable oil/ sunflower oil
400g self-raising flour
pinch of salt
100g demera suagr
100g soft, light, brown sugar
1 tablespoon goledn syrup
2 medium bannanas
Recipe (The Little Elf Bakery)… makes 15 muffins
Pre-heat the oven to 180 degrees celsius and line a muffin tray with muffin cases. Get a bowl and whisk together the eggs, vegetable oil and milk. Add the sugar and whisk until everything has combined. Sift in the self-raising flour and whisk so that the mixture is nearly smooth. Mush up the bananas and stir them into the muffin mixture until evenly substituted then mix in the golden syrup.

Spoon the mixture into the muffin cases so that they are a 3/4 full. Put them into the oven and bake for 25 minutes or until golden brown. When finished, take out of the oven a leave to cool  then enjoy…


For even more flavour add a tablespoon of nutmeg and cinnamon. Or, for an even breakfastier feel substitute 50g of oats in and only use 350g self-raising flour.