Banana Nut Muffins

Dry ingredients:

100g wholemeal flour

50g plain flour

75g porridge oats

50g mixed seeds (eg pumpkin, sesame, linseed (flaxseed), sunflower, chia)

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

1tsp cinnamon

4 very ripe bananas (about 550g before peeling)

125ml buttermilk (or mix milk with 1tbsp lemon juice, or use half milk half natural yoghurt)

1 large egg

1 teaspoon vanilla extract

3 heaped tablespoons crunchy peanut butter (about 200g) or just use nuts – any kind

  1. Pre-heat fan oven to 180o Line 12 medium muffin cups with paper baking cups.
  2. Combine all the dry ingredients in a bowl.
  3. Roughly chop bananas and put into food processor. Add buttermilk, egg and vanilla and process until smooth.
  4. Add peanut butter and process briefly until just mixed.
  5. Remove the lid and add the dry ingredients all at once, then ‘pulse’ by allowing the food processor to work just for a second at a time until ingredients come together, do not overmix or beat.
  6. Use a spoon or spatula to check it is mixed through.
  7. Fill muffin cups to the top. Bake for 25 minutes or until golden brown and firm on top.
  8. Remove from the tin and cool on a wire rack.