These muffins are simple and tasty and full of things that are good for you too. I kind of think about them as a more portable banana bread as they’re  super similar in flavour and texture but you can just grab one and head out the door, no slicing required.

Muffins are a perfect on the go breakfast when they’re made lower in sugar like these guys. The slices of caramelised banana and crunchy crumble that sits atop them makes them super moorish and feel a little more indulgent. Like my blueberry breakfast muffins they’re also great as a snack if you’ve got a bit of sweet tooth. If you have more than a bit of a sweet tooth you might want to add the maple syrup. If you’re a massive sweet tooth you might want to double it. The sweetness level in these is perfect for me but we’re all individuals so play around with it and make it perfect for you.

I love eating these straight from the oven. What I don’t eat on day 1 I tend to freeze and then defrost overnight in the fridge (or in a microwave far more quickly if you’re fancier than me and have one of those). I like doing this as I think you keep that fresh taste a little longer. It’s up to you though, whatever you find more convenient.

The vanilla and cinnamon are important in this recipe as they enhance the natural sweetness of the bananas so use good quality stuff!

This is a super easy recipe that doesn’t require a mixer or food processor, so if your kitchen is a little limited it’s perfect for you. You don’t need to be a confident or accomplished baker either. Put down the cake mix, you can bake really easily without it.

Makes 12 

Ingredients

Oat crumble

1/2 cup oats

1 tsp maple syrup

½ tsp cinnamon

½ tsp vanilla extract

1 tsp coconut oil

Muffins

4 ripe bananas

1 tsp coconut oil

3 eggs, lightly beaten

2 Tbs olive oil

2 Tbs maple syrup (optional)

2 tsp pure vanilla extract

2 cups spelt flour (can substitute for buckwheat or gluten free)

1.5 tsp baking soda

1 tsp cinnamon

¼ tsp nutmeg

Directions

Preheat oven to 180 degrees Celsius and line a muffin tray (12 hole).

Make crumble by combining the oats, maple syrup, cinnamon and vanilla in a bowl. Add the coconut oil and rub together using your fingers. Set aside.

Mash 3.5 of the bananas, a few lumps are fine. Slice the remaining banana into .5cm thick slices. Melt coconut oil in a small pan and once hot fry banana slices for a minute or two each side, or until golden. Set aside.

Mix eggs, olive oil, maple syrup and vanilla into the banana. Sift dry ingredients together and then fold through until just mixed. Scoop mixture into the prepare muffin tin.

Place 1-2 slices of banana on top of the muffins. Sprinkle crumble over the top. Bake in preheated oven for 12-15 minutes or until they bounce back when lightly pressed. Allow to cool on a wire rack (or eat straight from the oven yum!).

HH. x