Banana and cranberry muffins

I’m thinking of renaming this blog ‘1001 things to do with over-ripe bananas’ – I always seem to have two going brown in the kitchen. Waste not, want not, so here we go:

300g self-raising flour

1 teaspoon of bicarbonate of soda

100g cassonade

50g porridge oats, plus 1 dessertspoon for the topping

2 bananas, the riper the better

170g Greek yogurt (I used low-fat)

75g melted butter

2 eggs

100g dried cranberries

A good splash of milk

A smidgen (about a teaspoon) of cinnamon

Heat the oven to 180C and line a muffin tin with muffin cases – I got 17 muffins from this. Tip the flour and bicarbonate of soda into a large bowl. Hold back 1 dessertspoon of the sugar, then mix the remainder with the flour and the 50g oats. Make a well in the centre.

In a separate bowl, mash the bananas. Stir in the yogurt, melted butter and eggs until evenly combined.

Pour the liquid mixture into the dry ingredients and stir quickly and sparingly with a wooden spoon. Add the dried cranberries, and if the mixture is dry, add the splash of milk – the mixture should be wet enough to fall off the spoon, but not liquid.

Using two dessertspoons, fill the cases with the mixture.

Banana and cranberry muffins, with and without the crumble topping

In a small bowl, mix the left over tablespoon of oats and sugar and the cinnamon. Sprinkle a little of this on top of the muffins. Pop into the oven for 15-18 minutes (check they are cooked before removing) and leave to cool on a wire rack.