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
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
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|