Over the whirlwind few weeks of holiday-fuelled over-indulgence, I have neglected our fruit bowl.
I always have a huge, well-stocked fruit bowl on the counter for easy access, so my kids can grab an apple, orange or banana if they’re feeling peckish.
However, the last few weeks of December saw a serious influx of selection boxes, and my kids definitely prefer chocolate over fruit.
This has led to some sad-looking bananas.
I’m partly to blame. In my normal, everyday life, I have a banana every morning with some yoghurt for my breakfast. If I’m extra-hungry, I add a slice of toast to the mix.
Over Christmas, we’d been eating sausages, fried eggs, puddings, pancakes and omelettes galore – my bunch of bananas left to suffer.
No problem (even though they nearly turned black with neglect) – they are ideal for baking, and this is my favourite banana muffin recipe.
The recipe only calls for three bananas, but these muffins freeze really well, so I used the whole bunch and made a double batch. I keep them in separate freezer bags and take out a bag at a time. The muffins are sweet enough for my kids to enjoy, but wholesome enough to have for a quick breakfast or snack on school days.
200g plain flour (or 150g plain flour and 50g wholemeal flour)
1 tsp baking soda
1 tsp baking powder
½ tsp salt
1 ½ tsp ground mixed spice (optional)
3 very ripe bananas, mashed with a fork
125g caster sugar
60g light brown sugar
1 large egg
50g melted butter
1 tsp vanilla
Demerara sugar, for sprinkling over the top
*Optional: fold in chopped walnuts or dark chocolate chips at the end
To freeze: place the cooled muffins into a ziplock back and freeze for up to three months.