Our last breakfast muffin recipe went down really well, so today we’ve got another variation from for you to try! These are perfect for breakfast or a pre-training snack!
1 mashed ripe banana
1/2 cup honey
1/2 cup milk (I use almond)
1 tsp ground cinnamon
1 tbsp baking powder
2 tsp vanilla extract
3 1/2 cups rolled oats
1/4 tsp ground ginger
Handful of soft fruit such as raspberries or blueberries.
Add chopped nuts and seeds too if you like.
Preheat the oven to 340F/170C.
In a large bowl, stir together all the ingredients.
Spoon the mixture into muffin cases.
Bake for 25 minutes or so (depending on your oven).
Great eaten warm or at room temperature.
Store in an airtight container in the fridge.