Banana, Oat & Cinnamon Muffins

When you combine these three ingredients, you are always going to have an amazing end result. These muffins are a great for breakfast, I usually pair mine with a bit of organic greek yoghurt and berries or seasonal fruit like figs.

Oats are high in fibre and slow releasing energy. This means that you are less likely to get a blood sugar spike which can play havoc on your hormones and leaves you feeling more depleted than before. It also means you are less likely to feel hungry so soon after eating.

It's autumn right now in the UK and cinnamon is the perfect spice for this season. With its warming properties, cinnamon is a great antioxidant and can help to bring down inflammation in the body. Cinnamon is also a well known spice for levelling out blood sugar levels. I sometimes sprinkle a little extra over the yoghurt and fruit to add some extra flavour.

I have added seeds for a little extra mineral and protein boost. You could add some chopped nuts or coconut chips as an alternative.

This recipe is really easy to follow without too much fuss. Once you have made these, you can store them in the fridge for a few days or in the freezer for up to 3 months.

Ingredients

• 100g Wholemeal Spelt flour

• 100g porridge oats

• 80g Maple Syrup

• 2 tsp baking powder

• 1 tsp bicarbonate of soda

• 1/2 teaspoon salt

• 1 free-range egg

• 80ml milk or nut alternative

• 120ml Olive oil

• 1/2 tsp vanilla extract

• 3 medium mashed bananas

• Pumpkin and sunflower seeds and oats to top off the muffins

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Method

1. Preheat the oven to 180°C (fan) or 200°C (non fan) and prepare a 12-hole muffin tin with paper cases or grease with olive oil

2. Put the flour, oats, maple syrup, baking powder, bicarbonate of soda and salt in a bowl altogether and mix well.

3. Crack the egg into a large mixing bowl and beat gently. Stir the milk, olive oil and vanilla extract into the egg.

4. Add the mashed banana and combine thoroughly

5. Stir the flour mixture into the banana mixture until just combined and put the batter into the muffin tin

6. Sprinkle the top with a few seeds and porridge oats

7. Bake in the oven for 18 – 20 mins. You will know they are cooked when a skewer or toothpick comes out clean.