Leftover bananas in the fruit bowl are a common sight in any UK home—it certainly is in mine. As bananas seem to only ever come in bunches, the likelihood of having a few leftovers is high. But the browner they become as the days go by, the sweeter they taste, which makes them brilliant for baking.
As I had a few in my fruit bowl that needed using up, I had a go at creating my own little banana and oat ‘muffins’ – although they turned out to be more like the size of cupcakes. Nonetheless, they didn’t take me long to assemble; they only required three ingredients and tasted delicious.
Better still, all the ingredients used can benefit anyone trying to lower their cholesterol or keep levels down. Plus, they turned out great, considering I hardly ever bake, and were really good for breakfast or as a snack throughout the day.
The three main ingredients were all kitchen cupboard essentials I already had available, as I only used bananas, oats, and walnuts. However, I also used a bit of olive oil to line the baking tray, although you could use butter instead. I wanted a little more fibre and crunch, so I topped them with some seeds, too.
Overall, it probably only took about 25 minutes to make the bananas and oat ‘muffins’, from getting everything out of the cupboards, to tucking into one shortly after turning the oven off. I enjoyed them the most at breakfast as I added a couple of dollops of greek yoghurt and sprinkled some frozen berries and honey on top.
