These muffins are super easy to make and great for on-the-go breakfasts. The carbohydrates in the oats and banana gives you fast and slow releasing energy to get you going in the morning, while the nuts add fat and protein to keep you full.

Makes 6 large muffins

Ingredients:

• 2 eggs
• 2 ripe bananas
• 2 tbsp honey
• 150g oats
• 50g plain flour
• 1 tsp baking powder
• 1 tsp cinnamon
• 1 tsp vanilla
• Fillings of choice: nuts, berries, chocolate chips etc.

Preheat the oven to 180 degrees Celsius and prepare a muffin tray with bun cases.

Add the eggs, bananas and honey to a blender. Once the mixture is smooth add in the oats, flour, baking powder and cinnamon and mix until combined (it looks a bit like gloopy porridge at this stage but trust me, it tastes good). At this point you can add in any extra fillings you’d like, I used walnuts and raspberries for this recipe.

Spoon the mixture into the muffin cases, until each case is 2/3 full. Cook for 20-25 minutes, or until a skewer comes out clean. These muffins don’t really darken as they bake so make sure to check if they are done by poking a skewer or knife into the centre of one to be sure!

You can keep these muffins for up to a week in an airtight container in the fridge.

Enjoy!