Muesli & Banana Muffins

These are great for using up the last dregs of the muesli, which we always seem to have after everyone decides they like muesli, I buy a box and then the novelty wears off. They are like banana muffins with a bit of added texture from the muesli. They're very moist and not dissimilar to banana bread, so you could slice them in half & spread with butter.

I used greaseproof paper instead of paper cases as I watched Lorraine Pascale do it, and it's a lot cheaper than using the fancy tulip cases - just a little more rustic. I've also used Almond Milk instead of regular milk, just because I love it, but it also means that they're dairy free.

Muesli & Banana Muffins - makes 12

175g Self Raising flour

120g Muesli

1 tsp Baking powder

50g Caster sugar

175g mashed banana (2 small bananas)

3 Eggs, beaten

75ml Sunflower oil

150ml Almond milk

1 tbsp Demerara sugar

sprinkle of cinnamon

• Mix the flour, muesli, baking powder & caster sugar together
• Mix the banana, eggs, oil & milk into the dry ingredients - do not over mix, it should be lumpy
• Divide mixture between muffin cases (or squares of greaseproof paper)
• sprinkle the top of each with a little demerara sugar and cinnamon
• Bake in a preheated 180 C oven for 18-20 minutes