More Grab & Go breakfast muffins for my 17 year old son, which he likes to alternate with Bacon & Cheddar Muffins I posted earlier, as he runs out the door to catch the bus to college.
Makes 12
100ml vegetable or light olive oil
75g sugar (optional)
2 ripe bananas (I freeze overripe bananas rather than throw them away, specifically to make this)
225g self raising flour or gluten free self raising flour
100g porridge oats
100g dark chocolate chips or cocoa nibs
1 tsp baking powder
2 large free range eggs
Put all the ingredients, apart from the chocolate chips/cocoa nibs, into a food processor and whizz until smooth.
Add the chocolate chips/cocoa nibs and whizz to mix them in evenly.
Divide the mixture into 12 muffin cases. I use a generous vintage ice cream scoop, which only made 10 muffins the last time I made them.
Bake at 180C for 20 minutes, turning them through 180 degrees half way through the cooking time, until golden brown. They are cooked through when a metal skewer comes out clean when pushed into the centre. If not, cook for a couple more minutes then check again.
Keep in an airtight container for 5 days, or freeze.
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