Banana Muffins

All the sweetness in these muffins comes from the banana and honey. Bananas are a fantastic prebiotic, feeding those important microbiota in your large intestine. A great reason to have cake for breakfast!

• 75ml melted coconut oil or olive oil

• 150g honey

• 2 eggs

• 3 small mashed ripe bananas

• 60ml milk of choice

• 1 teaspoon baking soda

• 1 teaspoon vanilla extract

• ½ teaspoon salt

• ½ teaspoon cinnamon, plus more for sprinkling on top

• 230g buckwheat flour (or plain flour)

• 60g old-fashioned oats (optional), plus more for sprinkling on top

Preheat the oven to 165 degrees Celsius (325 degrees Fahrenheit).

1. In a large bowl, beat the oil and honey together. Add the eggs and beat well. Mix in the mashed bananas, milk, baking soda, vanilla extract, salt and cinnamon.

2. Add the flour and oats to the bowl and mix. If you’d like to add any additional mix-ins, like nuts or chocolate fold them in now.

3. Divide the batter evenly between the muffin cups, filling each cup about two-thirds full. Sprinkle the tops of the muffins with a small amount of oats.

4. Bake muffins for 25 minutes, or until a toothpick inserted into a muffin comes out clean.

5. Place the muffin tin on a cooling rack to cool. These muffins will keep at room temperature for up to 2 days, or in the refrigerator for up to 4 days. They keep well in the freezer - just defrost individual muffins as needed.