Banana and peanut-butter breakfast muffins

Storage - Room temperature: up to 1–2 days in a cool environment, in an airtight container. - Fridge: 3–4 days. - Freezer: 2–3 months for good quality. For a work breakfast, freeze them individually and take one or two out the night before, or microwave from frozen until hot. They're not especially high in protein on their own, so you can pair them with flavoured yoghurt or a glass of milk.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 180°C conventional or 160°C fan bake. Line or grease an 8-hole muffin tin.

Step 2

Mash the bananas and whisk in the eggs, milk and peanut butter.

Step 3

Stir in oats, flour, baking powder, cinnamon, sugar and salt.

Step 4

Divide between the muffin holes.

Step 5

Bake for 18–23 minutes, until risen and cooked through.

Step 6

Cool completely before storing.