Ever have odds and ends in the kitchen you want to use up? Well I had some bananas nearly ready for the compost, and the bottom of a big tub of chocolate chips taking up space on the shelf. 

So doing a bit of research I found some lovely banana muffin recipes. I played around with them a little as I wanted to use our very own Nollaig spice rub to give them a homely warmth, and Martry Mill flour to give them a little more texture. They are definitely perfect for breakfast.

If you like nuts I would suggest crumbling some into the cupcake batter along with your chocolate chips. Or like I did, put a dollop of peanut butter on top when serving. 

Let us know what you think of these.....but most of all - Enjoy!

Ingredients

250g whole-wheat flour
1 tsp Great Northern Larder Nollaig Spice Blend
3 ripe medium bananas
1 tsp baking powder
Pinch of salt
80g honey
120 greek yoghurt
1 Tbsp vanilla essence
1 Tbsp olive oil
1 Tbsp milk
1 medium egg
80g chocolate chips

Directions

Preheat your oven to 180C / 350F

Oil your cupcake tins to prevent the batter sticking. Olive oil, spray oil or butter is perfect for this.

Place your bananas, egg, milk. oil, vanilla, honey and yoghurt in a mixing bowl or blender. Mix together on high for one minute until you are left with a creamy mixture. I used a stand mixer but a hand mixer or nutribullet blender would be just as good.

In a separate bowl weigh out your dry ingredients (flour, baking powder, salt and spice) and gently whisk them together until well combined.

Next begin to mix your dry ingredients into your wet banana mixture. I add 1/3 of the flour mix in at a time then mix gently to ensure well combined.

Fill each mould in your tray 2/3 full with your batter so as they won't spill over whilst baking.

Once baked, remove them from your cupcake or muffin tray and let them cool on a wire wrack ( if you can wait that long!). 

Best served warm with maybe a drizzle of peanut butter or cream on top!

Enjoy!

If you are a peanut butter fiend you could make some peanut butter buttercream for the top, or just dollop some on each cupcake before eating. Best served warm.