How about these blueberry banana muffins for breakfast?

Overripe bananas add sweetness to breakfast muffins. The riper they are, the sweeter they’ll be and the less sugar you’ll need to add.

Makes 12

Ingredients

• 200g whole wheat flour
• 50g plain flour
• ½ tsp baking soda
• 2 tsp baking powder
• 1 tsp cinnamon powder
• 25g brown sugar
• Pinch of salt
• 150g blueberries
• 2 large overripe bananas
• 3 tbsp honey
• 3 tbsp coconut oil [vegetable or rapeseed oil will also do]
• 1 egg, beaten
• 185ml buttermilk

Preparation method

1. Preheat the oven to 180°C and line a muffin tray with paper cases.
2. Prepare the dry ingredients by sifting together the whole wheat flour, plain flour, baking soda, baking powder, cinnamon powder, sugar and salt.
3. Add the blueberries and mix well so they are all coated in flour.
4. Mash the bananas and mix with the honey, coconut oil, beaten egg and buttermilk.
5. Make a well in the middle of the dry ingredients and pour in the wet ingredients.
6. Quickly mix them together, folding them well until just combined. It’s OK if there are traces of flour, as an under-mixed batter makes a lighter muffin.
7. Fill the paper cases and bake in the oven for 20 minutes.