After we returned from visiting the family over the Christmas period, we didn't have a lot of food left in the house, but for some reason I had about five very overripe bananas. When we are at work, we rarely waste bananas as we take them for lunch, but my fruit and veg eating has been pretty abysmal this holiday (as opposed to my After Eight eating which has been first class!) hence the spotty, old bananas.
I hate throwing stuff away though I am probably as guilty of it as anyone, but I wanted to use at least some of these fruits. As it turned out, I found a recipe that also made use of some Coop frozen raspberries that had been hanging around the freezer for far too long. Although the original recipe called for blueberries, I'm happy to substitute where it means using up what's on hand.
Little J and mummy set to mashing bananas, mixing flour and oats and whisking eggs. J loves to help in the kitchen and fortunately this was a recipe that didn't call for perfectly smooth batter - it was pretty much throw everything in and give it a quick stir. I did find a teaspoon in the bowl when I poured the wet ingredients into the dry though - J had obviously lost it when I wasn't looking! They took a bit longer to cook than the recipe stated - I probably did them for another seven minutes in total.
And here is the result.
Tasty, moist, not too sweet, and with the lovely tang from the raspberries (I added a few more than the recipe specified to use up the box). I always find full size muffins a bit difficult to manage though so next time I would probably make them in the bun tin to get a few more smaller ones. They apparently freeze well too which I may have to try as I'm not sure we'll get through them all in a few days - I like cake, but in moderation. They should be handy for popping into my bag to take to work for mid-morning (I know, the dreaded 'w' word, can you believe the holidays are over?).