These are sugar-free because the sweetness comes from the bananas and dates – they’re basically banana bread in muffin form. They’re pretty filling because of the oats so make a decent breakfast.
Makes 6 muffins
1 large banana
1/2 tsp almond essence (optional)
2 dessert spoons milk
2 tblsp self-raising flour
1 tblsp oats
2 tsp baking powder
Cut the dates into very small pieces and add them to pan. Add the butter and heat gently until the butter’s melted and the dates are slightly softened. You could use oil in place of butter to make these vegan. Mash the banana and beat the egg. Mix all ingredients well in a big bowl, and refrigerate overnight.
It will look like cement the next morning, but will magically transform into muffins when you bake it. Heat the oven to 180 degrees. Fill muffin cases about 2/3s full with the mixture – you might have to wrestle it off the spoon!
Bake for 12-15mins until slightly crisp on top. A knife in the middle should come out clean. Leave to cool in the tin for 5-10mins and then devour.