These turned out really well, considering I made them out of leftover fruit that had been languishing in our office all week (not as gross as it sounds).
300g self-raising flour (I used light brown)
1 tsp bicarb soda
100g light muscovado sugar (or golden caster sugar), plus extra for topping
50g porridge oats, plus extra for topping
2 medium bananas, very ripe
285ml natural yoghurt
5 tbsp olive oil
1 large egg
80gm pecans, roughly chopped
Heat oven to 180 degrees. Mix the flour, bicarb soda, sugar and oats. Make a well in the centre. In a separate bowl, mash the bananas until nearly smooth. Stir in the yoghurt, oil and egg into the mashed banana until evenly combined.
Pour the liquid mixture into the well and stir quickly with a wooden spoon. Don't be tempted to over-mix! Tip in the blueberries and pecans and give it one more stir. Divide the mix between 12 muffin cases, then sprinkle the tops with a little sugar and a few oats. Bake for 18-20 mins until risen and dark golden.
Good straight out of the oven, but they keep pretty well too.