Breakfast is often a meal eaten on the go in busy households. To avoid skipping breakfast or snacking on high-sugar breakfast bars, try making a batch of sugarless banana muffins which you can freeze and defrost when needed.
2 apple (peeled, grated)
150 g butter
2 banana (ripe, medium)
1 1/2 cup wholemeal self-raising flour
2 tsp baking powder
Preheat oven to 180°C 160°C fan-forced). Line a muffin tray with paper cases.
Put apple and butter in a saucepan and cook for 5 minutes until soft, then peel and mash bananas with the back of a fork (the riper they are, the better).