Ingredients

• Ingredients 120g (1 1/3 cup) rolled oats 4 bananas 30g (a scant 1/4 cup) dried sour cherries 1 tbsp maple syrup 1 tsp cinnamon ½ tsp ground ginger ½ tsp nutmeg 1 tsp baking powder Vegan dark chocolate spread (or chocolate squares) Optional: oil for greasing the muffin tin, if needed

Preparation

• Method Heat the oven to 180°C / 350°F / Gas Mark 4. Blitz the oats in a food processor until you have a flour (you can use wheat flour if you don’t have a food processor). In a large mixing bowl, mash the bananas with a fork until you have a smooth purée and stir in the remaining ingredients, except the chocolate spread/chocolate. Half-fill each muffin pocket with the muffin mixture, place ½ a tsp of the chocolate in the centre of each, then cover with the rest of the mix. Place on the top shelf of the oven and cook for 20-25 minutes.