This recipe perfectly combines overripe bananas and apples (or any fruit) to make delicious, moist muffins.

It's a great way to use up left over yoghurt, milk and fruits that would otherwise go wasted!

Ingredients

2-3 overripe bananas (mashed)
2 apples (peeled, cored, and diced)
1 egg
120ml surplus milk (or any dairy alternative)
60ml surplus yoghurt or sour cream (optional, for extra moisture)
70g sugar (or any leftover sweetener like honey or syrup)
60ml oil or melted butter (can also use surplus margarine)
1 tsp vanilla extract
190g plain flour (self-raising can work too)
1 tsp bicarbonate soda
1/2 tsp cinnamon (optional)
A pinch of salt

Crumble Topping:

30g flour
30g brown sugar
30g butter or margarine
A sprinkle of oats (optional)

Method

1. Preheat oven to 180°C and line a muffin tin with cases, greaseproof paper, or butter the tin.

2. Make the crumble topping: In a small bowl, mix together the flour and brown sugar. Add the butter and mix until it resembles coarse crumbs. Set aside.

3. Prepare the muffin batter: In a large bowl, mash the overripe bananas. Add the egg, surplus milk, yoghurt, sugar, oil, and vanilla. Mix until combined.

4. Add dry ingredients: Gently fold in the flour, baking soda, cinnamon, and salt. Be careful not to overmix. Then, stir in the diced apples.

5. Fill the muffin tin: Spoon the batter into the muffin cups, filling each about 3/4 full. Sprinkle the crumble topping over each muffin.

6. Bake for 20-25 minutes, or until a toothpick inserted into the centre of a muffin comes out clean.

7. Cool and serve: Let the muffins cool slightly before removing them from the tin. Enjoy!

These muffins are perfect for using up surplus bananas, apples, and other common ingredients. You could also swap in pears, plums, or other surplus fruit. They’re not only delicious but also help in reducing food waste!