Yes, I did it again.

I left some bananas in the fruit bowl too long.

Meaning they were waaaay too overripe to eat, yes, but perfect for a batch of banana muffins.

This time I went with a simple version. No coconut, no berries, just the addition of raisins for some extra sweetness.

What I love about recipes like these is the yield. Some for now, some for later, and some packaged up and frozen for school lunchbox treats.

And suddenly leaving a few bananas in the fruit bowl too long doesn’t seem like such a bad idea after all!

Banana raisin muffins (makes 12)

• 2 cups self raising flour – sifted
• 1/3 cup caster sugar
• 1tsp cinnamon
• 2 eggs
• 2 bananas, mashed
• 1/2 cup vegetable oil
• 1/2 cup natural yoghurt
• 1/2 cup milk
• 1/2 cup raisins

1. Preheat oven to 180C and line a muffin pan with cases.
2. Combine dry ingredients, and make a well in the centre.
3. Combine eggs, bananas, oil, yoghurt and milk – and pour into the dry ingredients. Stir until just combined, then fold through the raisins.
4. Spoon into the muffin cases, and bake for 20 minutes – or until golden brown. Cool on a wire rack.