So the weather is miserable outside and Paulie has been to the hospital for his procedure. As he has been nil by mouth for 24 hours I wanted to make something nice that he can have with a cup of tea when he gets back. I need to stay on the high fibre theme as that was the reason he was in hospital. These smelt amazing while cooking and tasted so good. I love the little chocolate hits you get in every other bite and dare I say it, it is healthy too!

Ingredients (makes 12)

• 100ml extra-virgin olive oil
• 100ml maple syrup
• 2 eggs, preferably at room temperature
• 3 ripe bananas, peeled and mashed with a fork
• 50ml milk (I used skimmed)
• 1 tsp baking soda
• 1 tsp vanilla extract
• ½ tsp salt
• 1 tsp cinnamon
• 200g  whole wheat flour
• 40g old-fashioned oats, plus more for sprinkling on top
• 100g milk or dark chocolate chips
• 1 tsp demerara sugar for sprinkling on top

Method

1. Preheat oven to 165 degrees (fan). Grease your muffin tray.
2. In your stand mixer or a large bowl, beat the olive oil and maple syrup together with a whisk. Add eggs and beat well by hand or in your stand mixer. Mix in the mashed bananas and milk, followed by the baking soda, vanilla extract, salt and cinnamon.
3. Add the flour and oats to the bowl and mix with a large spoon, just until combined. Fold through your chocolate chips.
4. Divide the batter evenly between the 12 muffin cups, filling each cup about two-thirds full. Sprinkle the tops of the muffins with a small amount of oats (about 1 tablespoon), followed by a light sprinkling of sugar (about 1 teaspoon). Bake muffins for 25-35 minutes, or until a toothpick inserted into a muffin comes out clean.
5. Place the muffin tin on a cooling rack to cool. Pop out the muffins and enjoy.