Have you made a jam that is too runny? Is it more of a sauce? We all have food fails from time to time. That’s how I developed this recipe. I’ve got a no-processed sugar banana muffin recipe I have been making for years now. This is a variation of that recipe. Makes 48-50 mini muffins Ingredients 5 ripe bananas 2 cups wholemeal plan flour 2 teaspoons baking powder 1/2 teaspoon bicarb soda 1 egg 60 grams soft butter 1/3 cup ‘strawberry jam’ 1/3 cup milk or yoghurt 2/3 cut wholemeal rolled oats Method Preheat oven to 180 degrees. In mixing bowl mash bananas with a fork. Add the egg and soft butter. Combine with a wooden spoon or in a mixer. Add flour, bicarb, baking powder and oats. Continue to mix. Add milk/yoghurt and strawberry jam. Grease the muffin tins with butter. Spoon in mix and bake for 18 – 20 mins. Rotate trays from top to bottom after 10 mins if cooking in a smaller oven. Leave to cool in the muffin tin. These can be frozen and make a great lunchbox addition. The sugar content of this recipe will depend on how you make your strawberry jam.