- 1 egg
- 2 tbsp honey
- 1 ripe banana, mashed
- 80g smooth peanut butter
- 40g wholemeal flour
- 45g rolled oats
- 1/2 tspbaking powder
- 70 ml water
Preheat the oven to 180°C/160°C. Line a mini cupcake/ muffin tin with paper cases.
Put the egg, honey and mashed banana into a bowl and stir to combine. Add the peanut butter and beat together to form a smooth paste. Add the flour, oats and baking powder and stir to form a dough-like consistency. Add the water and mix until well combined.
Let this mixture sit for 15 minutes. Stir a few times, then spoon it into the paper cases, filling each about two-thirds full.
Bake for 12-15 minutes until golden brown or an inserted skewer comes out clean. Cool on a wire rack.
Store in an airtight container for 23 days at room temperature, or freeze so that the treats can be enjoyed at another time.