Pass these beauties off as cake and the kids will wolf them down in lunch boxes or as an after-school snack. Unbeknownst to them they are refined sugar free, and contain one of your five a day plus healthy whole grains. If you want to make them a little more indulgent you could fold in some chocolate chips as a final step.

Ingredients

3 ripe bananas

125ml rape seed or sunflower oil

125g coconut sugar or maple syrup

2 eggs

250g wholegrain plain flour

3 tbsp cocoa

1 tsp bicarbonate of soda

Pinch of salt

Method

Preheat the oven to 180. Fill a 12 hole muffin pan with paper cases.

Mash the bananas in a bowl, then whisk in the eggs, oil and sugar or maple syrup with an electric hand mixer.

In a separate bowl mix together the flour, cocoa, bicarb and salt.

Stir the dry ingredients into the wet until lump free and then divide the mix between the cases.

Bake in the oven for 15-20 minutes, then transfer to a wire rack to cool.