Today being the 1st of October means the first day of National Breast Cancer Awareness Month. Ladles and Jellyspoons are giving thanks to breasts everywhere – not just for being beautiful – but for doing what they were meant to do –  feeding babies.

Ladies, look after your breasts – remember to do a monthly breast self-exam and get an annual mammogram – which reminds me I have to book mine.

A friend recently had a nasty scare – she found a large lump in her breast that had to be removed. Thankfully she is okay and the tumor was benign. The one thing she did learn and pass on – from a sceptical doctor no less – was to drink 3 cups of green tea a day apparently it really does help prevent this killer disease.

What could be better than a healthy banana muffin to go with that green tea? With the added bonus of filling the house with the warm delicious smell of baking.

When I asked Minty to write out the recipe for banana muffins here’s what she wrote:

Measure it, stir it, pour it, bake it, eat it.
Measure it!

3 large ripe bananas, mashed
1/2 cup butter, melted
1/2 cup dark brown sugar
1 egg, beaten
1 teaspoon vanilla
1/2 teaspoon nutmeg
1 teaspoon baking soda
Pinch of salt
1 cup of all-purpose flour
1/2 cup almond meal (from Trader Joes)
Preheat the oven to 325 F

Grease a muffin tin or line with paper cups – we used pink silicone bake cups.

Stir it!
Stir the ingredients together in this order – banana and butter, then the sugar, egg and vanilla, next the nutmeg, salt and baking soda and lastly the flour and almond flour.
Pour it!

Pour or ladle the batter into 18 greased muffin cups – about 3/4 full.

Bake it!

Put the pan into the oven and bake for about 20 minutes. Muffins are ready when a skewer inserted into the middle comes out clean. Remove from oven and cool on a wire rack.

Eat it!

Best when still warm from the oven.