Breakfast muffins

I'm always looking for something new to have for my breakfast.  I'm a cereal killer (zing!) as I find them more filling then bread-y products but equally I'm a big fan of getting as many of my five a day in first thing as I can.  So I decided to create something banana and oat-y that could be combined with fruits and yoghurts for breakfast, or lain into with a coffee mid morning.  The result was something filling and delicious with the right hint of banana but not quite sweet enough for me. 

The changes I plan to make next time will be added at the end of this recipe.  These muffins are heavy, but considering the reasoning behind their invention that's the texture I was aiming for.  The basic muffin recipe was discovered on a website some time ago (like so many things before it) and as I prefer to make cake-y goods with oil over butter, I love it.
  

• 250mls milk
• 80mls vegetable oil
• 1 large egg
• 120g caster sugar
• 280g self raising flour
• 250g porridge oats
• 2 medium bananas, diced
• 2 tablespoons clear honey

1. Preheat oven to 180c.  Line a muffin tray with muffin cases.
2. Beat egg and sugar until light and fluffy.  In another bowl mix milk and oil.  Add milk and oil to egg and sugar and beat until combined.
3. Stir in flour until well incorporated.  Spoon in the honey and add the diced up bananas and stir.
4. Pour in the oats and stir vigorously(!) until all ingredients are evenly distributed throughout the mix.
5. 3/4 fill the muffin cases and bake for 15-20 minutes, or until a toothpick comes out clean.

I found these bad boys to be a little bit not sweet enough (that makes sense).  So next time I attempt them I suggest using 3 tablespoons of clear honey and one of golden syrup.  This will add sweetness and moisture, rather than just adding more sugar, which will risk drying the mixture out.