A while ago, I posted a recipe for apple, oat and raisin pancakes. I enjoyed making them, and they are really easy to make in a batch and freeze, so we went through a phase of having them for breakfast most mornings. And then S grew tired of them, and I found myself with a problem: what else could I make for breakfast that would be relatively healthy, easy to make, quick to eat and minimally messy…
Hello, breakfast muffins! I found a recipe on a website, tried it and didn’t like it – so I adapted it again and again until I came up with something we did like. This recipe makes around 12-18, depending on how big you like your muffins!
- 125g plain flour
- 75g wholemeal flour
- 200g porridge oats
- 75g brown sugar
- 3tsp baking powder
- 1tsp cinnamon
- 2 bananas, mashed
- 2 large eggs, separated
- 3tbsp oil
- 125g blueberries, fresh or frozen (if you don’t like blueberries, you can use other fruit. Dried fruit soaked overnight in fruit juice is delicious)
- 50g dried fruit of choice
- In a large bowl, mix the flours, oats, sugar, baking powder and cinnamon.
- Make a little hole in the centre and add mashed bananas, egg yolks, oil and milk and gently mix together until it’s just about combined – don’t over mix.
- In a separate bowl, whisk the egg whites into soft peaks. Gently fold them into the cake mixture and add your dried fruit.
- Spoon your mixture into cake cases and bake for 25 minutes at 200°C
These will keep for a couple of days in an air tight container, but you can freeze them and defrost overnight. They’re great for experimenting with in terms of the fruit you add; try a different flavour every time!