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!

Categories: Uncategorized


Vicky is a mother, a blogger, a podcaster and a social media trainer. She writes about life as a single mother, parenting and lifestyle type things.

1 Comment

Magical Mystical MiMi · 17/10/2013 at 07:47

These sound really yummy! I’ll make some and post pics. :) Thanks for sharing this.

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