Breakfast Muffins

Banana & Muesli Breakfast Muffins

Banana & Muesli Breakfast Muffins

If I have time in the morning, I love to make porridge or poached eggs on toast for my first meal of the day. However on a normal working day I more often find myself eating overnight oats, bircher muesli, or grabbing a cereal bar, piece of fruit or yoghurt.

With Autumn on the way, I want something more comforting for my weekday breakfast. The recipe I come back to time and again is this one for Banana & Muesli muffins. These are so delicious; you’ll actually be looking forward to breakfast at your desk.

The banana in these muffins keeps them really moist. The white chocolate chips are there to make them a little less virtuous and the muesli topping makes them even more substantial and perfect for breakfast. They’ll hopefully keep you full all morning.

The other great thing about these cakes is they freeze really well. So you can make a batch or two, store them in the freezer and then just defrost them overnight, ready for the next morning. These are so quick and easy to make, you can prepare a batch Sunday evening, ready for your next week at work. This means they’re perfect for all those times when you need to just grab something for breakfast.

They’re great in lunchboxes too and because you know what’s in them, you don’t have to feel guilty about starting your day with cake.

Don’t worry too much about the extras you add, any muesli will be fine. The chocolate chips can be substituted for raisins, nuts, dark chocolate chips or left out completely. These are so customisable you can make them with anything you have left in the cupboard. They’re also a great way of using up the bananas that you’ve neglected in the fruit bowl.

Give them a try, start to finish, they’ll be ready in under an hour.

Banana & Muesli Breakfast Muffins

Serves: 12

Ingredients:
3 Ripe Bananas
125ml Vegetable Oil
2 Large Eggs
250g Plain Flour
100g Caster Sugar
½ tsp Bicarbonate of Soda
1 tsp Baking Powder
150g White Chocolate Chips
125g Muesli
25g Orange blossom Honey

Method
- Preheat the oven to 200°C/gas mark 6/400°F and line a 12-hole muffin tin with muffin cases.
- Puree the bananas in a food processer and set aside.
- Pour the oil into a jug and beat in the eggs.
- Put the flour, sugar, bicarbonate of soda and baking powder into a large bowl and mix in the oil mixture, followed by the pureed bananas.
- Fold in the white chocolate chips, then place equal quantities in the prepared muffin cases.
- Mix together the muesli and honey, you may need to warm the honey if it’s not very runny.
- Spoon the muesli mixture on top of the muffins and then place them in the oven to cook for 30 minutes.
- When the muffins are cooked, leave them in the tins to cool, when cool these muffins freeze really well.

Angela Field

Patisserie Makes Perfect

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