Oat and Banana Breakfast Muffins

madnad

One of the joys of being an adult is you can have cake for breakfast, just so long as you call it a muffin.

With these breakfast muffins, I have tried to cram in some good stuff so that you can feel reasonably virtuous while eating one… or two. Packed with energy-giving oats, and flaxseed that not only ramps up the fibre content but adds some essential good fats in Omega 3 form, they make a great start to the day. Some over ripe bananas add potassium and sweetness, and no saturated fats because this recipe uses oil instead of butter (apart from a little in the streusel topping). But don’t think of them as good for you, think of them as delicious, because they are.

As I was putting these together, I spotted some packets of quick oats that my husband was taking to work for breakfast during the winter months. Now the weather is getting a little warmer, he is favouring other things.  The ones we had were golden syrup flavour, so if that kind of thing is lying around in your home, go ahead and use it. If not, regular old plain oats are just as good. Using these for me was a good way to use up something that would otherwise end up in the bin eventually.

The streusel topping was a last minute decision as I had in some of those crunchy banana chips, but you can totally leave the topping out of the recipe.

Oat and Banana Breakfast Muffins

Ingredients

Muffins

  • 200g Wholemeal Flour
  • 50g Flaxseed
  • 100g Poridge Oats
  • 80g Caster Sugar
  • 1 teaspoon Baking Powder
  • 1 teaspoon Bicarbonate of Soda
  • ½ teaspoon Salt
  • 175ml Whole Milk
  • 75ml Vegetable Oil
  • 1 teaspoon Vanilla Extract
  • 250g Ripe Bananas (mashed)

Streusel Topping

  • 40g Brown Sugar
  • ½ teaspoon Ground Cinnamon
  • 50g Banana Chips (crush to chopped nuts size)
  • 20g Unsalted Butter

Directions

1. Preheat the oven to 200°C / 400°F / Gas Mark 6
2. Mix the muffin dry ingredients together in a large bowl
3. In a jug, measure out the oil and milk, then add in the vanilla extract. Add in the mashed banana and mix thoroughly
4. Pour the wet ingredients over the dry and mix gently just until no large lumps of dry ingredients still show
5. In a separate bowl, crush the dried banana chips until they are in small pieces. Sprinkle over the cinnamon and brown sugar
6. Using a fork, mash in some softened butter until it resembles breadcrumbs
7. Divide the muffin batter into a 12 hole muffin tin lined with papers
8. Sprinkle over the streusel topping and bake for about 20 minutes, or until a skewer comes cleanly out of the centre

Note

The addition of a few chopped pecans to the recipe can add some extra crunch. Or, if you want them a little more decadent, add chocolate chips

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