Whilst I was in America recently I stumbled across
the idea of a ‘breakfast muffin’ – a muffin that whilst sweet in nature, has
some health benefits allowing it to pass as a suitable source of sustenance to
break-the-evening’s-fast.
When I came to making my own I was a little unsure of what main ingredients to include. After much deliberation I decided on bananas
(because they were overripe in my fruit bowl) and oats (because who doesn’t
love porridge for breakfast?). Now bananas and I have always had a bit of
strained relationship [although I do like ladyfingers!]; there are rare moments
when I absolutely must have one, and I do like banana bread, but most of the
time I’m really not into them by themselves. But, problem solved, because in
these muffins, bananas (no matter how ripe), are delish! The recipe makes 12,
enjoy!
What you’ll need
1 cups plain flour
½ cup wholemeal flour
½ cup caster sugar
½ cup rolled oats
2 teaspoons baking powder
1 teaspoon baking soda
¾ cup butter milk (if you don’t have butter milk use regular
milk and add ½ teaspoon vinegar)
1 egg
1 dessert spoon honey
½ teaspoon vanilla essence
¼ cup melted butter
2 mashed bananas
What to do
Preheat oven to 200 degrees Celsius and line your muffin
tin.
In a small bowl, mix dry ingredients together. In a large
bowl, whisk wet ingredients together. Gently fold dry ingredients into wet
ingredients and stop as you see the last bit of flour disappear. Don’t over mix.
Pour batter into muffin tin and bake for 18 minutes or until tops are golden
brown. Cool in tin for 5 minutes and enjoy warm or cool for later. Muffins keep
well frozen for a month.
Photos by Krissie.