Breakfast, arguably the best meal of the day. That glorious aroma of toast popping, eggs sizzling, croissants baking, all awakening the senses, instantly turning your thoughts to food. Breakfast foods are amongst some of my absolute favourites, regardless of time of day. Everything toasted, buttery & jewelled with jam. Small, sweet treats; muffins, cakes & pastries, all of which never feel quite as guilty when being eaten for breakfast.
Muffins, they’re simple, versatile & great on the go. These juicy bites are even healthy to boot. So I bring you muffins, my breakfast muffins to be exact (not necessarily restricted to mornings). I’ve honestly lost count of how many times I’ve made these simple treats on a lazy Sunday, foraging whatever’s on hand in my fridge at the time. A firm favourite of burrito boy (also known as the boyfriend), so much so, that he is still under the impression that I bake these in a batch of only six on occasion (needs must). There is a certain joy in making these little golden bites, the scent that fills the house with anticipation (wide-eyed boyfriend included), the very little effort involved & the easily shareable finished product.
There’s simply no excuse not to give them a try..
Did I mention how healthy they were?
- 1 banana, mashed
- 2 eggs
- 150ml yogurt
- 50ml rapeseed oil
- 100g apple sauce
- 4 tbsp honey
- 1 tsp vanilla extract
- 150g wholemeal flour
- 100g plain flour
- 50g porridge oats
- 1 1/2 tsb baking powder
- 1 1/2 tsp bicarbonate of soda
- 1 1/2 tsp cinnamon
- 250 – 300g berries (your preference or whatever’s in season. For me blueberries & raspberries is a winning combo, but I’ve tried these with a variety, try some apply chunks if you’re not a lover of berries)
- 2 tbsp jumbo oats, to top
- 1 tbsp sunflower seeds, to top (pumpkin seeds also work just as well)
- combine all of the wet ingredients together in a large bowl
- combine all of the dry ingredients together
- fold the dry ingredients into the yogurt mixture, until just combined
- gently fold through the berries, so as not to burst them
- spoon the mixture equally into a 12 hole cake pan, lined with muffin cases
- sprinkle over the jumbo oats & seeds
- bake at 180c for 30 minutes, until a beautiful golden brown
- carefully remove the muffins from the tin after a few minutes & place on a cooling rack
These handy little time savers freeze very well. Once cooled, wrap individually in clingfilm & pop them in the freezer.
Finding the one forgotten muffin at the back of the freezer, hidden behind the enormous never-ending bag of peas, is one a life’s little joys.