Yes I permit that you eat cake at breakfast time. Surely not, how come? Because this particular muffin is packed with oats and bananas, and when compared to jammy toast or sugary cereal, it wins in both its healthiness and its yumminess.
Most Sunday mornings, once I have sat the family down to their breakfast I like to sneak off into the kitchen and quickly whip up some cakes to enjoy throughout the week. This recipe is so quick and tasty, it's one of my all time favourites, and I'm really excited to share it with you.
So, you want to know how to make my yummy high energy banana breakfast muffins don't you?
You will need:
- 140grams gluten free flour (or a normal plain flour if you like)
- 1tsp baking powder
- 1tsp cinnamon
- 40grams porridge oats
- 50grams demerara sugar
- 100ml milk (rice, soya, oat or dairy)
- 1 big ripe banana or 2 small - mashed (a perfect toddler task!)
- 40ml sunflower oil
- 1 medium egg
- 1/2 a cap full of vanilla essence (e.g. a generous drop)
- Sultanas OR.....
- Chocolate chips (for the naughtier individual!)
Pre heat oven 200C / 400C / Gas mark 6
Right then, it's super simple.
Weigh out all your dry ingredients and pop them in a bowl.
In a separate dish, weigh out all of your wet ingredients (including your mashed banana) and whizz them with a blender until they look and smell like yummy banana milkshake :)
Add your bowl of banana liquid to your dry ingredients and call for your little helper..
Toddlers love mixing!
Now the the mixture might look quite runny, don't panic, everything is going to be okay...
Generously fill your muffin cases, don't be shy..
Insert into your pre-heated oven at 400F / 200F / Gas mark 6 and bake for 25 minutes.
Eat :)
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