Banana breakfast muffins
Breakfast is not a bready/doughy/carby occasion for me; I can’t stomach it in the morning. What suits me fine is a mix of fruit, yoghurt and maybe some raisins/seeds sprinkled on top. Or once a week, a bowl of porridge grudgingly consumed from the warmth of my bed 2 hours before the weekend morning long run. Us runners are a superstitious lot; once we hit upon a breakfast that seems to miraculously correlate with a good performance, only the truly daring / seemingly foolish would ever veer from that morning combination again. The result is for me, as far as I can imagine, a lifetime of monotonous Sunday mornings with a bowl of something hot and beige. Maybe with some raisins and apricots thrown in for good measure.
Oh but how I love the breakfast fantasy, it makes me yearn to be be the sort of person that upon waking, can consume three croissants, two pains aux raisins, a bowl of museli and then polish off a plate of gravadlax with eggs. Having had a conference to go to this week that started fairly early I was provided with the perfect excuse to make some breakfast muffins for all. Thus I fulfilled my fantasy of an exciting start to the day [even if the reality was that I felt a bit too full consuming cake so early]. Oh well. I do love this recipe; it’s extroardinarily foolproof, easy and tasty. The original (learned on a cookery course a long while back) is actually for banana and choc-chip muffins. I fiddled around with the ingredients to make it a bit more wholesome, but without losing the sweetness and moistness of the banana. And the plus is that one can pretend they’re healthy. And being home-made, and full of seeds, and fruit, and probably not that much less sugar than many breakfast cereals, I’m probably not far off the truth at all.
- 120g plain flour (works with normal or gluten free)
- 100g sugar
- 60g margarine / butter, melted
- 1 egg, lightly whisked
- 1 medium ripe banana, mashed with a fork
- large handful mixed fruit+seeds of your choice – I used pumpkin and sunflower seeds and some chopped apricots
- 1/2-1 tsp cinnamon
- 3 tbsp milk
- 1 tsp each of bicarbonate and baking powde
- 1-2 tbsp oats and a few seeds, for sprinkling
Preheat the oven to 180 oC /gas mark 4, and line a muffin tray with 6 cases. Sieve the dry ingredients and the sugar together in a bowl. In another bowl, combine the milk, mashed banana, melted butter and beaten egg. Pour the wet mixture into the dry and mix quickly, its meant to look lumpy and unappetising, but the more you mix, the less muffin-like and more cupcake-like they’ll become. Add in the seeds / dried fruit and mix until just combined. Spoon into the muffin cases, then top with a sprinkling of oats and leftover seeds. Bake until golden and lightly springy when pressed in the centre, around 25 mins. Leave to cook on a wire rack, and dust lightly with some demerara sugar, if you like. Try not to eat them all before breakfast….