Last week I put up a picture of breakfast muffins I’d made and promised to share the recipe with you guys so you could whip up a batch yourself. So here it is!
I’ve posted a recipe for breakfast muffins before, but the great thing about them is that you can have so many flavour varieties. They’re also easy to make and great to have on the go if you don’t have time to eat breakfast before you leave the house each day. Plus, they’re healthy.
Today’s combination is banana and peanut butter, seriously delicious. These are made with porridge oats unlike my previous muffins which were made from weetabix.
35g old fashioned porridge oats
1 (very) ripe banana (the riper the better)
2 teaspoons of peanut butter (I like to use Meridian peanut butter as it is 100% peanuts and has no added anything!)
3 dessert spoons of fat free natural yogurt
Start by mashing the banana, this is much easier when there’s nothing else in the bowl. Then add the rest of your ingredients and mix well. Spoon even amounts into a silicone muffin tray. There’s no need to grease these before as the muffins will easily come out.
Turn the oven to 200 degrees celsius and bake the muffins for 20-25 minutes. Check they’re completely cooked through by inserting a cocktail stick in the centre of the muffin, it this comes out wet you need to pop them back into the oven for a few more minutes.
Once ready leave the muffins to cool for around 10 minutes and then take out the tray. These can be made the night before if you’re short of time in the morning or made when you get up and enjoyed hot.
If you’ve got any other yummy flavour combinations let me know!