Get your day off to a great start with some delicious breakfast muffins! These are quick and easy to make, you can even do a bulk bake and freeze extra. Like our brown bread recipe, there’s loads of different ingredients you can add to make your breakfast muffins even more tasty.
Breakfast Muffins
Ingredients
- 100 g Martry Mill wholemeal flour
- 150 g plain flour
- 1 Tbsp baking powder
- 1 tsp ground cinnamon
- 25 g wheat bran
- 2 Tbsp honey
- 3 ripe bananas
- 1 large egg
- 225 ml buttermilk
- 4 Tbsp olive oil
- 1 Tbsp rolled oats
Instructions
- Sift both flours, baking powder and cinnamon into a bowl.
- Stir in the wheat bran and honey.
- Preheat the oven to 180 degrees and line a 12-cup muffin tin with paper cases.
- Peel two bananas and mash into a puree.
- Beat the egg with the buttermilk and olive oil then add to the dry mixture from step 1 and stir until blended.
- Fold in the banana mix.
- Fill each paper case two-thirds full with the mixture.
- Cut the remaining banana into slices and place one on top of each muffin along with a sprinkle of the rolled oats.
- Bake for 20mins until they've risen and are golden brown.
- Transfer to a wire tray to cool slightly and then enjoy!
Notes
There are plenty of ways you can upgrade your breakfast muffins. We love to add 50g of chopped dates, blueberries or chocolate chips.