Make-Ahead Breakfast Favourite
Breakfast Muffins
Breakfast muffins in our house are like gold dust – one minute they’re there, the next….. gone! Any time my 7 year old can have ‘cake’ for breakfast she sees is as a massive win, but if that ‘cake’ is free from refined sugar, made with oats & contain fruit – it’s a win for me too!
I’ve been making these muffins on repeat for weeks now and I LOVE them! These save my sanity on busy mornings, or sometimes I sub a couple of these in Mia’s lunchbox when she’s fed up of sandwiches. I’ll pop the recipe & instructions below but if you would prefer to watch how I made them, and get some inspiration for other quick make-ahead breakfasts, then make sure you click on the YouTube video below!
The only snag with these muffins is that you do need to wait a while when they come out of the oven before trying them – They will taste great but won’t be very easy to take out of the paper casing. However, once they’ve had chance to fully cool down, they’ll easily come out of the paper case.
RECIPE
Makes 12 breakfast muffins. Will keep for 2-3 days at ambient in an air tight container. Freeze for longer & defrost overnight or for 2-4 hours.
Ingredients:
- 140ml milk
- 100g oats
- 100g greek yoghurt
- 115g butter
- 200g plain flour
- 1 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1/2 tsp ground cinnamon
- 1 overripe banana, mashed
- 100g honey
- 1 large egg
- 1 tsp vanilla
- 115g blueberries
- 60g chocolate chips (optional)
Instructions:
- Preheat the oven to 215C. To a jug, add the milk, oats & greek yoghurt. Stir and set aside.
- Meanwhile, melt the butter either in the microwave in short bursts or over a medium-low heat in a pan. Once melted, set aside to cool slightly.
- In a bowl, mix the dry ingredients together; flour, baking powder, bicarb of soda and cinnamon.
- In another bowl, mash the banana and add the rest of the wet ingredients; honey, egg & vanilla extract. Stir and add to the dry ingredients with the oat mixture & the melted butter. Add in the blueberries and chocolate chips and stir until just combined. Do not be tempted to over-mix.
- Spoon the mixture into 12 muffin cases and sprinkle with oats, if you like.
- Bake the muffins at 215C for 5 minutes, then turn down the heat to 180C and bake for a further 16-17 minutes, until the muffins are cooked. Do not remove the muffins from the oven when turning down the heat.
- Once cooked, leave to cool in the pan for 5 minutes and then pop them onto a rack to fully cool. These are best eaten once fully cooled, or the next day!
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