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Breakfast muffins

Name: Breakfast muffins
Total time: 40 min
Ingredients: wholemeal flour 125g, sifted; plain flour 125g, sifted; baking powder 2 tsp; molasses sugar or dark sugar 100g; pumpkin seeds a handful, plus a few extra for the tops; sultanas or raisins, a handful; oil 100ml (use any oil without much flavour); bananas 4, very ripe and mashed (or 350ml thick fruit purée); eggs 2, lightly beaten; milk 2 tbsp

40 minutes
makes 6
Easy

These easy, healthy muffins are made with wholemeal flour and packed with bananas, dried fruit and seeds. Pack one for work as a breakfast snack - they'll provide you with loads of slow-release energy to get you through to lunchtime.

December 19, 2014 at 2:29 pm

Make these easy breakfast muffins for an energising snack, then check out our blueberry muffins and banana muffins. We’ve also got plenty more delicious muffin recipes to try.

Ingredients

wholemeal flour 125g, sifted
plain flour 125g, sifted
baking powder 2 tsp
molasses sugar or dark sugar 100g
pumpkin seeds a handful, plus a few extra for the tops
sultanas or raisins a handful
oil 100ml (use any oil without much flavour)
bananas 4, very ripe and mashed (or 350ml thick fruit purée)
eggs 2, lightly beaten
milk 2 tbsp

Method

Step 1

Heat the oven to 180c/fan 160c/gas 4. Line 6 holes of an oiled non-stick muffin tin with squares of greaseproof paper (cut a square and push it in so it comes up the sides to the top of the tin). Mix the flours, baking powder, sugar, seeds and sultanas in a bowl, then add the oil, banana, eggs and milk. Fold quickly with a large metal spoon and don’t worry if the mix is still lumpy – mixing for too long makes muffins tough.
Step 2

Divide the mixture between muffin tins. Fill them to the top, sprinkle on a few extra seeds and bake for 20 minutes or until the muffins are cooked through. Cool briefly, then put on a wire rack.