These muffins are a very good, nourishing, filling start to the day and a perfect addition to my #betterbreakfasts menu. I’d love to tell you that all five of my children loved these, however, I’d be lying 😦 They did eat them, but quite reluctantly I felt. They all said they were ok, yes they’d eat them again but two faces fell a little when presented with them again. However, Harry in particular thought it was great fun having cake for breakfast!
145g Plain Flour
70g Stoneground Wholemeal flour, I like Ballyminane Mills which is produced here in Wexford
100g Porridge Oats
50g Chopped Nuts, I add pecan nuts as all the children like them
1 Tsp Baking Powder
1/2 Tsp Bread Soda
1 Banana, chopped
1 Large Egg, beaten
100mls Maple Syrup
Preheat the oven to 170C, line a 12 hole muffin tin with cases.
In a large mixing bowl, combine the flours, oats, nuts, baking powder and bread soda. Then stir in the chopped banana.
Melt the butter and maple syrup together.
Make a well in the centre of the dry ingredients, pour in the milk and egg, followed by the maple syrup & butter mixture.
Mix well, then divide between the muffin cases. Bake for 20 minutes, then leave to cool on a wire rack.
These are a good filling muffin, they freeze well so can be made in advance and left out the night before you want them.