Breakfast Muffins

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 WexfordWP_20150424_004

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

200ml Milk

1 Large Egg, beaten

100mls Maple Syrup

100g Butter



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.

3 thoughts on “Breakfast Muffins

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