Peanut butter and Banana breakfast muffins

On my current run of finding new and exciting breakfast foods I have come across my love of breakfast muffins. You can fill them with lots of goodness and then feel virtuous at breakfast time. Popping them in the freezer is a great way to make sure you always have some!

Ingredients

200g self raising flour

25g oats

75g light brown muscavado sugar

3 medium ripe bananas

100g crunchy peanut butter

2 medium eggs, lightly beaten

25g melted butter

125ml semi skimmed milk

20g millet

optional – 40g chocolate chips

1. Preheat the oven to 200 degrees, gas mark 6. Line a 12 hole muffin tin with muffin cases.

The ingredients... the great thing is you can add what ever you like as extras!

The ingredients… the great thing is you can add what ever you like as extras!

2. Sift the flour into a large bowl and mix in the oats and sugar. In a separate bowl mash the bananas and mix in the peanut butter, eggs, milk, and butter (and chocolate chips if adding). Stir into the flour mixture. Spoon the mixture into the muffin cases. Top each muffin with a pinch of oats. Bake for 20mins or until golden brown. Cool on a wire rack.

Add all the ingredients and mix together - you will need some elbow grease as the peanut butter is tough to mix!

Add all the ingredients and mix together – you will need some elbow grease as the peanut butter is tough to mix!

Yum!!

Yum!!

Fill the muffin cases, about 2/3 of the way.

Fill the muffin cases, about 2/3 of the way.

These bad boys can be frozen so make an ideal snack or on the go breakfast. I stock the freezer up and then just get them out the night before or even that morning if I am planning on having one for an elevensie!

..... Yum!!

….. Yum!!

ENJOY!!!

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