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!
200g self raising flour
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
optional – 40g chocolate chips
1. Preheat the oven to 200 degrees, gas mark 6. Line a 12 hole muffin tin with muffin cases.
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.
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!