Here’s a great Breakfast Muffin recipe. I like it because it has some whole wheat flour in it, and, the choice of flavorings can be anything you have in your pantry. I added a handful of dried coconut, dried blueberries and currants, as well as almond slices. I also made them in a mini muffin tin so I would get 24 delicious treats. I could have used a regular size (what the original recipe said to do) but – nah, remember recipes are just guides. Two to three of these mini muffins is a great way to start off your morning.  

If you have seeds (I didn’t have any – I know!! Who runs out of nuts and seeds?!), they make a great addition – pumpkin, sunflower etc. There’s not a lot of sugar in this recipe – it is brown sugar, but in my opinion, you could reduce that to half the quantity if you like depending on the sweetness of the fruit. I always have peeled bananas in my freezer, I only leave them out to ripen.  I also always peel before freezing, and usually get 3 into a sandwich bag.  Frozen, they are great for making smoothies, ice cream and only need slight thawing for baked goods that call for bananas. They thaw in minutes but you don’t leave them out too long or you will end up with a watery mess – about 10 – 20 minutes on the counter. If you can push your finger into the banana with a little pressure it is ready to use in a baking recipe.

Remember ripen the bananas, then peel and bag, label/date the bag – 3 bananas 101120, and freeze. Trust me, after a month in the freezer – everything looks like chicken, even bananas. These muffins need nothing on top, but I wouldn’t fault you for buttering or slathering some sinful thing on top! I’ve been eating them for the last couple of days – great with a hunk of aged cheddar. Make these and as always – enjoy!

125g whole wheat flour
125g all-purpose flour
2 tsp baking powder
100g dark brown sugar
100ml vegetable oil
3 – 4 very ripe bananas, about 1 ½ cups mashed (one of my frozen bags of 3 bananas)
A handful of dried blueberries and currants – roughly chopped if big
2 tbsp each almond slices and coconut flakes (unsweetened for less sweet muffins)
2 eggs, lightly beaten
2 tbsp 2% milk (or whatever you have, it’s a small quantity)

Heat the oven to 350f
Spray and/or line 24 cup mini muffin tin or 6 holes of a regular non-stick tin
Mix the flours and baking powder and whisk to aerate
Add the sugar, blueberries, currants, almonds and coconut – stir
Add the oil, banana, eggs and milk
Fold quickly with a large metal spoon – remember you are making muffins so you don’t want to overwork the batter – scoop into the prepared tin.  I used the purple handled scoop and finished all the batter in one tray
Bake for 20 – 22 minutes – these rise up beautifully over the surface and sometimes touch the other muffins – more crust, oh yes, more yum!
Cool slightly before transferring to a wire rack