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Banana breakfast muffins

September 1, 2011 by Katie Bryson

Facing a long journey to France with the boys in the car is a daunting prospect. While Sam is happy to sit and watch DVDs on his little screen, Arlo cannot bear being in the car for very long and bellows in THE most distressing way. When you’re trapped in a fast moving vehicle with hundreds of miles still to go, this is not good, not good at all.

My approach – be armed with many MANY items of food. Breakfast is the first hurdle, and for a bit of a treat I baked up some delicious muffins to kick the day off in a holiday mood. Who can be grumpy when eating cake first thing?! (That’s not a challenge Arlo)

I made them a few days in advance and whacked them in the freezer, taking them out the night before when I was getting the bag of food packed up for the mammoth journey.

I adapted a recipe from Nigella.com but given it a healthier spin by using half wholemeal flour and half white and scattering some of the bran sieved out of the flour onto the top.

In a not-so-healthy flourish I finished off a small tub of dark chocolate chips into the mix – but there were hardly any left, so the muffins have about two chocolate chips in a piece. If you were feeling inclined I’d put about 50g in. You could put dried fruit in, but if I’d done this Sam would have spent the journey removing them and scattering them all over the footwells of the car.

These muffins are great for breakfast, but equally brilliant for a wholesome after school energy boost if you’re starting to think about the start of the new term.

They taste incredible fresh from the oven – the nutmeg and cinnamon wafts around the kitchen enveloping you in home baking heaven. If I ran a bed and breakfast I’d definitely have these on the go…

Banana Breakfast Muffins (Makes 15)

250g self raising flour (half white, half wholemeal)
1 tsp baking powder
1/2 tsp bicarb soda
pinch salt
1/2 tsp cinnamon
1/2 tsp nutmeg
115g caster sugar
2 medium eggs
1 tsp vanilla extract
1 tsp runny honey
75g butter, melted
125ml milk
2 ripe bananas, mashed

  1. Heat oven to 190’C, 170’C Fan and line a couple of muffin trays with cases – I used 15 large cases but you could use more small sized ones to make the mixture go further.
  2. Sift the flour, baking powder, bicarb soda, salt, cinnamon and nutmeg into a bowl, reserving a little of the bran from the wholemeal flour. Add the sugar and mix well.
  3. In a second bowl beat together the eggs, vanilla extract, honey, butter and milk with a fork. Add the bananas to the egg mixture and stir.
  4. Make a well in the dry mixture and add the egg mixture. Mix together roughly with a fork until well combined but not smooth.
  5. Evenly fill your muffin cases with batter, scatter each with a little of the bran and then bake in the oven for 20-25 mins.
  6. Once golden brown and firm remove from oven leave to cool for 5 minutes in the tin and then 5 minutes on a wire rack.

Filed Under: Bakes, Breakfast Recipes Tagged With: banana, breakfast, breakfast on the go, cakes, cinnamon, feeding kids on the move, home baking, muffins, nutmeg, travel food, wholemeal flour

« Guest post: Granny’s Bakewell Tart
Product review: Lakeland Poachets »

Comments

  1. Fishfingers for tea says

    September 1, 2011 at 9:12 am

    Oh yum! I’m not sure why I’ve never thought of making banana muffins before, banana bread is a firm favourite here. There are some bananas that are getting black in the fruit bowl so guess what I’ll be doing later!

  2. Tinkerbelle (@Lillyheart999) says

    September 1, 2011 at 11:22 am

    these look delish i have bookmarked your page to try them out. im terrible at making the cake, but not bad at the decorating. let me know what you think?
    http://laughteriscatching.com/2011/08/27/to-your-posts-let-the-bake-off-begin/

  3. Jen says

    September 11, 2011 at 8:36 am

    Mmmmmm – just popped some in the oven for an indulgent sunday morning breakfast – the house is starting to smell of sweet cinnamon and nutmeg 😉

    • Katie Bryson says

      September 11, 2011 at 9:35 am

      Enjoy!!!! Boring toast for me today 😉

  4. Danielle says

    May 22, 2012 at 8:44 pm

    thanks for sharing. these are baking in my oven right now in preparation for my little boy’s 4th birthday breakfast! xx

    • Katie Bryson says

      May 23, 2012 at 7:19 am

      Oh wow that’s lovely – love hearing things like that about my recipes 🙂 Hope your little boy enjoys the muffins and has a fantastic birthday!!!!

  5. Sonia says

    January 6, 2013 at 10:16 am

    These are amazing and the recipie so versatile. My husband loves these and I have quite a few people addicted to them at work.

    • Katie Bryson says

      January 6, 2013 at 8:26 pm

      That’s good to hear! We always have manky bananas so variations on banana cake are always on the go here. I made BBC Good Food Mag’s banana and brazil nut loaf cake today with a gorgeous crumble topping…. mmmmmm

  6. Rissa says

    March 14, 2013 at 6:17 pm

    These are yum! I regularly bake them and chuck in the freezer so that I can bring them out every week.

    • Katie Bryson says

      March 14, 2013 at 6:32 pm

      That’s great to hear Rissy… Sam gets one in his lunchbox straight from the freezer too… it defrosts by the time he gets it (I hope)

About Katie

I’m Katie Bryson – Freelance Food Writer, wife of a strapping vegetarian and mum of two boisterous boys – keeping them all fuelled and trying to stay sane is a daily challenge so I thought I’d share my experiences. Read More...

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cookingkt

This is a giant @reesesuk birthday cake for my gia This is a giant @reesesuk birthday cake for my giant 15 year old son Arlo… pretty bloody pleased with myself!!!! Many thanks to @thebakingexplorer for a fabulous recipe… 🎂🥳🎉🎁🎈🎊 Now it’s time to celebrate!!!!!!
Bank holiday weekend complete. #fishnchips #jackru Bank holiday weekend complete. #fishnchips #jackrussellterrier #whitleybay
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