Breakfast Muffins

I made blueberry and chocolate muffins for Annabelle and Sophia's Breakfast this morning and I ended up having them for lunch which I had forgotten to make in the morning madness. I haven't managed to get my head around school starting again after the summer holidays - more planning needed.

This is the base I use for all my muffins:

INGREDIENTS (SERVES 2-3)

  • 5 eggs ( medium to large)

  • 2 large soft banana (I use 3 if they are small)

  • 100-200 ml oats ( use nearer the 200ml if you want a less eggy feel to them)

  • 50 ml of oats milk

  • 1 tsp vanilla extract or vanilla powder

  • 1 tsp baking powder (optional but I prefer them with as they are less dense)

  • 1 grated apple

  • 1/4 grated courgette (optional)

METHOD

  1. Put all the ingredients in a blender

  2. blend it together for 15-30 seconds until the mixture is smooth

  3. Add your flavour of choice

  4. poor the mixture into muffin cases or a muffin tin

  5. bake in the oven on 180 degrees for about 10-15minutes depending on your oven.

  6. bake them until they are golden and cooked through.

You can add what ever topping/flavour you like. We prefer  a large handful of frozen fruit (today we had blueberries) and finely chopped 70% dark chocolate about 50-70grams.

I have updated the recipe a little but here is my original recipe PDF I did which has different flavours you can add to the base. 

I hope you will enjoy them - they are a hit in our household and are a great breakfast option or as a snack for the lunchbox.

I hope you are having a lovely Monday

Lots of Love

Christina xx

Photo 16-11-2017, 06 40 37.jpg