Breakfast muffins

Breakfast muffins

4.357145

(42 ratings)

By

Cooking time

Ready in 40 minutes

Skill level

Easy

Servings

Makes 6

The perfect muffin is a real treat. This is a worthy version and makes the ideal start to the day

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
478
protein
9.6g
carbs
67.5g
fat
20.7g
saturates
3.5g
fibre
3.6g
sugar
-
salt
0.59g
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Ingredients

  • 125g wholemeal flour, sifted
  • 125g plain flour, sifted
  • 2 tsp baking powder
  • 100g molasses sugar or other dark sugar
  • handful pumpkin seeds, plus a few extra for the top
  • a handful sultanas or raisins
  • 100ml oil (use any oil without much flavour)
  • 4 bananas, very ripe and mashed (or 350ml thick fruit purée)
  • 2 eggs, lightly beaten
  • 2 tbsp milk

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  • Tip

    Three muffin flavour changes

    Use all plain flour, use golden caster sugar instead of molasses sugar, and add milk and dark chocolate chips instead of raisins and pumpkin seeds. Add snipped dried apricots instead of sultanas, and use pistachios instead of pumpkin seeds. Add fresh raspberries and white chocolate rather than the dried fruit and seeds.

Method

  1. Heat the oven to 180C/fan 160C/gas 4. Line 6 holes of an oiled non-stick muffin tin with squares of greaseproof paper (cut a square and push it in so it comes up the sides to the top of the tin). Mix the flours, baking powder, sugar, seeds and sultanas in a bowl, then add the oil, banana, eggs and milk. Fold quickly with a large metal spoon and don’t worry if the mix is still lumpy – mixing for too long makes muffins tough.
  2. Divide the mixture between muffin tins. Fill them to the top, sprinkle on a few extra seeds and bake for 20 minutes or until the muffins are cooked through. cool briefly, then put on a wire rack.

Recipe from olive magazine, February 2009

BBC GoodFood Magazine

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Comments

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isadoradumpling's picture
isadoradumpling10:37, 18th May, 2013

Another healthy and tasty treat.
I always put less sugar in if I add sultanas, and I soak those overnight in a little leftover Earl Grey tea and this plumps them up wonderfully so as to avoid hard little buttons within the muffin.

adele90x's picture
adele90x06:27, 24th Apr, 2013
5

I made these with chocolate chips instead of seeds and raisins as they were for kids. They were so delicious! They certainly didn't last long!

gillianmn's picture
gillianmn04:28, 9th Apr, 2013
5

Just made these muffins added sweet dried cranberries and only two large bananas they turned out great, baked for 25 mins plenty of mix to make a dozen.

frouse's picture
frouse12:37, 10th Feb, 2013
5

This is my favourite breakfast muffin recipe, very easy to do and nicely customisable. One of these keeps me full until lunchtime.

andousek's picture
andousek01:13, 30th Jan, 2013
5

Love these, they are really delicious. But this recipe is definitely for 12 muffins, not 6.

teo_daphne's picture
teo_daphne09:07, 28th Jan, 2013

i'm terrible at baking but with this receipe my muffins turned out brilliantly and very yummy!

freya99's picture
freya9909:58, 18th Dec, 2012
5

This is the only muffin recipe I use as works so well. Freezer is always full of leftover bananas. Have added cocoa powder for chocolate ones, teaspoonfuls of lemon curd, jam, or mincemeat in the middle. The chopped Snickers muffins went down particularly well.

arby00's picture
arby0007:21, 15th Dec, 2012

These are my favourite muffin recipe and a sure fire winner at our B&B in Napier, New Zealand. I change the ingredients according to what's to hand 9ie apricots, cranberries, dates, nuts, choc chips etc) and they always receive compliments. Thanks Good Food!!
PS I find the recipe makes 12 good sized muffins in a standard tin.

janebain's picture
janebain12:52, 14th Nov, 2012
4

Made these to use up some over ripe bananas. Only used 25ml of oil and no milk as mix was already pretty wet. I used a muffin tin and muffin cases and managed to get 12 cakes rather than stated 6.

sbloom's picture
sbloom07:03, 22nd Aug, 2012

I used crushed walnuts and 3 large bananas but didn't have any raisins. They are still absolutely delicious! Despite using less bananas I still got 12 nice size muffins, which means I am eating 2 a day, oops!

samanthaecclestone's picture
samanthaecclestone08:00, 24th May, 2012
5

A different way to use up old bananas. We love them. They go down well with the kiddies as well.

petesfanny's picture
petesfanny09:27, 16th Apr, 2012
5

Really enjoyed these. Pumpkin seeds made them nice & crunchy. Pecan nuts would work well too.

spdk1969's picture
spdk196908:28, 21st Mar, 2012
4

Didn't particularly like the taste of these.
They came out a bit too greasy as well, in spite following the recipe
closely.

spdk1969's picture
spdk196905:44, 26th Feb, 2012
4

Great recipe which my partner and I just made and love!
I used 15g less sugar and due to the bananas being very ripe it didn't matter at all.
I also didn't have any pumpkin seeds so used sunflower seeds instead which worked out a treat.
I managed to get 9 well sized muffins out of the recipe.

amandajones's picture
amandajones07:08, 2nd Feb, 2012
5

Just made a large batch of these for my young sons ski racing team(we live in Austria) as they have training & races several times a week at the moment. Have re-named them ""Power Muffins""

May have too many calories,carbs, fat etc for a normal treat, but perfect for a pre-sports boost & far healthier than the ""Branded"" power bars and dextrose packed stuff from sports shops!!!!

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