These are the perfect breakfast muffins, not too sweet with a delicious banana flavour.
100g / 3 ½ oz muesli base
125g / 4 ½ oz yogurt
1 tsp vanilla essence
50g / 1 ¾ oz soft banana chips, not the chewy type
100g / 3 ½ oz softened butter
100g / 3 ½ oz unrefined sugar
1 large banana, as ripe as possible – if you use just ripe bananas the texture of the muffin will be too moist and doughy
200g / 7oz flour
3 tsp baking powder
10g / ¼ oz oats for sprinkling
For the muesli base:
1 tbsp chopped nuts
6 tbsp oats
1 tbsp mixed seeds - sunflower, sesame, poppy or flax
1 tsp golden caster sugar or sweetener of your choice
2 tbsp dried fruit, chopped
1 tsp powdered milk
Pinch of salt
How to prepare:
To make your muesli base, toast the nuts, oats and seeds in a dry frying pan for 2–3 minutes or until they turn golden. Stir them into the remaining ingredients. Serve with milk or yogurt. Muesli base will keep in an airtight container for several months. That’s if you can resist it that long.
Preheat the oven to 180C/350F/Gas mark 4. Place paper muffin cases in a muffin tin. Whisk the yogurt with the eggs and vanilla essence, then add the banana chips and muesli. Leave to soak for a few minutes so that they absorb the liquid. Work the butter and sugar together until fluffy. Chop the ripe banana into small pieces and add to the butter mixture. Stir into the yogurt mixture.
Sift the flour and baking powder. Stir the butter and yogurt mixture into the flour. Important: don’t stir too much. Muffins turn out better when the dough is slightly lumpy. Fill the muffin cases with the dough. Sprinkle the oats on top.
Bake for 30 minutes or until the muffins are golden and spring back when you press them gently with your finger. Remove the muffins from the tin and leave to cool on a rack. Muffins are best eaten warm or at least on the day they are made. Uncooked muffin dough can be frozen. Defrost overnight in the refrigerator then bake in the oven as above.
It’s everything you need to host a brilliant Coffee Morning.