Bake Breakfast Muffins with us!

As part of our monthly Your Morning Highlight chat show we bring you a recipe of the month and we thought we would share these with you on here too!

In January’s episode I made breakfast muffins for the team, I regularly make a batch of these on a Sunday to make sure I have a healthy breakfast during the week – with the added bonus that if I decide on a different breakfast they make a great snack too!

You can swap the dried fruit for any that you prefer, I really like using regular mixed fruit as it gives a different taste every time but I also enjoy using dried cranberries with a small amount of chopped up dark chocolate and in the summer I use dried mango to give me a taste of sunshine 🌞

You will need

1 large ripe banana
300ml milk
100g melted butter
110g plain flour
2tsp Baking powder
75g ground almonds
50g ground oats (blitz oats in the blender to save buying them ready ground!)
50g sugar – I use coconut sugar to give extra depth to the flavours
100g dried fruit of choice

Makes 12 muffins

Preheat oven to 175/350 degrees and lightly grease a muffin tray

Mash the banana in a large bowl, mix in the milk and butter

Add the flour & baking powder and mix to combine

Stir in the oats, almonds & sugar, mix well to combine

Roughly chop the dried fruit and fold into the mixture.

Spoon into a muffin tray and bake for 25 mins. Turn the tray around after 15 minutes to ensure an even bake

When a skewer is inserted into one of the muffins and comes out clean, they are ready, always test before allowing to cool

Cool completely in the tray on a wire rack before removing

Store in an airtight container and enjoy for 3-5 days!