Breakfast foods again! There does seem to be a trend, doesn’t there 🙂 And even better, this week is National Breakfast Week (see more here), so there really is no excuse not to give these a try.
The original recipe appeared on BBC Good Food – but here I’ve made some substitutions to help the muffins keep you fuller for longer, which I think is key in any good breakfast food – and of course to make them dairy free too!
So, onto the muffins! This is a recipe that I keep going back to. Packed with goodness from the porridge oats and wholegrain flour and low on added sugar, they really do keep you full until lunch. Even better, these muffins freeze really well so I often bake a batch at the weekend and then defrost them as needed (overnight on the kitchen side is perfect). Although they are just as good cold, in the winter I like to pop them in the microwave until just warm – the ultimate treat of a ‘freshly’ baked muffin in 30 seconds to me is the perfect way to start the day.
Although the predominant flavour of these muffins is blueberry, you can also taste the cinnamon, nutmeg and banana which is added to the batter. These warming spices help tone down the sweetness of the blueberries and really bring out the flavour of the oats and wholegrain flour.
I’ve finished these muffins with a nutty granola topping (find the Granola recipe here) or you could simply add a few chopped nuts or oats of your choice to provide a bit of crunch.
So give them a try, whether it is for breakfast or a mid morning snack, and I promise you’ll be reaching for these in your freezer again and again.