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.
Makes 12 muffins. Takes 20 minutes, plus baking and cooling time.
- 125g wholemeal flour
- 75g plain flour
- 200g rolled porridge oats
- 3 tsp baking powder
- 1 heaped tsp cinnamon
- a pinch of salt
- 2 ripe bananas
- 3 tbsp honey
- 2 eggs, separated
- 3 tbsp rapeseed oil (or any other oil of your choice, but stay away from olive oil as the flavour will come through)
- 250ml non dairy milk (I used soya, but almond would also work well)
- 200g blueberries
- A large handful of granola, porridge oats or nuts to scatter on top.
- Preheat the oven to 190 degrees, and line a 12 hole muffin tray with muffin cases.
- In a large bowl, weigh out the flours, porridge oats, baking powder, cinnamon and salt.
- Mash the two bananas into small chunks. You can use a fork, or, if the bananas are ripe enough, use your hands.
- Add the bananas, honey, egg yolks, milk and oil to the dry ingredients. Mix until just combined and be careful not to over-mix – it is ok if you can still see some flour.
- Whisk the egg whites until light and foamy.
- Fold the egg whites and blueberries into the batter, again being careful not to over-mix.
- Divide the batter evenly between the 12 cases. Scatter some porridge oats or granola over each muffin.
- Bake for 25 minutes until risen and golden.
- Leave to cool on a wire rack, and then store in an airtight container for up to 3 days.
- These muffins freeze brilliantly – Keep them frozen and defrost at room temperature over night. Either gently heat up in the oven, or pop in the microwave for about 30 seconds or until warm to the touch.