Breakfast is certainly the most important meal of the day and a good, hearty and healthy breakfast will steel one accordingly for whatever the day has in store. However that does not mean that an occasional cheeky indulgence is ever out of the question. In fact a little treat can be just the tonic for the morning blues and a really lovely way to surprise your friends or loved ones. These banana muffins are elementary in their creation and can be made with minimal effort the evening before. They are also surprisingly versatile and delicious served on their own, with fresh yoghurt and fruit or warmed through with ice cream or even custard. Oh yes, I fancy a piece of that action right now!
Prep time: 20 Mins
Baking time: 30 Mins
140g Plain Flour
125g Light Muscovado Sugar
1tsp Baking Powder
1tsp Cocoa Powder
1/2tsp Bicarbonate of Soda
145ml Vegetable Oil
1 Large Egg plus 1 Yolk
1tsp Vanilla Extract
2 Large Bananas (Very ripe and well mashed)
25-30g Jumbo Oats
Maple Syrup (For drizzling)
Off to the kitchen we go! Preheat the oven to 180C/350F/Gas 4 and line a muffin tray with 8 paper cases. In a large mixing bowl sift in the flour, then add the sugar, baking powder, cocoa powder and bicarb. Mix to combine, then set to one side. In a separate bowl or large jug pour in the oil, then add the eggs and vanilla extract, mix together with a fork, then tip into the flour mixture. Add the bananas then mix the whole lot to a consistent batter. Pour or spoon the mixture into your prepared cases, then scatter over the oats and drizzle each with a little maple syrup. Place in the centre of the oven and bake for around 30 minutes, until a toothpick comes out clean when inserted into one of the muffins, then remove. Give each another drizzle of maple syrup, leave in the tin for 15 minutes, then carefully remove each muffin, leaving to cool completely on a wire rack. And there you go, all finished.
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