I remember when I used to hate breakfast, and almost refuse to eat it unless I was forced to. Extra sleep always used to trump breakfast. Now I wake up stupidly early, even at the weekends (much to Tom’s annoyance) and I LOVE breakfast. In fact, one of the things I love most about marathon training is it is legitimately acceptable to have two breakfast- one pre run, one post run.
These muffins are more dense than typical muffins due to the oats, banana and yogurt, but they are delicious and filling. Lovely served warm, or at room temp. They can be frozen then reheated to serve, either in the microwave for 1-2min or in the oven for 10min.
Blueberry and Banana Breakfast Muffins
75g porridge oats
150g Greek yogurt
1 very ripe banana, mashed
50ml vegetable oil
1 large egg
75g soft brown sugar
1tsp vanilla extract
150g self raising flour
1tsp ground cinnamon
1 Preheat oven to 200 degrees (180 fan). Line a 12 hole muffin case with paper or silicone liners. In a large bowl, mix together the oats, yogurt, banana and milk. Set aside.
2 In a separate bowl mix together the oil, egg, sugar and vanilla extract.
3 Sieve the flour and cinnamon into the oats. Stir the egg mixture into the oats, being careful not to over mix. Fold through the blueberries and divide mixture among muffin cases. Bake for 18-20min until a skewer inserted comes out clean. Eat straight away, enjoy later or freeze for another time!
These would make a great on-the-go brekkie, post-workout snack, or eaten at 11am to stop you from snacking between breakfast and lunch. I’ve paired 2 for breakfast with a skinny latte, or 1 muffin with a banana and a yogurt. Enjoy!