Flashback Friday: Banana Breakfast Muffins

We’ll ignore the fact today is actually Saturday, but I forgot to post anything yesterday, and I saw the Uni Mummy request some snack recipes. This is one of my old recipes I used to make mainly for the purpose of keeping in my bag as a post work/pre gym snack. When I was doing my postgrad diploma I used to make Chocolate Banana Teabread and would freeze portions to take in with me. This is slightly healthier!

3 ripe bananas

4 fl oz semi-skimmed milk

3 eggs

4 oz unsalted butter

2 tbsp honey

8oz self raising flour

4 oz of bran flakes

4 oz porridge oats

2 handfuls of raisins

2 handfuls of chopped nuts


Preheat oven to 150 C

Melt butter and honey in a small saucepan, stirring occasionally (do not let it boil!!) 

Peel, then mash the bananas in a mixing bowl. Put bran flakes in a plastic bag (I usually use a freezer/sandwich bag) make sure the bag is closed then bash with a rolling pin to crush the bran flakes – then put to one side.

Add milk, eggs, melted butter & honey to the bananas and whisk together.

Add the flour, crushed bran flakes, oats, nuts and raisins and stir it all together. You do not want to stir too much, just enough so that everything is mixed in to create your muffin mixture.

Divide equally between 12-16 muffin cases. The muffins will not rise much, so you want the cases fairly full (fuller than you’d have for cupcakes).

Put in oven for around 25-30 mins where they should be golden on top.

If you put the muffins in a sealtight container, they can keep for up to a week. They work great as a snack as they full of fibre and more complex carbs for slower-release energy in place of a chocolate bar! Also useful for the mornings where you sleep in and don’t have time to make breakfast, or when you are about to go to the gym and your stomach is rumbling it wants tea and is threatening to ruin your workout. 🙂 The use of honey, bananas and raisins means they still taste sweet, but the sugar is more natural and better for you than refined sugar used in cakes (and most definitely better than artificial sweeteners – please insert my usual rant about so-called ‘diet’ drinks and people putting sweetener or faux sugar in their tea or coffee here).


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