Banana and Oat Breakfast Muffins

I never find that I have that much time in the morning. Between snoozing my alarm about 5 times and rushing out the door with a slice of toast in hand, time just seems to disappear.

I wish I was a morning person and had time for a bowl of cereal or eggs in the morning, but for me, sleep takes priority. I’d much rather that extra 20 minutes in bed, however much I love eggs.

My freezer has always been full of left over baked things, like brownies, single slices of layer cakes, bars, and even cookie dough ready to be thrown into the oven. I regularly will make a batch of brownies and send them up to my sister to freeze. But I’ve never frozen anything for breakfast on the go yet.

Until these muffins.

They are so quick and simple to whizz up with two ripe bananas and some oats, and make the perfect on the go breakfast to grab from the freezer before you leave the house, and within an hour, it's fully defrosted and ready to be eaten. 

After they’ve cooled from the oven, wrap them up and pop them in the freezer.

Using oil instead of butter, these breakfast muffins are quick to pull together and stay soft too. Oats give them a little protein kick and the fudge on top gives them a sweet kick. They aren’t designed to be super healthy muffins, just a quick and easy breakfast snack to have on the go.

Perfect for those who prefer the snooze option in the morning.

Banana and Oat Breakfast Muffins

Makes: 12 muffins

Ingredients:

2 ripe bananas

2 medium eggs

80 ml vegetable oil

120 ml milk

1/2 tsp vanilla extract
130g light brown sugar

160g plain flour

80g oats (+ extra)

1 tsp baking powder

1/2 tsp bicarbonate of soda

optional: fudge chunks and banana chips

Directions:

1. Preheat te oven to 180C/350F/gas mark 4 and line a muffin tin with 12 cases. 
2. Puree or mash the bananas, then add the eggs, oil, milk, vanilla extract and sugar, and then whisk until combined. 
3. In another bowl, whisk together the flour, oats, bicarbonate of soda and baking powder. Then add the wet banana mixture to the flour and oats. Mix until just combined, before pouring into muffins cases. Ensure that each case is filled three quarters of the way. 
4. Sprinkle each muffins with oats, a few fudge chunks, and a couple of banana chips. Place in the oven to bake for 18-20 minutes, or until golden brown and a skewer comes out clean. 

What are your favourite on the go breakfast picks?