Breakfast muffins Recipe

Breakfast muffins


  • 125g wholemeal flour, sifted
  • 125g plain flour, sifted
  • 2 tsp baking powder
  • 100g molasses sugar or other dark sugar
  • handful pumpkin seeds, plus a few extra for the top
  • a handful sultanas or raisins
  • 100ml oil (use any oil without much flavour)
  • 4 bananas, very ripe and mashed (or 350ml thick fruit puree)
  • 2 eggs, lightly beaten
  • 2 tbsp milk


  1. Heat the oven to 180C/fan 160C/gas 4. Line 6 holes of an oiled non-stick muffin tin with squares of greaseproof paper (cut a square and push it in so it comes up the sides to the top of the tin). Mix the flours, baking powder, sugar, seeds and sultanas in a bowl, then add the oil, banana, eggs and milk. Fold quickly with a large metal spoon and don’t worry if the mix is still lumpy - mixing for too long makes muffins tough.
  2. Divide the mixture between muffin tins. Fill them to the top, sprinkle on a few extra seeds and bake for 20 minutes or until the muffins are cooked through. cool briefly, then put on a wire rack.
Serves: 8 people
Difficulty: Easy
Cuisine: Brunch
Main Ing.: Flour
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