I absolutely love baking, and working full time means I rarely get to cook for my own pleasure, it’s usually just a rush to eat something before the day starts or when I come home in the evening. Over the last few years, I’ve tried to incorporate baking, cooking & experimenting with my favourite foods throughout the week instead of waiting until the weekend.
As well as being a lover of everything sweet, I am also health concious and do try to modify traditional recipes so they suit the eating habits I like. Simple things like using natural honey and cinnamon instead of sugar, oats and brans instead of flour all make a difference in a recipes nutritional factor.
Today was Berries & Honey Breakfast Muffins (or a snack), I can make these on a Sunday and enjoy them for an on-the-go breakfast throughout the week, as they will keep for 5 days in an airtight container. So here’s the recipe, which can be adapted with different fruits and flavours depending on your taste :)
2 Large Ripe Bananas
250g Porridge Oats
2 Large Eggs
2 Tablespoons Greek Yoghurt
2 Tablespoons Natural Honey
1 Tablespoon Natural Peanut butter
1 Tablespoon Chia Seeds
1-2 Teaspoon Ground Cinnamon
1 Teaspoon Vanilla Extract
(Make it as fruity as you want!)
Pre heat the oven to Gas Mark 4, and grease a 12 dip muffin tray.
In a blender, add the oats, bananas, Eggs, Greek Yoghurt, Peanut butter, and Honey. Blend until almost smooth (a few chunky bits will just give the muffins extra bite).
Once blended, pour into a mixing bowl and stir in the vanilla extract, cinnamon and chia seeds.
In a pan, add half the blueberries and raspberries that you want in the muffins, and heat up until runny. Once hot, marble the fruit through the Muffin mixture.
Spoon the mix into the muffin tray. Add the last of the berries on top, as these will slowly soften whilst in the oven.
Place into the oven and cook for 15 minutes! (Check and 10 minutes and then leave them for an extra 5).