I was going to leave this post till mid week because that’s typically when traffic is higher but you know what?
It looks oh-so-comforting.
And that’s what you need on a Monday morning when your entire body is screaming at you to NOT WAKE UP – CRAWL BACK UNDER THE SHEETS – THE WORLD DOES NOT DESERVE YOU!
Ahem. I present the breakfast muffin. Made with leftover mushy bananas.
They are light and fluffy and not too strong tasting if that’s your sort of thing. Since it’s not mine I would serve it with additional peanut butter or Nutella.
1 1/2 cups plain flour
1/2 cup whole oats (I made mine finer by pulsing it a bit in the food processor)
3/4 cup brown sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 teaspoon salt
1 tsp cinnamon
1/3 cup peanut butter
2 tablespoons coconut oil (you can probably use vegetable oil)
1 cup milk + 1 Tbsp white vinegar (allowed to sit for 5 minutes before incorporating)/ 1 cup buttermilk
2 ripe bananas, mashed
1 tsp vanilla
Preheat the oven to 175C/350F.
Grease a muffin pan for 12 muffins.
Whisk the dry ingredients in a bowl.
Mix the wet ingredients in another bowl.
Mix them together until just combined.
Pour evenly into the muffin holes – they will be 3/4 full.
Bake in the oven till its puffed up and the tops crack. About 20 minutes.
Update: You MUST eat this with an extra tablespoon (or two!) or peanut butter. THE END.