Breakfast muffins

Ingredients for 15 servings:

• 200 g flour
• 150 g flour (wholemeal flour)
• 200 g muesli, crunchy muesli (homemade or purchased)
• 1 packet of baking powder
• ½ tsp salt
• 70 g nuts, of your choice or almonds
• 2 bananas, ripe
• 1 egg(s)
• 150 ml honey
• 1 packet of vanilla sugar
• 100 ml water
• 70 ml oil (sunflower oil)

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Muffins with crunchy muesli and bananas

We like to eat these muffins for breakfast, but they’re also great as lunch for the kids at daycare/school, or as a healthy afternoon snack. I like to use this recipe to use up those unpopular, brown-spotted bananas that no one wants to eat anymore. You can reduce the amount of honey to taste. You can also replace the nuts with raisins. Preparation: Mix all dry ingredients together in a bowl. Puree the bananas and mix with the wet ingredients. Add the dry ingredients to the wet ingredients and mix quickly until everything is combined. The batter may look a little lumpy. Preheat oven to 175 degrees Celsius (350 degrees Fahrenheit). Pour the batter into a prepared muffin tin. I always use paper baking cups, which saves me the trouble of greasing. Bake at 175 degrees Celsius (350 degrees Fahrenheit) for about 20 minutes, or until the muffins are light brown. The muffins taste delicious straight out of the oven, but they’re still delicious a few days later, as the banana keeps the batter moist and fresh. The recipe makes about 15 muffins.