Morning’s are not my friend; there’s nothing worse than when the alarm goes off and you’re all snuggled up in bed. Alarm. Snooze. Alarm. Snooze x3 then SH*T ave to get up rush rush rush, coffee coffee, can’t be bothered to wash my hair, hit traffic, late for work. FML.
You know what makes mornings semi-bearable? A quick, easy, on the go, filling breakfast that you can grab on the way out the door and will keep you going. I give you… Banana, Date & Oat Muffins.
I used to make muffins all the time when I was a kid, and the go-to recipe everyone should follow is from the beloved Delia Smith. I remember pouring over her cookbooks when I still lived at home and muffins were baked usually on a tri-monthly basis.
To make 12 muffins, you will need:
300g plain flour
1 tbsp baking powder
2 large eggs
80g caster sugar
8 fl oz milk
100g butter, melted & cooled
1 tsp vanilla extract
2 ripe bananas
50g pitted dates
50g rolled oats
Sift your flour and baking powder into a large bowl and set aside.
In a separate bowl mix the eggs, caster sugar, milk, butter and vanilla extract, then add the flour and bicarb. Mix quickly and roughly and don’t be put off by the fact it looks a bit like baby sick, I promise you it’s supposed to.
Mash the bujesus out of the bananas and snip the dates (use scissors, it’s much easier) and add these and the oats to the mixture before you give it one final, rough mix.
Pop 12 muffin cases in a tin and, in a pre-heated oven (200º / gas mark 6), bake you muffins for 20 – 30minutes. Use a cake tester to check they’re done – if you over bake muffins then they stick to the cases and then you end up eating muffin cases and yes, I am speaking from experience.
Once they’re done take your beautiful, risen and squidgy muffins out of the oven and leave them to cool.
That’s breakfast sorted for the next week and some afternoon treats to boot (if you follow us on TWITTER you’ll have seen that these babies go exceptionally well with a dollop of nutella.