In recent years I’ve been a little bit fearful of muffins – ever since a well-established coffee shop chain served me a blueberry muffin, which I was tucking in to at my desk at work, before realising the said muffin was filled with *live* ANTS…. #truestory
The thought still haunts me today. From the ants pouring out of my half eaten muffin all over my desk (gross), my frantic phone call to customer services, the shop clearing it’s shelves and closing down instantly, to being “dealt with” by their insurance company – before I even had a chance to put a complaining pen to paper…..
(For your peace of mind, I was very well looked after by this rather famous coffee shop chain, and I received compensation which took me on a luxury holiday to Cuba – so there was the silver lining from gagging at my desk and developing an instant fear of shop-bought muffins!)
Before this ordeal, muffins were my easy quick go-to for breakfast, but nowadays I personally find the safest way for me to enjoy them, is to make them myself – ant free!
Experimenting with different ingredients when baking muffins is so much fun – such as honey, seeds, oats, pumpkin and bananas make this breakfast treat so tasty, without having to resort to chocolate chips.
For my breakfasts this week, I have opted for banana and honey muffins with wholemeal flour, oats and flaxseed – this sweet tasting and filling muffin gives extra energy and goodness without the unnecessary fat. And it’s perfect for me to eat at my desk as I catch up on emails – all without an ant in sight…
My recipe allows for 6 large breakfast-sized muffins and here’s my how to…
- Preheat oven to 190c
- Sift 250g wholemeal self-raising flour, 1 tsp baking powder, ½ tsp bicarbonate of soda, pinch of salt, 150g oats and 3 tbsp of flaxseed into a bowl. Add 115g of brown sugar and mix well.
- In a second bowl beat together 2 eggs, 1 tsp vanilla extract, 2 tbsp honey, 75g of melted butter and 125ml skimmed milk.
- Mash 2 ripe bananas and stir in to the egg mixture.
- Add the egg mixture to the dry mixture, and stir roughly (not too much – it is meant to be thick and lumpy!).
- Add the mixture to muffin cases in a baking tray and bake in the oven for 20-25 minutes. When golden brown remove from the oven and allow to cool for 5 minutes in the tin, before transferring to a wire rack.
Storing these in an air tight container will allow them to last all week for your breakfasts.
Nom nom 🙂