Since my Banana Breakfast Muffins are one of my most popular posts, it was only right that I brought another variation into the mix before I head off on holiday this afternoon.
More and more people are looking for a healthy, protein filled on-the-go breakfast and these tasty treats tick all the boxes. They’re super easy to make and your future self will certainly be happy if you spend a lazy Sunday afternoon making a batch of these.
Have a great weekend everyone, I’ll be back next month with lots of tales of my South African food adventures I’m sure!
Ingredients (Makes 12)
80g Peanut Butter
200g Greek Yoghurt
1 Large Ripe Banana, mashed
1 Large Egg
1 tsp Vanilla Extract
120g Light Brown Sugar
220g Self Raising Flour
50g Porridge Oats
½ tsp Salt
65g Berries (fresh or frozen)
75g Medjool Dates, chopped
– Preheat the oven to 190C/170C Fan/375F and line a 12-hole muffin tray with muffin cases.
Add the peanut butter, yoghurt, banana, egg, vanilla extract and sugar into a large mixing bowl and mix until you have a smooth batter.
Sieve in the flour, oats and salt and stir until everything is just combined. Finally stir in the berries and dates and spoon equal amounts of batter into the muffin cases until they’re ¾ full.
Sprinkle each muffin with the chopped hazelnuts and place in the centre of the oven. Bake for 25-30 minutes until golden and bouncy on top.
Leave to cool in the tray and store in an airtight container, where they’ll keep for up to one week.