Serves 10 muffins
- 3/4 cup porridge oats
- 3/4 cup rye flakes
- 1 tsp baking powder
- 1 tsp cinnamon
- 2 ripe bananas
- 1 tsp vanilla paste (or extract)
- 2 tbsp maple syrup
- 3 large eggs
- 1/3 cup walnuts
- 1/3 cup chopped dark chocolate
These muffins, quite plainly, aren’t as good as a normal banana muffin or banana bread made with flour, sugar and sour cream. One must accept this. However they’re appealing in their own right and satisfy any banana bread cravings. I came up with them one morning when I was desirous of banana bread, but balked at baking (and eating) something not that healthy for breakfast. They’re super easy in your food processor.
If you make a batch of these muffins at the start of the week you essentially have a stash of baked porridge and don’t have to faff about making overnight oats or hot porridge in the morning. The rye and oats make them hearty and high in fibre. I find these muffins to be really good at keeping you full until lunchtime.
The bananas, maple syrup, vanilla paste and cinnamon lend a gentle sweetness. The maple syrup can be substituted with honey, and the vanilla paste with extract (though I prefer the consistency and flavour of the paste, I use Steenbergs’).
The nubbly walnut bits give them texture and the chopped chocolate makes them gratifyingly chocolatey (which if we’re being honest, is what we desire from breakfast). I like little bits of walnuts dispersed throughout, but if you like larger chunks of walnuts feel free to chop the walnuts with the chocolate and disperse them throughout the mix with a spatula. Of course you can swap the walnuts out for your favourite nut - pecans would work particularly well here - but the chocolate, I think, is obligatory. It’s immensely delightful to come across chunks of chocolate in your breakfast.
Serves 10 muffins
Heat the oven to 180 deg C.
Process the first 8 ingredients until combined, about 10 seconds (ie. everything sans walnuts & dark chocolate).
Add the walnuts and chocolate, and gently pulsed until small pieces of walnuts and chocolate are fairly evenly distributed.
Line a muffin tray and spoon the mixture in. I find about 2 tbsp of mixture per muffin cup is about right. You should get around 10 muffins.
Bake for 30 minutes, rotating the tray after 15 minutes.
Leave to cool. This should keep about 3 days in an airtight container. I like to warm them a little in the microwave before eating. They can also be frozen and microwaved.