Breakfast muffins with porridge oats

Ingredients

• 200 g flour (e.g. 100 g wholemeal, 100 g wheat flour or similar)
• 200 g porridge oats
• 1 tsp baking powder
• 50 ml rapeseed oil (or other cooking oil)
• 1 tsp cinnamon
• 1/2 tsp ginger
• 300 ml liquid (water, milk, yoghurt, cream, or oat milk)
• 1 banana, mashed and preferably overripe (can be replaced with 1 tbsp honey or brown sugar)
• 1 tbsp flaxseeds or sesame seeds, whole (can be left out)
• 2 eggs (can be replaced with 50g buckwheat flour if you’re allergic to eggs)
• 100 g frozen berries (can be replaced with another fruit such as 1/2 grated apple, 1 grated carrot or 100 g frozen or fresh blueberries or currants)

Prepare as follows:

1. Mix the dry ingredients together.
2. Then add the oil and mix so that they’re mixed evenly.
3. Pour the liquid in a little at a time while mixing and add the eggs. Finally, mix in the fruit/berries.
4. Divide the dough into about 10-12 muffin moulds (preferably a muffin tray).
5. Bake for about 15 minutes at 200-225 degrees Celsius in the middle of the oven until they’re golden brown and not doughy in the middle.

Tips and tricks

• The amount of liquid depends on the coarseness of the flour being used. The dough should be sticky and not too runny. Liquidy dough takes longer in the oven and needs to bake at a lower temperature so it won’t burn. If the dough is too dry, it will taste ‘mushy’.
• The spices can be replaced with cardamom. If you’re intolerant to milk, oat milk works fine. If you’re intolerant to eggs, buckwheat flour is a good replacement that helps hold the muffins together. You can also eliminate eggs/buckwheat altogether but the muffins then have a tendency to stick to the bottom and will crumble in the middle. They will still be delicious but not as easy to handle.
• You should let the muffins cool before eating them since it’s difficult to remove them from the tray in one piece if they’ve not cooled first.
• The muffins can also easily be frozen.