Woah! What a mouthful. ‘Honey, oat, banana chunk centred breakfast muffins’. Try saying that 10 times really fast.
I apologise, I just didn’t have a better name for them. Because they aren’t your ordinary banana muffin. These were actually a mistake, but luckily enough, my boyfriend really enjoyed them.
What really went down…
I was asked to make some muffins using up some old bananas (THE BEST KIND OF BANANAS) that were sitting in my boyfriend’s fridge. We quickly came up with a combination that would serve as a breakfast muffin for him on the run, as he often doesn’t eat breakie before he leaves the house (tut tut!)
So I grabbed all of the ingredients and began assembling. Measuring and sifting flour, mashing the bananas, melting the butter etc… it wasn’t until towards the end, after spooning them into the muffin tin and making my lunch at the same time, that I realised (as I went to grab a cucumber) there was a THIRD banana that I had missed.
And let me tell you, this banana was the best one out of the three. I can’t believe I missed it. Perfectly browning and softening, I knew these muffins weren’t the best that they could be – they needed this banana.
Luckily, I hadn’t put them in the oven yet, and so I decided to chop the last banana and place a chunk in the centre of each muffin. Hoping it would be okay, we waited for them to cook.
When they came out, the banana in the middle was soft and gooey and warm. Perfect for cutting into and spreading across the muffin like a ‘bananabutter’.
And thats when I decided I should blog it! So here you go 🙂
– INGREDIENTS –
1 1/2 cup self raising flour, sifted
1 cup oats
1 teaspoon cinnamon
1/3 cup brown sugar
1/4 cup honey
60g butter, melted and cooled
1 cup milk
1 teaspoon vanilla
1 egg, lightly whisked
2 bananas, mashed
1 banana, chopped into six pieces
Optional: raw sugar for sprinkling
– METHOD –
1. Preheat oven to 180 degrees celsius. Line a 6 hole texas sized muffin with baking paper cases. (See below how to make these, they are really easy and make the muffins look nice!)
2. Melt the butter first, this will allow it to cool before you need it.
3. Sift the flour into a bowl and mix in the oats and cinnamon.
4. In a smaller bowl, mash the two bananas. Then add the honey, melted butter, milk, vanilla and egg. Stir well to combine.
5. Add the banana mixture into the flour mixture and mix until JUST combined. Don’t over mix muffins, it makes them dense and tough the more you work the dough.
6. Spoon the mixture into the muffin pan. Then place a banana chunk in the centre of each muffin, and push down, until it disappears. This makes it more exciting, because people wont expect it! Haha
7. Sprinkle the tops with some raw sugar. This gives a nice texture and flavour to the muffin top (AKA the best part of a muffin).
8. Bake for 25-35 minutes, of until golden and a skewer comes out clean when inserted. Note: insert the skewer just off centre. Remember there is a banana chunk in the middle and that will make the skewer gooey, making you think that they aren’t cooked. By going a bit off centre you will test the muffin, not the banana.
9. Remove from the oven and allow to cool, or eat them nice and hot!
!!!HOW TO MAKE BAKING PAPER CASES!!!
These are really easy. Simply tear out a piece of baking paper, about 12 cm wide. Fold it in half, and cut along that line. There you have two paper cases. Now repeat that another two times to get six. When pressed into the muffin tin fold the ‘natural’ creases it makes, and place your mixture in the middle of it. Now you get cafe style muffins!