I’ve been looking for recipes I can bake which will do for an on-the-run breakfast, or quick but filling snack, when I go to lectures. My second-term timetable is pretty evil; 9am starts four days out of five, and 5pm finishes most days. This means making things ahead is a must for me (my freezer is currently stuffed full of meals – another blog post!). Now, last week I bought some bananas, thinking I would eat them. I always get cravings for bananas, but never eat them. I tend to want them at ridiculous times (who gets up at 3am just to have a banana?!) and so they just go overripe. As these ones did. However, I’m now a student. I can’t afford to throw away food. I quickly went through what was in my cupboards, did a bit of googling, and decided to adapt The Londoner’s recipe (found here) to make them a bit more substantial. Basically I made it, threw in some oats, and reduced the nutella slightly. Here’s what I did, and what I ended up with:
Banana Nutella Oaty Muffins
- 230g flour (I used plain, and added 3-4 teaspoons of baking powder and a splash of milk)
- 150g sugar (I’d reduced this down next time, probably to 120g, maybe 100g)
- 2 tablespoons porridge oats (could add more – I will be)
- 3 ripe bananas
- 115g melted butter (I used salted)
- 2 eggs (I used medium sized ones)
- 2 tablespoons of nutella
- Preheat the oven to 180C
- Peel, break up and then mash the bananas straight into your mixing bowl. Don’t worry too much about lumps.
- Melt the butter, and add to the bananas. Let it cool for a bit if its a little warm, or you’ll scramble the eggs.
- Break the eggs, beat lightly and add to the bowl. Mix everything together briefly.
- Add the flour (and baking powder if you’re using plain flour) and sugar, and mix until everything is just combined. It will look a bit like sick – don’t worry, it definitely shouldn’t be smooth!
- Mix in the porridge oats – it will look even more like sick now!
- Prep a muffin tin by putting in paper cases. You could use the posh silicon ones, but that’s too much washing up for me!
- Add one tablespoon of the mixture to each case.
- Melt down your nutella slightly. Add a bit (around a teaspoon, definitely a good dollop) to each case.
- Top the nutella with around another tablespoon of the muffin mixture.
- Get a teaspoon and turn it upside down, and use the handle to swirl the muffins, making a marbled pattern with the batter and the nutella.
- Put the tray in the oven, cook for just over 20 minutes (mine took 22).
- Bowl licking time – the nutella one can’t just be washed of course, needs to be as clean as possible beforehand!
- Let cool until you can handle them, eat warm if possible.
I thought these were really good. I would maybe want them more substantial. Next time I will reduce the sugar, add at least double the amount of oats (and probably a little more baking powder), and maybe add some chopped nuts. There’s another version of this recipe which uses no flour and no butter (but does add low fat yoghurt) which I fancy trying, but that means digging my blender out of the cupboard. This recipe took about 15 minutes to mix up (rushing up and downstairs locating ingredients), and then 22 minutes to cool, and comes in at a reasonable 205 calories per muffin (the mix made 14 muffins). Alongside an apple, I reckon they could be a decent breakfast for days I wake up too late to make porridge. They’re definitely a good snack for a long weekend-day of maths!
These are amazingly quick to make, and a great fuel for the mind – I’ve made them lots during the exam term as they’re great to make when you need a break, and great to eat when you need cheering up!