There’s nothing wrong with craving baked goods in the morning, and if you whip up a batch of our breakfast muffins this weekend, you can have just that.
SERVES 12 // COOK TIME 45 mins
1 tbsp psyllium husk
1 cup milk
2½ cups rolled oats (not quick-cooking), lightly toasted, extra to decorate
2–3 overripe bananas, mashed
2 large eggs, beaten
¼ cup honey or 2 tbsp xylitol
1 tsp vanilla essence
2 tsp baking powder
½ tsp salt
½ tsp bicarbonate of soda
½ tsp cinnamon
½ cup dried fruits and nuts (optional)
1. Preheat oven to 180°C and grease a muffin tin.
2. Soak the psyllium husk in ½ cup milk.
3. Blend 1½ cups oats until finely ground. Leave the rest whole.
4. Mix mashed bananas, eggs, sweetener, vanilla, remaining ½ cup milk and the soaked psyllium husk.
5. Add the baking powder, salt, bicarb and cinnamon to the wet ingredients and mix until just incorporated. Leave to soak for a few minutes. Fold in the dried fruits and nuts (if using).
6. Scoop into the muffin tray, sprinkle with extra oats and press down to stick. Bake for 20–25 minutes.
Maize meal is one of our country’s favourite food staples. It’s inexpensive and oh-so-easy to cook or bake with – like in these yummy spinach muffins.