Christina's kitchen: the blog
Whether you have 5 minutes or 5 hours we have a recipe for everyone!
According to many people, Breakfast is the most important meal of the day and sometimes, I couldn’t agree more! I can’t start my day until I’ve had a coffee and some crusty white toast with strawberry jam. If it’s the weekend and I have the luxury of time, then I’ll have poached eggs. However, if I’m being realistic I never have much time and I have to grab something quick and easy and that is generally most mornings. This is either a breakfast bar or a muffin. However, when you are trying to watch what you eat, like me, this can cause problems! Traditional breakfast items tend to be very high in sugar and very little else, so I tried to find a recipe that was a little ‘healthier’.
One of my favourite chef’s/baker is Lorraine Pascale. I’ve always loved her approach to food and flavours with such simplicity. When she brought out a book for healthier baking I was over the moon! I must have made a new recipe every day for about 3 weeks and that’s when I fell in love with her Banana and Honey Muffins. They are low in sugar but high in flavour, so it’s a win/win situation! Over the years I’ve slowly adapted the recipe to the one I’m sharing with you today. I’ve added a crunchy topping and peanut butter centre! Take one of these to the office for breakfast and you’ll be making them for everyone!
Step One| Pre-heat the oven to 200’c/180’c fan/400’f/GM 6. Fill a 12 hole muffin tin with muffin wrappers and set to one side.
Step Two| First, make the crumble topping. Finely chop the hazelnuts and set to one side. Rub together the butter and the flour until it resembles fine breadcrumbs, add the caster sugar, oats and hazelnuts and stir to mix it all together.
Step Three| Sieve together the flour, baking powder and the bicarbonate of soda in a large bowl and set to one side. In a large jug, add all the egg, milk, yoghurt, oil and honey and whisk together until it is mixed (the oil will sit on top but that’s fine, it will all mix together when you add it to the flour).
Step Four| Mix together the flour and the wet ingredients until it is thoroughly combined. At this point, it will look quite stiff but once you add the banana it will loosen slightly. Fold in the banana gently but make sure it is fully combined.
Step Five| Using a tablespoon, half fill the muffin cases with banana mixture. Add a tablespoon of peanut butter to each case and then cover the peanut butter with another tablespoon of the banana mixture. Add a coupe of teaspoons of the crumble mix to the top of the muffin.
Step Six| Bake in the oven for about 25 minutes, checking after 20! The crumble should be golden, and the muffins should be cooked all the way through. Once they are done, remove from the oven and allow to cool completely.
These muffins are great straight from the oven or eaten cold. The best thing is you can freeze them! Take one out the night before and they will be ready for breakfast the next day. The perfect quick breakfast for when you are in a rush. As always, if you make these, make sure to tag us in any images!