There is nothing quite like starting the day off with a delicious Sunday breakfast. Because it is the perfect time to catch up with family or friends over a leisurely meal. A favorite for breakfast or a quick snack, these muffins are great for groups and make a perfect addition to your Sunday breakfast. You can also get creative by adding fruit, nuts, fillings, or even going gluten-free with some batches!
Lets say before we start the recipe that a smooth consistency is very important. You can also use Beko hand mixer. It will provide a smooth mix for you with stainless steel beaters.
Here is the Breakfast Muffin recipe!
TYPE
Breakfast
Serving
2
Total Time
50 MIN.
Ingredients:
● 3 large very ripe bananas (1 ½ cups mashed)
● 2 large eggs
● 160 g rolled oats
● 50 g hazelnut flour
● 60 ml olive oil
● 80 g pure maple syrup
● 1 tablespoon pure vanilla extract
● 1 teaspoon baking soda
● 1 teaspoon baking powder
● 1 teaspoon cinnamon
● ½ teaspoon allspice
● ¼ teaspoon salt
● For the frosting;
● 100 ml cream
● 10 g Mix berries
Step by step:
1. Preheat the oven to 175 C°.
2. Place all ingredients in a blender, breaking the bananas into pieces as you add them.
Blend everything high for a minute or two until a smooth batter forms.
3. Place 8 to 9 muffin cups into a muffin tin and pour the batter divided evenly
between the cups; the number of muffins will depend on the size of the bananas and
type of oats*. Sprinkle the tops with extra oats and gently press them down.
4. Bake for about 30 to 35 minutes. Rest for 10 minutes.
5. Blend mixed berries until they become puree. Whisk cream at high speed for
whipped cream.
6. Mix two of them and keep on the fridge until used.
7. Serve with fresh fruits and berries whipped cream. Enjoy!
