>Whole Wheat Banana Breakfast Muffins


Let me give you a little insight into what a typical day in my life looks like.

6am: Alarm goes off. Hit the snooze button at least three times. Why does bed seem so much comfier and warmer when you have to get up super early in the morning?

6:30am: Finally get out of bed. Have a quick shower, get dressed, put on a little make up, grab my bag and out the door.

7:17am: Get on the bus into the city for school! Read up on the recipes and theory behind what we’re baking in class today. I’m hungry. Eat a whole wheat banana breakfast muffin for breakfast.


7:50am: Arrive at school. Stash my bags in my locker and head up to my classroom for a mentally draining and completely boring 4 hours of theory.

8am: First theory class of the day starts! Bullying in the workplace.

9:50am: 10 minute break between classes. Bored. Eat a whole wheat banana breakfast muffin as a snack.

10am: Theory class number 2 – intro to hospitality. We never actually learn anything in this class, for real. Fall asleep on my desk.

12pm: 30 minute break to have lunch and get changed for practical class. No time to buy lunch. Eat another whole wheat banana breakfast muffin while getting changed.


12:30pm: Pastries prac class! Today we’re making scotch puff pastry, sausage rolls, apple turnovers, chilli cheese twists, filo pastry and apple strudel. Baking all this food makes me totally hungry.

4pm: Finish all our baking a little early, so sit down as a class for some pastries theory while we eat sausage rolls, apple turnovers, chilli cheese twists and apple strudel. Am ridiculously full.

4:30pm: I head home where I probably have dinner, maybe catch up with a friend, maybe walk my dog, maybe watch 3 back to back episodes of Once Upon a Time and maybe procrastinate over doing some homework while I really do some blogging.

10:30pm: Bed! Ready for another 6am start tomorrow.


See? Whole wheat banana breakfast muffins saved my life as an on-the-go breakfast/snack/lunch. The whole wheat flour, all those bananas and the yogurt in there makes me feel less guilty about eating so many of them, too.

Try these! They may just get you through a busy day, too.


WHOLE WHEAT BANANA BREAKFAST MUFFINS

1 1/2 cups whole wheat flour
1/2 cup sugar
1/2 tsp baking soda
1/2 tsp salt
1 egg
1 egg yolk
3 ripe bananas, mashed
1/4 cup buttermilk or yogurt
80g unsalted butter, melted (5 tbsp + 1 tbsp)
1 tsp vanilla essence

Preheat the oven to 180 C (350 F) and line a 12 hole muffin tin with cupcake liners.

In a large bowl, combine the flour, sugar, baking soda and salt.

Add the eggs, mashed bananas, yogurt, melted butter and vanilla. Stir until just combined.

Fill the cupcake liners 3/4 full with batter.

Bake for 20-25 minutes, until a skewer inserted comes out clean. Makes 12 muffins.

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11 Comments

Filed under Breakfast, Fruit, Muffins, Cupcakes & Bites

11 responses to “>Whole Wheat Banana Breakfast Muffins

  1. What cute little muffins! I love that they’re all whole wheat. They look yummy, and I always need ways to use up bananas :D

  2. kat

    too cute! i love how you added the bow to the muffin liners :)

  3. Amy

    You have me sold! I feel like I need these in my life for those busy days when I need delicious but nutritious sustenance. They look beautiful, also. Definitely bookmarking this.

  4. Pingback: >Chocolate Chip Biscoff Streusel Muffins | Butter

  5. ri gal

    Hi. I’m in love with your blog. I have a similar story to yours, but I’ve finally realised that papercutting’s my passion. Anyway I’d like to know for how long and how these muffins can be stored? I think these muffins are the answer to my hunger pangs.

    • Haha nice to hear you have realised your passion! Store these muffins airtight in a container for 3-4 days, just keep in mind they will get drier with everyday so are best closest to the time you bake them :-)

  6. Lisa

    These were excellent! Thank you for the recipe! I actually was making them super early and forgot the butter, but they were still so good! So I guess I figured out a lower fat way to make them ;) It is so hard to find whole grain and low sugar recipes that taste good! Can’t wait to try more recipes on your blog, they all look amazing!

    • So happy to hear it Lisa! Thanks so much for the kind words! And I love that you made it without the butter and it still worked – I’ll have to try it out! :-)

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