I don’t know about you, but there are some days where I find myself searching for something a little different for breakfast.
This happened this week so my husband and I decided to make these breakfast muffins. Not only are they lovely for breakfast, but they make a great mid-morning snack too, and even better, they are really simple to make.
150g dark brown sugar
200g self-raising flour
1 ripe banana, mashed
1 carrot, grated
225g butter, melted
Preheat the oven to 190°c and line a muffin tin with cases.
Beat the eggs and sugar together until light and fluffy.
In a separate bowl, sift the flour and spices together.
Use a metal spoon and fold the banana, carrot and butter into the eggs and sugar mixture.
Then fold in the flour mixture.
Spoon the mixture into the cases.
For a bit of crunch, sprinkle over some leftover granola, or oats, nuts and seeds.
Bake the muffins in the oven for around 25 minutes or until raised and a skewer inserted into the middle comes out clean.
Remove the muffins, leave to cool slightly, then enjoy.
PHOTOS: NIKKI GALLEY