Updated: Jul 23, 2020
Your perfect 'breakfast to go' that keeps you full and satisfied all morning long.
What nicer thing can you do for somebody than make them breakfast? - Anthony Bourdain, Chef
I started making these banana bread muffins for Luca so that he has something for breakfast before he heads out the door in the morning. I know that otherwise he wouldn't eat a bite until lunch, and I can't really allow that. I bake these muffins once a week, and by now the recipe is "like a tattoo on my brain", as Bastian Baker would say - I could bake them in my sleep!
What you'll need for 8 muffins
(the recipe is inspired by Amanda Frederickson, hence the measuring in cup)
- 1/2 cup maple syrup
- a bit less than 1/2 cup olive oil
- 2 eggs
- 1/4 cup milk
- 2 over ripe bananas
- 1/2 cup oats
- 3/4 cup almond flour
- 1 cup whole wheat flour
- 1/2 tsp baking soda
- 2 tsp cinnamon
- a pinch of salt
Place all wet ingredients in a bowl and mix well. Mash the bananas and put them in the bowl as well, followed by all the dry ingredients. Mix well again and pour the batter into the muffin tins.
Bake at 180° Celsius for about 25 minutes (depending on the oven). Make sure that the muffins are baked through by sticking a knife into the bread. If it comes out clean, you know it is ready.
I cut the muffins lengthwise and freeze them. In the morning, I take two frozen halves and put them in the toaster. When the halves are still warm, I put a piece of chocolate in and it melts. Warm, crunchy, chocolaty... So yummy!
By now I'm not only doing these for Luca but also for me. I mean.. I have to have breakfast as well, right?