KIWI AND BANANA BREAKFAST MUFFINS

This morning I made these muffins for breakfast which was a lovely change from usual breakfast. These will be great as a snack at any time of the day or as a tea time treat. I added no sugar for this recipe because of natural sugars from honey and banana but if you prefer them really sweet, add 2 tbsp brown sugar to the mixture. It was sweet enough for me especially with spread of honey on top before serving. It is my own creation and enjoyed making them. Hope you enjoy too.

Below makes 12 muffins.

INGREDIENTS

• 2 cups of whole meal flour
• 1 and half  cups of oats
• 2tsp baking powder
• pinch of salt
• 1 tsp mixed spice
• 5 tsp of poppy seeds
• 2 large or 3 small bananas, mashed
• 2 eggs, beaten
• 1 cup milk
• 5 tbsp oil
• 5 tbsp clear honey or pekmez
• 2 tbsp tahini paste ( optional )
• 2 kiwis, diced
• extra jam or honey for glazing.
• sprinkle of poppy seeds.

Preheat the oven to 200C, 180 Fan setting.

Prepare the muffin tin with paper cups or lightly grease the bun tins with oil.

1) Sieve the flour with baking powder and salt. Stir in the oats, spice, poppy seeds in a bowl.

2) In a separate bowl, mix beaten eggs, milk, oil, honey, tahini and mashed bananas. Add this mixture into the bowl with dry ingredients.

3) Mix lightly until all the ingredients are combined, then stir in the chopped kiwi fruit.

4) Divide the mixture into the prepared tin and bake for 20- 25 minutes. Leave muffins to cool in the tins. Transfer them on to a wire rack to cool completely.

5) Warm jam or honey and spread over muffins. Sprinkle with poppy seeds just before serving.