Thursday, 2 March 2017

Breakfast muffins with banana, oats and apricots...

I love baking and I especially love quick recipes which require little more effort than throwing together some ingredients to make a delicious treat which is ready in no time. That is how I spent my Sunday evening recently; I was kindly sent some food goodies by Fuel PR, including Tarantella Italian organic tomato passata, plum tomatoes and organic Tumeric and Apricots from the brand Crazy Jacks.

I will use the Tarantella products to make chilli or pasta sauce, as the sweet and tangy Italian tomatoes will make a perfect addition to these dishes. I decided that I was in the mood to bake something sweet but wholesome on this occasion, the kind of muffin which is ideal for breakfast or equally as a snack at other times of the day.

I adapted one of my favourite banana loaf recipes in to a breakfast muffin recipe, by adding chopped apricots and porridge oats.

The result was a tray of muffins which were so tasty; not overly sweet with a delicate banana flavour and satisfyingly chewy pieces of apricot. Of course, I just had to add a more indulgent spin to these with salted caramel and chocolate buttercream icing, made by adding a spoonful of salted caramel chocolate spread to buttercream icing.

These make the ideal breakfast muffins because they are very filling and the oats and fruit make them a great morning energy boost.
This recipe is a good way of using up overly ripe bananas too; the riper they are the better because they make the muffins rich and moist.

140g butter or margarine
140g caster sugar
2 large free range eggs, beaten
140g self-raising flour
1 teaspoon of baking powder
2 ripe bananas, mashed
2 tablespoons of porridge oats
A handful of ready to eat soft apricots, chopped

Mix the above ingredients together in a mixing bowl until they form a smooth mixture. Pour in to silicone muffin trays. Bake at 180C/gas 4 for about 25 minutes, until the muffins look risen and golden and they spring back when gently pressed.
For the icing, cream together 50g butter with 100g icing sugar and a splash of milk, as well as a spoonful of good quality chocolate spread to make a rich buttercream icing. Once the muffins are cool, spread the icing over each one with a palette knife and decorate with walnuts or banana chips. These muffins taste as good as they look and they are equally perfect for a quick breakfast or a satisfying snack along with a cup of coffee.

What do you all think, do you like the sound of these breakfast muffins and have you ever baked anything similar? As always I cannot wait to hear your thoughts and thank you so much for reading this post.

Until next time,




  1. they seems so delicious..
    thanks for sharing

  2. Looks amazingly delicious....Kisses, Neha

  3. Wow, these look so yummy! I wouldn't have thought to pair banana and apricots so this is a new twist that I need to try. What a great breakfast muffin or a sweet treat to enjoy with some coffee. Thanks for sharing! xoxo, Christine