Two Minute Banana Breakfast Muffins | Recipe

I’ll admit it, I’m not the best at waking up early. The lure of the snooze button is often too much to resist and it’s on mornings like these that I’m ever grateful for these quick and healthy breakfast muffins. They take less than 5 mins to whip up and at under 150 cals each, they’re the perfect way to start a busy day on the go. Read on for the full recipe.

These are actually a variation of my 5 minute pancake recipe. For days when sitting to eat pancakes is a no-go, I do them this way instead. It’s the same simple batter, you just bake it instead of (dry) frying it leaving you time to jump in the shower.

Ingredients (makes 2 servings)
1 Banana
1 Egg
1 Cup Oats
Optional: 1/2 Teaspoon Baking Powder (only needed if you’re making the blended version *see below* and want them extra fluffy!)

You can certainly add some fun extras to your muffins if you like. Berries, seeds, nuts and honey all make find added extras but on days when I’m in a super hurry these three ingredients do me just fine!
Preheat your oven to 200c (180c for fan assisted). There are two ways to do this; if you’re in a real hurry and/or your like oaty muffins then simply mash all of the ingredients together in a bowl, spoon into into muffin cases and bake for 10-15 minutes. This is super fast and gives you a grainy, muffin that’s flapjacky. If you have an extra 60 seconds and you prefer a smooth muffin, once mashed spoon the mixture into a food processor and blitz for 30 seconds until it makes a smooth paste. Then spoon and bake as before.

If I’m running late I’ll get up, switch on my oven and kettle at the same time and go to brush my teeth. I come back, whip up the mixture and shove it the oven whilst I make a coffee in a to go cup, it’s so quick! 15 mins later, I’m showered and dressed, my freshly baked muffins are done and my coffee is the perfect sipping temperature.

This time I made mini muffins as they’re so effing cute and I’ll have two but if I’m having Starbucks withdrawals, I’ll spoon twice as much mixture into the each case so that the muffins rise over the top like large traditional muffins. Makes me feel more like I’m having a shop-bought treat.

On a week when I’m being super organised, I’ll whip up a batch on a Sunday and keep them in an airtight container so that George and I can grab and go as we please. I’ve yet to try freezing them but I have a feeling this could work really well too, leaving you to defrost them in the microwave while you brush your teeth – anything for an extra five minutes of sleep!

I love sharing time-saving tips like these as there’s just no need to have soggy cereal or a sugar-filled cereal bar for breakfast when you can have a delicious, freshly baked muffin. I have lots of other tricks like this up my sleeve so keep checking back for my next instalment.

Thank you for reading! In between posts you can see what I’m up to on Instagram stories here @missjadefraser – Jade xx

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