I continue to explore breakfast topic and I should say I am fascinated with ones I can prepare the day before. It’s priceless to have some free time in the morning when everybody has a pile of stuff to be done, everybody is a hurry and – everybody seeks for Mommy’s help. So I’d rather help my kids get ready for their day than to spend time in front of oven.

These banana & cinnamon muffins are from the book of Donna Hay. They are light enough for the morning, yet very nutritious, full of flavour and energizing.

To make 12 big or 24 small muffins you’ll need:

300 g whole-wheat flour

3 tsp baking powder

110 g light brown sugar

2 tbsp honey

1 egg

310 ml milk (whole ore skimmed -as you like it)

80 g olive oil

1 tsp vanilla extract

2 small bananas, mashed

1,5 tsp ground cinnamon

65 g oat bran (oats is fine as well)

In a big bowl combine flour, baking powder, bran, cinnamon and sugar. In a smaller bowl mix egg, honey, milk, oil and vanilla extract, blend untill smooth. Then add to dry ingredients. Mix untill just combined? then fold in bananas. Spoon to the muffin tray lined with paper cases. Bake for 25 minutes on 180° C. The number and size of muffins will depend on the capacity of muffin tins. I like to do smaller ones (classic cupcake size), because of my 2 years old daughter. She can never eat the whole muffin. I make it half-muffin size, so she won’t leave half of it for the bin.

These are truly perfect for morning coffee. Make it in the evening and leave overnight and they’ll be even more tasty than right from the oven.

Enjoy your morning!