Yummy Recipes

Emergency Breakfast Muffins II

In my mission to perfect my breakfast muffins….here is attempt number 2.  The wholemeal flour and oats make these muffins very filling and a great grab and run breakfast.  They have a crumbly cake texture and would be scrummy with your morning coffee.  Yummy warm out of the oven, split in half with a little butter for morning tea too.


  • 1 + 1/3 of a Cup of Wholemeal Flour
  • 2/3 of a Cup of Sugar
  • 2/3 of a Cup of rolled oats (or two sachets of microwave porridge…any flavour you like)
  • 1 Tbsp baking powder
  • 1 teaspoon of salt
  • 2 bananas, mashed
  • 1/3 of a Cup of vegetable oil
  • 1 egg
  • 1 teaspoon of vanilla extract
  • 2/3 of a Cup of milk (I used soy but use whatever you have)


Place the dry ingredients in a large bowl.  Place the wet ingredients in a smaller bowl or a jug and mix together gently.  Pour the wet ingredients into the dry ingredients and stir until combined (don’t over mix it or you’ll get tough muffins).

Oven to 160 degrees C or 325 degrees F.  Grease a 12 hole muffin pan or use muffin cases.  Divide the mixture evenly.  Bake for 25-30 minutes or until they are slightly golden on top and spring back when you gently press on them.

1 thought on “Emergency Breakfast Muffins II”

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