Breakfast Muffins

These are super tasty and great for breakfast on the go or a snack to give you some energy throughout the day.
The topping makes them crunchy while the inside stays fluffy and light.

Cake Ingredients

250g light brown sugar
2 eggs
150g mashed bananas
280g plain flour
1 teaspoon baking powder
1 teaspoon bicarb of soda
1 teaspoon ground ginger
100g chocolate chips
140g melted butter

Topping Ingredients

30g rolled oats
1 teaspoon ground ginger
1 teaspoon light brown sugar

Method

Preheat oven to 170 degrees

* Put the sugar and eggs in a bowl and mix by hand or with a mixer until combined. Beat in the mashed banana.
* Add the flour, baking powder, bicarb of soda and ginger to the bowl, mix until well combined.
* Add the chocolate chips and mix in well.
* Pour in the melted butter and fold in until well combined.
* Divide mixture into your 12 hole muffin tray.

* Mix together the topping ingredients and add to the top of each of the muffin mix. Using a bamboo stick I then stirred this into the top slightly to mix it in.

* Bake in the oven for 20 minutes or until golden and a skewer comes out clean.

Enjoy with a cuppa.


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