Banana Oat Egg Breakfast Muffins

What you need

Ingredients

Measured for 6 servings.

• 270 gOats, dry
• 480 gBanana
• 300 gEgg, whole
• 480 gSkyr
• 300 gMilk 1.5%
• 12 gbaking powder
• 6 gground cinnamon

Make it

Method

1. 01

   Weigh and prepare all ingredients for Banana Oat Egg Breakfast Muffins: 270 g Oats, dry, 480 g Banana, 300 g Egg, whole, 480 g Skyr, 300 g Milk 1.5%, 12 g Baking Powder, 6 g Ground Cinnamon. Wash produce and cut or grate it as the recipe requires. Keep raw animal products separate from ready-to-eat ingredients, and wash used bowls and knives promptly.

2. 02

   Preheat the oven to 180°C and line or lightly prepare the muffin tin before mixing the batter.

3. 03

   Mash the banana until mostly smooth. Whisk in eggs, skyr and milk, then fold in oats, baking powder and cinnamon until no dry pockets remain.

4. 04

   Rest the batter for 5 minutes so the oats absorb some liquid, then divide it evenly between the muffin cups.

5. 05

   Bake for about 22 minutes, rotating the tray once if needed, until the tops are set and a skewer inserted in the centre comes out without wet batter.

6. 06

   Cool for 5–10 minutes before removing from the tin; the crumb firms as steam escapes.

7. 07

   For fully cooked egg preparations, continue until the whites and yolks/mixture are set; egg dishes can be checked around 71°C.

8. 08

   Use the finished weight to divide the recipe into 6 equal servings where practical; this keeps the portion size aligned with the nutrition calculation.