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

   Preheat the oven to 180°C and prepare a muffin tin; mash the banana separately so it disperses evenly through the oat-and-egg batter.

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.