If you leave all the ingredients ready the night before, making these banana fudge muffins for breakfast is a piece of cake.
Not that I do it myself very often. I always mean to make muffins and pancakes for breakfast at weekends. Muffins can be ready inside half an hour if you get your act together. Pancakes are dead easy if you have a big glass jar with ready combined dry ingredients.
The reality though is that at weekends when my husband is around I let him take over breakfast. And he’s not so hot at baking. In fact that’s an understatement, I don’t think he baked anything in his life that wasn’t either a potato or during a school home economics lesson.
So I benefit from eggs in various permutations for Saturday and Sunday breakfasts. Ted’s favourite was boiled eggs for ages but mercifully we’ve convinced him that scrambled eggs are good too.
Ted would be cock-a-hoop if Daddy baked muffins for breakfast but I know it’s never going to happen. If we’re ever to get muffins for breakfast or pancakes with bacon and syrup, it’s only ever going to be through my own efforts.
I originally baked these banana fudge muffins for a baby centre post but ended up publishing the caramelised apple muffins instead. I did not want to let the banana version slip past unpublished since they were the first time I used my new Le Creuset baking tin.
My old 12-hole baking tins were starting to look a bit shabby so this one has become my favourite. I like the bright orange silicon grips on the side, you get a firm grip on the tray even with oven gloves on. You might have caught fleeting glimpses of this tray in my perfect vanilla cupcakes video but here it is again in all it’s glory.
With thanks to Le Creuset for sample baking tins.