I've made this recipe several times as it's a great quick and healthy breakfast or midday snack. It's based on a Martha Stewart muffin recipe but with some dried and fresh fruit additions plus a little less grated carrot (because quite frankly I have better things to do than grate multiple carrots).
This time I made it in a silicone loaf tin (8x8") however it also works in standard and even mini muffin cases (cook for about 15 mins for standard paper cases),
HEALTHY BREAKFAST BREAD
1 1/4 cups plain flour
1 cup rolled oats
1/2 packed dark brown sugar
1/2 cup raisins/sultanas
1/2 cup dried apricots, chopped
3 tbsp olive oil
1 ripe banana, mashed
1/4 cup skimmed milk
1/4 cup chopped fresh berries (I use raspberries and strawberries)
1 tbsp honey
1 carrot, grated
1 tsp baking soda
1/2 tsp coarse salt
1/2 tsp ground nutmeg
Preheat oven to 200c.
- In a large bowl mix together flour, oats, sugar, baking soda, salt and nutmeg to remove lumps.
- Add egg, banana, milk and oil and stir to combine dry and wet ingredients.
- Add dried fruit and grated carrot and stir thoroughly then finally carefully fold in the fresh fruit.
- Add batter to whatever mould you're baking in and place in the middle of the oven. For a full loaf cook for approx 1 hour (test with a skewer to make sure batter is cooked - though remember the high volume of wet ingredients means this is a moist cake).
Leave to cool on a wire rack once baked and when cool wrap in paper and store in lidded tupperware in a cool place and it should last for about a week (though it will likely have been eaten up by then). All in all this recipe takes about 15 minutes to throw together and can save a lot of time in a morning if you really need a breakfast en route (I'd definitely recommend making these into a dozen or so muffins for portability).
If you can grab yourself a little helper for the process then even better!