Our family loves home cooked porridge especially when it coming into winter. However some mornings (often many), I just don't even have the time to make porridge. I know it doesn't take long, but nothing will beat the stove top slow cooked porridge with mixed berries. So I wanted to try using the same ingredients I love in my porridge to make something that was quick and easy. These breakfast muffins are basically everything I would put in my porridge, just in a baked form! The kids love then, those crazy mornings. we are running out the door for school drop off or sports training, they can chuck them in the microwave for 30 seconds and run out the door. 

Preheat the oven to 200c, then line a 12 hole muffin tray with paper liners (alternatively you can use baking paper and cut a sheet into quarters)

Place the oats and milk into a bowl, stir and combine well. Set aside for 5 minutes to the oats absorb some of the milk. Add the mashed banana (we used the eku masher), honey, oil, and eggs and stir together

Add the flour, mixed seeds, baking powder, bicarbonate soda, cinnamon, and salt. Mix this together and then gently fold through the mixed berries. 

Divide the muffin mix into the 12 lined muffin holes and sprinkle the top with a few seeds or you can use some oats instead. Bake for around 20 minutes - or until golden. Keep an eye on them and they cook quickly.

Set your tray of muffins aside to rest before removing them onto a cooling rack

These muffins freeze well. You can take it out the night before to thaw or place it in the microwave to defrost like me.