These healthy Banana & Blueberry Breakfast Muffins are an easy bake which can be adapted to suit personal tastes. Made with wholemeal flour, oats, and plenty of fresh fruit, they're high in fibre and sugar free, making them a great grab & go breakfast idea.
Ingredients
125g self-raising wholemeal flour
100g rolled oats
1 tsp ground cinnamon
1 tsp baking powder
2 large eggs
2 tbsp milk
100ml melted coconut oil
2 tbsp runny honey
3 medium sized ripe bananas
75g blueberries
Directions
- Pre-heat the oven to 180C/160Fan/Gas 4.
- Line a 12 hole patty tin with muffin (or large cupcake) cases.
- Tip the flour, oats, cinnamon and baking powder into a large bowl.
- Lightly whisk the eggs and milk together in a jug. Pour in the melted coconut oil, stir to combine a little.
- Pour the contents of the jug into the bowl, stirring with a fork to bring everything together.
- Mash the bananas, then add these to the bowl along with the honey. Mix well to combine all the ingredients until a gooey consistency is reached.
- Gently fold in the blueberries, then spoon the mixture into the muffin cases.
- Bake in the oven for 22-25 minutes, until the muffins have risen and a skewer inserted in the centre comes out clean.
- Leave the muffins to cool slightly, then transfer them to a wire rack to cool completely.
Notes
This Banana & Blueberry Breakfast Muffins recipe lends itself to a number of variations. Add a handful of chopped walnuts to the mixture, or stir through a few dark chocolate chips (the kids love this version).
Although not as healthy, the wholemeal flour can be substituted for white self raising flour (or a mixture of the two), use a different type of oil if you don't have coconut oil, and if you'd prefer a sweeter version, try swapping the honey for 50g of soft brown sugar.
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