Healthy breakfast muffins
- Good Food member
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Easy
Total time: 45 mins
0 reviews
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This recipe was submitted by a Good Food member and has not been tested by our team.
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"I cant actually take credit for this recipe but i have added some additions. It tastes fabulous, is full of really healthy stuff and is the perfect for a breakfast on the go."
Ingredients
Units:
MetricUS
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125g plain flour
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75g wholemeal flour
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200g rolled oats
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75g brown sugar
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3 tsp baking powder
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1 tsp cinnamon
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1 tsp salt
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2 bananas
mashed
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2 large eggs
seperated
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3 tbsp sunflower oil
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250ml milk
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125g blueberries
Other ideas:
- Add 50g currants to the mixture for a fruity muffin
- Substitite 50g of the rolled oats for 50g desiccated coconut
- Add 50g chocolate chips of your choice for a naughty but nice breakfast muffin
- Add 50g other dried fruit such as cranberries
- Add 50g hazelnuts or other nuts chopped up small
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Method
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step 1
In a large mixing bowl, combine the plain flour, wholemeal flour, oats (or oats and coconut if using), brown sugar, baking powder, cinnamon and salt.
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step 2
Create a well in the centre of the dry ingredients and add the mashed bananas, egg yolks, milk and sunflower oil. Mix together gently with a wooden spoon until a wet batter forms but do not overmix.
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step 3
In a separate bowl whisk the egg whites until soft peaks form.
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step 4
Gently fold the egg whites into the muffin batter along with the blueberries and any other additions you wish to include until everything is mixed through evenly.
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step 5
Divide the muffin mixture between 12 individual muffin cases and place in a preheated oven at 200C/fan 180C/gas mark 6 for 25 minutes until well risen and golden brown ontop.
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step 6
The muffins will keep for up to 4-5 days in a sealed tin or plastic container but preferably eaten on the day or day after baking for a fresher muffin. The muffins can also be frozen in a zipped plastic bag, thaw for 1 hour or until defrosted then pop in the oven for 10 minutes to reheat.
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