Healthy Breakfast Muffins

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.

Recipe uploaded by

annie

2 ratings 5

Recipe by annie

Member

Difficulty and servings

Makes 12 muffins

Preparation and cooking times

10 minutes cooling time

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.
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.
In a separate bowl whisk the egg whites until soft peaks form.
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.
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.
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.

Latest comments and suggestions

Renata

03 June 2011

Renata rated and commented on this recipe

The flavour is amazing but the texture not so much. It's a bit heavy when it should be more fluffy. I've added a but of wallnuts and used sultanas instead of blueberries.. The flavour combination is excellent! And it's a perfect breakfast muffin.

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Ellie

12 April 2012

Ellie rated and commented on this recipe

I love these muffins. I've altered the recipe to suit myself, though the original was grand. I use 100g of each flour, reduce the sugar to 60g, beat the whole eggs in with the milk and oil, use skimmed milk, and add TONS more fruit. I use about double the weight at least - of mixed berries (usually blueberries and blackberries or raspberries) and dried cranberries or raisins. . I eat a muffin every morning for breakfast, but they're also great high fibre, low fat, snack that will give you one or two portions of fruit for the day depending how much you add to the recipe.

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Mistmoon

26 April 2012

Mistmoon commented on this recipe

How many calories do you think are in these?

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