Healthy Breakfast Muffins
Member recipe by anya19
ServingsServes 1 - 12 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.
- 125g plain flour
- 75g wholemeal flour
- 200g rolled oats
- 75g brown sugar
- 3 tsp baking powder
- 1 tsp cinnamon
- 1 tsp salt
- 2 bananas, mashed
- 2 large eggs, separated
- 3 tbsp sunflower oil
- 250ml milk
- 125g blueberries
- Other ideas:
- Add 50g currents to the mixture for a fruity muffin.
- Substitite 50g of the rolled oats for 50g dessiccated coconut.
- Add 50g chocolate chips of your choice for a naughty but nice breakfast muffin.
- 50g other dried fruit such as cranberries.
- 50g hazelnuts or other nuts chopped up small.
- 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.
Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
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