Breakfast Muffins

This recipe was found during my ongoing quest to find healthy baking options. These breakfast muffins quickly became a favourite in our household. They are so easy to make, they’re healthy, and they’re great snack for when you’re on the go, or when you’re craving something sweet but are trying to eat healthy.

You have to pay close attention to this one to make sure you get all the instructions J Preheat your oven to 220°C. Put the mashed bananas, oats, eggs, vanilla essence, and baking powder in a big bowl and mix them all together.

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Add the fruit and stir so it’s mixed evenly through (if you’re using blueberries make sure you don’t mix too much, unless you’re okay with bright purple muffins).

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For this batch I used lessi (papaya and coconut chunks)

Grease a muffin tin and spoon the mixture in. You can fill it basically all the way to the top as these muffins don’t rise much. So this bit is the hardest part of the entire recipe. Pop the muffins in the oven and cook at 220°C for five minutes, then turn the oven down to 190°C and cook for another 10-15 minutes. Leave the muffins to cool for a bit before you take them out of their tins.

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These muffins are best slightly warm, but are great cold too. I always make a big batch so we can freeze some for later use. These photos are from a triple mixture which made 12 full size muffins and 14 mini muffins.

Ingredients (makes about 6 muffins)

  • 1 cup of oats
  • 1 cup of mashed banana
  • 1 egg
  • 1 tsp of vanilla
  • 1 tsp of baking powder
  • ½ cup of fresh or frozen fruit (I used coconut and lessi (papaya) in this batch, but in the past I’ve used frozen raspberries, and frozen blueberries).

Method

  1. Preheat your oven to 220°C.
  2. Put the mashed bananas, oats, eggs, vanilla essence, and baking powder in a big bowl and mix them all together.
  3. Add the fruit and stir so it’s mixed evenly through (if you’re using blueberries make sure you don’t mix too much, unless you’re okay with bright purple muffins).
  4. Grease a muffin tin and spoon the mixture in. You can fill it basically all the way to the top as these muffins don’t rise much.
  5. Pop the muffins in the oven and cook at 220°C for five minutes, then turn the oven down to 190°C and cook for another 10-15 minutes. Leave the muffins to cool for a bit before you take them out of their tins.
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