Superfood Breakfast Muffins with Rowse Manuka Honey
12 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 2 large eggs
- 100g greek or plain yogurt
- 50 ml coconut oil or butter, melted
- 75 ml milk
- 75g Rowse Manuka Honey
- 2 bananas, mashed
- 1 tsp vanilla extract
- 100g plain flour
- 100g wholemeal flour
- 50g rolled oats
- 2 tbsp chia seeds
- 2 tbsp ground flaxseed
- 1.5 tsp baking powder
- 1.5tsp baking soda
- To top, optional: oats, flaked almonds and pumpkin seeds
Method
- Preheat the oven to 180c. Line a 12 hole muffin tray with paper cases.
- In a large bowl add the eggs, yogurt, coconut oil, milk, honey, banana and vanilla and whisk until well combined.
- In a second bowl add the flours, oats, chia seeds, flaxseed, baking powder and soda and mix with a spoon.
- Combine the wet ingredients with the dry ingredients and mix just enough so that everything is well combined but be careful not to over mix.
- Spoon the mixture into the muffins cases and top with a sprinkling of extra oats, flaked almonds and pumpkin seeds. Bake in the oven for 20-25 mins or until a wooden skewer comes out clean.
- Allow to cool on a wire rack before eating.
- The muffins can be stored in the fridge for up to 3 days or in the freezer and then left out to defrost for 2-3 hours when ready to eat.