Fruity Breakfast Muffins
10 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
- 200g plain wholemeal flour
- 50g jumbo oats
- 1.5 tsp baking powder
- 0.5 tsp baking soda
- 100g plain yogurt
- 50g coconut oil, melted
- 1 medium egg
- 2 bananas mashed
- 2 tbsp honey
- 1 tsp vanilla extract
- 2 clementine's
- 80g blueberries
Method
- Preheat the oven to 180c and line a muffin tin with 10 muffins cases.
- In a large bowl mix together the flour, oats, baking powder and baking soda with a spoon.
- In another bowl or jug add the yogurt, coconut oil, egg, mashed banana, honey and vanilla and mix well.
- Add the wet ingredients to the dry ingredients and fold until just combined. Then fold in the Add the juice and zest of the clementine's and the blueberries.
- Use an ice cream scoop to divide the mixture between the 10 muffin cases.
- Bake in the oven for 25 minutes until golden brown on the outside and cooked through.