16 Jul Banana & Walnut Breakfast Muffins

With ingredients including banana, walnuts, oats and yoghurt, these light and fluffy muffins are the perfect on-the-go breakfast. They’re lower in sugar and calories than shop bought muffins and are generous in protein and fibre, which makes eating cake for breakfast guilt-free! 

Approx Nutritional Values Per Muffin

Cals: 243 Prot: 7g Carbs: 31g Fibre: 3.5g Sugar: 11g Fat: 11g Sat Fat: 1.8g 

Ingredients – Makes 6

• 1 cup wholemeal spelt flour or spelt flour
• 1/4 cup rolled oats
• 1/2 tsp baking powder
• 1/2 tsp bicarb of soda
• 1tsp cinnamon powder
• 1/4 cup chopped walnuts
• 2 tbsp coconut oil or extra virgin olive oil
• 2 tbsp Manuka honey
• 1 large free range egg
• 1/2 cup natural Greek yoghurt
• 1 tsp vanila extract
• 1 cup mashed banana (2 medium ripe)
• 1 tbsp rolled oats for topping

  Method

1. Preheat oven to 200 degrees.
2. Line a 6 hole muffin tin with muffin cases.
3. Combine the flour, oats, baking powder, bicarbonate of soda, cinnamon and chopped walnuts together in a large bowl.
4. Whisk the egg, yoghurt, honey, vanilla extract and mashed banana together in a small bowl, using a fork.
5. Pour the wet ingredients into the dry ingredients and mix together thoroughly.
6. Divide the mixture evenly between the six cake papers – filling them right to the top.
7. Sprinkle the tops of the muffins with the remaining oats and a little extra cinnamon.
8. Bake in the centre of the preheated oven for approx 20 minutes until risen and golden brown on top.
9. Place on a wire rack to cool before serving.

TIP: These muffins will keep for up to 3 days in a sealed container in the fridge. They can also be frozen – just warm them up for a few seconds in the microwave before eating. 

Enjoy!