fibre muffin
ideal on-the-go brekkie
This is one of our favourite recipes (ever!).
These muffins make a delicious, slightly sweet breakfast to have with yoghurt and fruit. Or fling them in the handbag for a mid-morning snack!
high-fibre | veggie
serves
makes 12 muffins
ingredients
2 large bananas (about 225g), mashed
2 large eggs, lightly beaten
125ml maple syrup or runny honey
75ml vegetable or other neutral oil
75ml live plain yogurt
1 tsp vanilla extract
250g wholemeal flour
50g porridge oats
2 tsp baking powder
½ tsp cinnamon
for the topping
50g pecans, chopped
25g seed mix
method
- Preheat the oven to 180C (fan 160C).
- Line a 12-hole muffin tin with muffin cases.
- Stir together the banana, eggs, maple syrup, oil, yogurt and vanilla until smooth.
- Tip the flour, oats, baking powder and cinnamon into a large bowl.
- Pour in the wet ingredients and stir together until well combined.
- Divide the mixture between the muffin cases.
- Then sprinkle over the pecans and seed mix.
- Bake in the oven for 20-25 minutes until cooked through. ⠀⠀⠀⠀⠀⠀⠀⠀
storage
Store in an airtight container for up to 3 days. Or can be frozen for up to 3 months.
