Healthy Enough for Breakfast Muffins

Servings:  12

Ready in: 40 minutes 


2 cups traditional rolled oats

1 cup mashed banana (2-3 bananas)

2 eggs, beaten

¼ cup honey

1/2 cup milk

½ cup (125 g) natural/Greek yoghurt

2 tsp vanilla extract

¼ cup LSA (ground linseed, sunflower and almonds)

1 tsp cinnamon

2 tsp baking powder

1 cup diced fruit e.g. diced apple/pear or berries

Preheat oven to 170°C. Line 1 x 12 cup muffin tin with patty cases or spray with oil.

Place 1 cup of whole oats onto the baking tray and toast until lightly brown, around 5 mins. Stir halfway. Remove from the oven and let cool.

Blitz the other 1 cup of oats in a blender/food processor until fine.

In a medium bowl, mix the eggs, honey, milk, yoghurt and vanilla until combined.

In a separate large bowl, combine the cooled oats, ground oats, LSA, cinnamon and baking powder.

Pour the wet ingredients into the dry and mix until combined.

Fold through diced fruit.

Spoon into a muffin tin. Bake for 20-25 mins or until golden or a toothpick inserted in the middle comes out clean.

Nutrition Information (per serve):

180 Cal (756 kJ), 6 g protein, 7 g fat (1 g saturated), 24 g carbohydrates (10 g sugar), 3 g fibre, 103 mg sodium