Superfood Breakfast Muffins with Manuka Honey
These tender banana-oat muffins combine wholemeal flour, chia seeds, flaxseed, and Manuka honey in a simple 30-minute breakfast bake.
Servings: 12
Adjust the serving amount to scale the ingredient list. Written quantities in the steps refer to the original recipe; adjust them in the same proportion. Timing may vary with batch size.
Prep: 5 minutes
Total: 30 minutes
Ingredients
Ingredients
- 2 large eggs
- 100 g Greek or plain yogurt
- 50 ml coconut oil or butter melted
- 75 ml milk
- 75 g Manuka honey
- 2 bananas mashed
- 1 tsp vanilla extract
- 100 g plain flour
- 100 g wholemeal flour
- 50 g rolled oats
- 2 tbsp chia seeds
- 2 tbsp ground flaxseed
- 1.5 tsp baking powder
- 1.5 tsp baking soda
- to taste oats, flaked almonds, and pumpkin seeds for optional topping
Instructions
Instructions
- Preheat the oven to 180°C. 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 muffin cases and top with a sprinkling of extra oats, flaked almonds and pumpkin seeds. Bake in the oven for 20–25 minutes 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.