Healthy Breakfast Muffin Recipe

Are you always in a rush in the mornings and forget to have breakfast or do a cheeky McDonald’s stop on the way to work?

I could tell you to make more time for breakfast but life happens and it doesn’t always work out that way. So give these healthy breakfast muffins a go, they are a fantastic on the go breakfast or snack option. Packed with low GI carbohydrates to keep you going, fibre for your gut health and fruits and veggies to boost your vitamin and mineral intake.

These muffins are a delicious option the whole family will love.

Preparation Time:

10 minutes prep, 15 minutes cooking

Serves:

12 regular sized muffins

Macronutrients: 

Based on 1 muffin (note 1 muffin as a snack, 2 as a meal)

• Calories: 121
• Carbohydrates: 16g
• Protein: 3g
• Fats: 5g
• Fibre: 5g

Ingredients: 

• 1 cup mashed very ripe banana (about 2 regular bananas)
• 1/2 cup grated apple or 1/3 cup apple purée
• ½ cup grated carrot or zucchini
• ¾ cup milk (any milk of choice, I use Low Fat Dairy Milk)
• ¼ cup coconut oil (I like this for the taste but you could also use melted unsalted butter)
• 1 large egg
• 1 tsp vanilla extract
• 1 cup whole wheat flour
• ½ cup rolled oats
• 1 tsp cinnamon
• 1 pinch salt
• 1 tsp baking powder
• 1 pinch bi-carb soda

Method:

1. Preheat fan-forced oven to 180⁰C and grease a 12 cup muffin tray with non-stick spray
2. Place the banana, apple, carrot/zucchini, milk, oil, egg, and vanilla into a medium bowl. Stir together
3. Gently, but thoroughly, stir in the flour, oats, cinnamon, baking powder, bi-carb soda, and salt
4. Divide batter among the prepared muffin pan
5. Bake for 13-16 minutes or until a skewer or fork comes out clean
6. Let cool for a few minutes in the pan, then transfer to a wire rack to cool fully