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Berry Breakfast Muffins
Muffins for breakfast? Yup we're here for that! And the best bit is they're not only healthy but they're great for meal prep.
Ingredients
Ingredients
- ripe bananas
- vanilla extract
- soy milk
- maple syrup
- coconut oil, melted
- plain flour
- baking powder
- bicarbonate of soda
- ground cinnamon
- lemons, zest only
- oats, plus topping
- fresh berries, we use blueberries + raspberries
Method
- 1
Preheat the oven to 180°C fan / 200°C / 400°F and line a 12-hole muffin tray with muffin liners or baking paper.
- 2
Peel the bananas and add them to a mixing bowl then mash them with a fork until smooth and runny.
- 3
Next add the vanilla extract, soy milk, maple syrup and melted coconut oil, and stir well to combine.
- 4
Add the flour, baking powder, bicarbonate of soda and cinnamon powder and give everything a stir.
- 5
Next add the lemon zest, oats and most of the berries (save a handful for the next step). Stir gently to combine.
- 6
Divide the mixture between the 12 muffin tray holes. Smooth out the tops with the back of a spoon, then decorate with the remaining berries on top.
- 7
Bake in the oven for 20-25 minutes or until golden brown.
- 8
Serve warm, or store for 4-5 days at room temperature and in an air-tight container.
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Community reviews
Rated 5 out of 5 from 1 review
- Just perfect 👌
“My daughter and I made these muffins. For someone who doesn't like fruit, she scoffs them down..”