Blog

I’m always in a rush in the morning and never really feel like chowing down on some breakfast let alone have time for it. These ‘Healthy Banana Oat Breakfast Muffins’ are the perfect breakfast on the go or even mid-late morning snack. The banana keeps your fuller for longer and the oatmeal is slow releasing energy, not only that but the flax seed is rich source of vitamins, minerals and Omega 3. Making this the perfect little breakfast muffin that’s low in fat, calories and sugar. Here’s how i made them…

Makes:  22 Muffins Calories: Est 85kcal per muffin

Ingredients:
2.5 cups of plain porridge oats
1 cup of plain low fat Greek yoghurt
1 tsp baking soda
2 tsp baking powder
2 medium eggs
2 tsp flax seed
0.5 cups of runny honey
1 tsp vanilla essence
2 medium over ripe bananas (the darker the better)

Method:
Preheat the oven to 200C Gas Mark 6
Add the porridge oats into a blender and pulse for 10 seconds so the oats are partially blended
Pour the oats into a bowl and combine the eggs, vanilla essence, honey and flax seed. Mix the ingredients together with a spoon until evenly combined.
Then add your Greek yoghurt and over ripe bananas into the bowl (I would of preferred mine to be a little more freckled but unfortunately I couldn’t wait!) and using your hands, crush them into the other ingredients.
Once the mixture becomes a thick batter add your bicarbonate of soda and baking powder and fold into the mixture using a spatula or spoon.
Line your muffin tin or pop your muffin cases onto a baking tray and add 1.5 heap table spoons of the mixture into each case.  As mentioned this recipe makes 22 breakfast muffins.
Put your tray on the middle shelf and leave to bake for 18-20 minutes or until golden brown.

The great thing about this recipe is you can pop them in your fridge and they’ll last around 7 days, During this time they also become more banana flavoured!

Beki Xo