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Blueberry & Banana Breakfast Muffins
Sometimes you don't always have time to make breakfast in the morning. These breakfast muffins are perfect to make the night before or at the weekend when you have a little extra time.
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Prep Time
15
mins
Cook Time
30
mins
Total Time
45
mins
Course
Breakfast
Cuisine
American
Servings
6
Muffins
Ingredients
4
Small bananas
45
g
Coconut oil
50
g
Caster sugar
1
tbsp
Milled flaxseeds
1
tsp
Vanilla bean paste
225
g
Plain flour
75
g
Rolled oats
100
g
Blueberries
½
tsp
Ground cinnamon
½
tsp
Bicarbonate of soda
½
tsp
Baking powder
Instructions
Preheat the oven to 160°C fan/180°C/gas mark 4.
In a bowl mix the flax seeds with 3 tbsp of water to create the flax egg. Let the mixture sit for 5 minutes.
In a separate bowl, mash the bananas with a potato masher until they form a puree.
Mix together the bananas, flax egg, melted coconut oil and vanilla bean paste in a bowl.
Stir in the rest of the ingredients until a thick batter is formed.
Line the muffin tin with 6 muffin cases.
Place an ice cream scoop worth of batter in each muffin case and put in the oven to bake for 30 minutes or until they are golden brown.
Once baked, remove from the baking tray and place on a wired rack to cool slightly before serving.
Notes
The Blueberries in the muffins can be switched out for blackberries or raspberries to add variety to the muffins.
Keyword
banana, blueberry, breakfast, muffins