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Fruity Breakfast Muffins Recipe

Name: Fruity Breakfast Muffins
Prep time: 8 min
Cook time: 25 min
Total time: 33 min
Yield: 10
Ingredients: 200g plain wholemeal flour; 50g jumbo oats; 1.5 tsp baking powder; 0.5 tsp baking soda; 100g plain yogurt; 50g coconut oil, melted; 1 medium egg; 2 bananas mashed; 2 tbsp honey; 1 tsp vanilla extract; 2 clementine’s; 80g blueberries

My Fussy Eater | Easy Family Recipes

Delicious and hearty Fruity Muffins made with filling and nutritious ingredients, perfect for a grab-and-go back to school breakfast for kids and adults too!

Ingredients

200g plain wholemeal flour

50g jumbo oats

1.5 tsp baking powder

0.5 tsp baking soda

100g plain yogurt

50g coconut oil, melted

1 medium egg

2 bananas mashed

2 tbsp honey

1 tsp vanilla extract

2 clementine’s

80g blueberries

Method

Preheat the oven to 180c and line a muffin tin with 10 muffins cases.

In a large bowl mix together the flour, oats, baking powder and baking soda with a spoon.

In another bowl or jug add the yogurt, coconut oil, egg, mashed banana, honey and vanilla and mix well.

Add the wet ingredients to the dry ingredients and fold until just combined. Then fold in the Add the juice and zest of the clementine’s and the blueberries.

Use an ice cream scoop to divide the mixture between the 10 muffin cases.

Bake in the oven for 25 minutes until golden brown on the outside and cooked through.

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