Healthy breakfast muffins

Perfect for breakfasts on the go and packing into lunchboxes. These little muffins are made with wholemeal flour so they will help to keep those hunger pangs at bay until lunch time. Have a go at experimenting with different fruit and nut combinations. Or if you prefer a sweeter muffin, try making some with dark chocolate chunks and maple syrup.

healthy blueberry muffins

healthy tropical muffins
zest of 1 orange,
use chopped banana and dessicated/shredded coconut for the fruit
and macadamias or hazelnuts.

Adapted from Skinny Bitch in the Kitch:-
Basic Fruit and Nut Muffins
Makes 12

- 4 tablespoons rapeseed oil
- 250g wholemeal flour
- 65g unrefined light brown sugar
- 2 teaspoons bicarbonate of soda
- pinch of sea salt
- 1 ripe banana, mashed
- 300ml soy milk
- 1 teaspoon vanilla essence
- 150g fresh or dried fruit, diced/chopped if necessary
- 60g chopped nuts (optional)

How to:-
1. Preheat oven to 190C/Gas 5. Grease a standard muffin tray or use liners, set aside.
2. In a large bowl, combine the flour, sugar, bicarbonate of soda, salt and mashed banana.
3. In a medium bowl, whisk together the soy milk, oil and vanilla essence.
4. Add the milk mixture to the flour mixture and stir until barely combined.
5. Stir in the fruit and nuts.
6. Transfer to the prepared muffin tray and divide evenly.
7. Bake for 15-20 minutes, or until a toothpick inserted into the muffin centre comes out clean.

Notes: The original recipe calls for Ener-G egg replacer but I used a ripe mashed banana instead to act as the "egg". The main reason for this is because in my household, I always have some sorry looking bananas left in their bowl at the end of the week so this is a great way to use them up.

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