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Start your day with a feel-good muffin! A few easy tweaks mean a freshly baked healthy breakfast muffin won't derail your diet! #muffins #breakfastmuffins #healthymuffins #healthybananamuffins #veganmuffins | Recipe on thecookandhim.com

Healthy Breakfast Muffins

Prep: 20 mins | Cook: 25 mins | Total: 45 mins | Quantity: approx 12 muffins

Ingredients

  • 1 cup (230ml) unsweetened almond milk
  • 1/2 tblsp apple cider vinegar
  • 1/2 tsp vanilla extract
  • 2 ripe bananas – the spottier the better
  • 1/2 cup (90g) coconut sugar
  • 2 cups (300g) wholemeal flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tsp ground cinnamon
  • 1/4 cup (50g) coconut oil – melted (can sub with preferred oil)
  • 3/4 cup (115g) sultanas
  • 1 -2 tblsp (approx) rolled oats

Instructions

  1. Preheat your oven to 180 Fan / 200 C / 400 F / Gas 6 and line 12 muffin cups with cases
  2. In a jug or small bowl whisk together the milk, vanilla and vinegar and set aside
  3. Peel the bananas, break into chunks and mash in a large bowl
  4. In a separate bowl mix together the flour, sugar, baking powder, baking soda and cinnamon
  5. Add the milk mixture to the bananas and stir together
  6. Add the bowl of dry ingredients and mix well with a rubber spatula, adding the sultanas roughly half way through mixing. Stir up from the bottom of the bowl, making sure no flour 'pockets' remain
  7. Spoon the mixture evenly between your muffin cups, filling each cup 2/3 full then sprinkle a few oats over each muffin
  8. Bake for 25 minutes until a cocktail stick inserted into one of the muffins comes out clean
  9. If you're not eating these immediately leave to cool in the tin for 5 minutes before transferring from the tin to a wire rack and allowing to cool completely. Store in an airtight container
  10. These are lovely cold as well as warm and can easily be frozen

Recipe by The Cook & Him at https://thecookandhim.com/recipes/healthy-breakfast-muffins/