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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 15 muffins

Ingredients

  • 1 cup (230ml) unsweetened almond milk
  • 1/2 tblsp apple cider vinegar
  • 2 ripe bananas – the spottier the better
  • 1/2 cup (90g) coconut sugar
  • 1/2 tsp vanilla extract
  • 1/4 cup (50g) coconut oil – melted (can sub with preferred oil)
  • 2 cups (300g) wholemeal flour
  • 2 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1 tsp ground cinnamon
  • 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 15 muffin cups with cases
  2. In a jug or small bowl whisk together the milk with the vinegar and set aside
  3. Peel the bananas, break into chunks and mash in a large bowl
  4. Add the coconut sugar, vanilla and melted coconut oil to the bananas and whisk together
  5. Whisk in the milk and vinegar mixture
  6. Sift in the flour, baking powder, bicarb and cinnamon and use a rubber spatula to mix everything together, stirring up from the bottom of the bowl making sure no 'pockets' of flour remain
  7. Stir in the sultanas
  8. Spoon the mixture evenly between your muffin cups, filling each cup 2/3 full then sprinkle a few oats over each muffin
  9. Bake for 25 minutes until a cocktail stick inserted into one of the muffins comes out clean
  10. 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
  11. 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/