If you’ve got 5 minutes – you’ve got time to get a batch of these on the go!
In response to my little one spending a little too long on a somewhat strange stage of only wanting to eat pistachios and yoghurt for breakfast – I’ve been on the hunt for something a bit fun, delicious and better rounded nutritionally.
Enter: The Basic Banana Breakfast muffin!
These muffins only have around a teaspoon of added sugar per muffin (from honey), are low in sodium, contribute around 20% to their daily fibre needs and are an excellent source of potassium – all in an appropriately size portion. Bonus: They are also great for lunchboxes (no nuts!), snacks on the go – or with a touch of vanilla yoghurt for a little dessert after dinner.
This recipe is uber simple, doesn’t have a million ingredients and takes 5 minutes to prep. Though it doesn’t come with any promises that it tastes like super decadent, sweet cake (it’s not supposed to – it’s supposed to be a respectable breakfast food!) – it’s been a hit at our house with both the big and little kids alike.
Serves: 12 muffins, 24 mini-muffins
- 2 ripe bananas
- 2 eggs
- 200g wholemeal self-raising flour
- 2-3 teaspoons cinnamon
- 80g honey (4 tbsp)
- 45-50g coconut oil (3 tbsp)
- 250ml full-cream milk (1 std cup)
- 100g oats (1 std cup)
- 45g dessicated coconut (6 tbsp)
- Pre-heat oven to 180
- Prep a 12 muffin or 24 mini-muffin tin (either by greasing or lining with paper cups).
- In a blender or food processor – puree bananas.
- Dump all the other ingredients on top of the bananas and combine on low speed until blended.
- Spoon into muffin pan and pop into the oven
- Bake 20-30 until golden and skewer comes out clean
Best served: Warm with a touch of butter or with vanilla yoghurt
For those interested in the estimated nutritional profile – in one of the large muffins:
- Energy: 200Cal
- Fat: 8g
- Protein: 4g
- Carbohydrate: 30g
- Added sugar (from honey): 5g
- Fibre: 4g
- Sodium: 140mg
- Potassium: 125mg
Let me know if they’re also a hit at your house!