Breakfast muffins
Easy to make, high in protein andfull of fruit, these breakfast muffins will help you start the morning right.
Prep Time 15 minutes mins
Cook Time 25 minutes mins
Total Time 40 minutes mins
Course Breakfast
Cuisine British
Servings 12
Calories 145 kcal
- 130 g self-raising flour
- 90 g rolled oats
- 30 g ground almonds
- 2 eggs
- 150 g Greek yogurt
- 1 medium ripe banana
- 8 fresh strawberries
- 2 tbsps honey
- 2 tbsps olive oil
- 1 tsp cinnamon
- 1 tsp ginger
Preheat the oven to 180C and line a muffin tin with 12 cases.
Mix together the flour, oats, ground almonds and spices.
Mash the banana, and beat the eggs in a jug.
Chop 3 larger strawberries into quarters and set aside. Finely chop the remaining strawberries.
Make a well in the mix of dry ingredients and add the eggs, banana, oil and honey. Mix lightly to combine.
Add the Greek yoghurt and mix again, before adding the chopped strawberries and giving it a final stir. You should have a fairly soft, but not runny, batter.
Spoon into the muffin cases and sprinkle with the mixed seeds and strawberry quarters.
Bake for 20-25 minutes, until risen and just starting to brown on the top.
Turn out onto a wire tray to cool.
- Once cool, the muffins can be enjoyed straight away, or frozen in batches for easy breakfast snacks.
- You can add
- They will keep in an airtight container for about 3 days.
Keyword baking, British, cake, muffin, quick breakfast, vegan