Breakfast muffins
Easy to make, high in protein andfull of fruit, these breakfast muffins will help you start the morning right.
Nutrition
Calories: 110kcalCarbohydrates: 14.5gProtein: 4.2gFat: 4.2gSaturated Fat: 0.7gCholesterol: 28mgSodium: 22mgFiber: 1.5gSugar: 6.8g
Ingredients
- 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
Instructions
- 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.
Notes
- Once cool, the muffins can be enjoyed right away, or frozen in batches for easy breakfast snacks.
- They can last in an airtight container for about 3 days.
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