Healthy Breakfast Muffins
If you're forever running off to work without the time for breakfast, whip yourself up a batch of these healthy muffins, ideal for days when you just need ten more minutes in bed...
- Serves:
- 12
- Ready in:
- 30 to 60 mins
Ingredients
- 100g self-raising flour
- 100g granary flour
- 75g Stevia sugar sweetener
- 200g oats
- 3 tsp baking powder
- 1 tsp salt
- 1 tsp cinnamon
- 2 bananas, mashed
- 2 large free-range eggs, separated
- 75ml milk
- 175g Total 0% Greek Yoghurt
- 3 tbsp coconut oil
- 175g dried mixed berries
- 75g assorted seeds
Method
- 1
Preheat the oven to 200C/400F/Gas 6. In a large mixing bowl, combine the flours, sweetener, oats, baking powder, salt and cinnamon. Create a well in the centre of the dry ingredients and add the mashed banana, egg yolks, milk, Greek yoghurt and coconut milk.
- 2
With a wooden spoon, gently mix all the ingredients together until they form a wet batter. Be careful not to over mix. In a separate bowl, whisk together the egg whites until they form soft peaks.
- 3
Gently fold the egg whites into the batter along with the berries and half the seeds until it’s all mixed evenly. Divide the mixture into 12 muffin cases and sprinkle with the remainder of the assorted seeds.
- 4
Bake in the oven for 25 minutes until risen and golden brown on top.
PER SERVING: 9g FAT (Excluding extras)
Healthy Breakfast Muffins was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
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- 100g self-raising flour
- 100g granary flour
- 75g Stevia sugar sweetener
- 200g oats
- 3 tsp baking powder
- 1 tsp salt
- 1 tsp cinnamon
- 2 bananas, mashed
- 2 large free-range eggs, separated
- 75ml milk
- 175g Total 0% Greek Yoghurt
- 3 tbsp coconut oil
- 175g dried mixed berries
- 75g assorted seeds
- 1
Preheat the oven to 200C/400F/Gas 6. In a large mixing bowl, combine the flours, sweetener, oats, baking powder, salt and cinnamon. Create a well in the centre of the dry ingredients and add the mashed banana, egg yolks, milk, Greek yoghurt and coconut milk.
- 2
With a wooden spoon, gently mix all the ingredients together until they form a wet batter. Be careful not to over mix. In a separate bowl, whisk together the egg whites until they form soft peaks.
- 3
Gently fold the egg whites into the batter along with the berries and half the seeds until it’s all mixed evenly. Divide the mixture into 12 muffin cases and sprinkle with the remainder of the assorted seeds.
- 4
Bake in the oven for 25 minutes until risen and golden brown on top.
PER SERVING: 9g FAT (Excluding extras)
If you're forever running off to work without the time for breakfast, whip yourself up a batch of these healthy muffins, ideal for days when you just need ten more minutes in bed...
Healthy Breakfast Muffins was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
