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Banana Breakfast Muffin

Yields1 ServingPrep Time10 minsCook Time20 minsTotal Time30 mins

When you want your children to go to school on something tasty but filling this muffin makes a change from the usual. It's full of fibre and tastes delicious.

 300 g Spelt flour
 80 g Coconut sugar or another unrefined sugar
 55 g Ground flax seeds
 1 tsp Cinnamon
 1 tsp Baking powder
 1 tsp Bicarbonate of soda
 ¼ tsp Salt
 3 Very ripe bananas
 180 ml Milk
 120 g Greek yogurt
 Optional – two handful’s frozen blueberries

Preheat the oven to 180 degrees centigrade (fan assisted)


In a bowl, mix together the dry ingredients – flour, sugar, seeds, cinnamon, baking powder, bicarbonate of soda and salt


In a separate bowl, mix together the wet ingredients – bananas, milk and yogurt.


Mix together the wet and dry ingredients. Stir blueberries in at this stage if using.


Pour into 14 prepared muffins holes (you may need two muffin trays) – greased or lined.


Bake in the oven for 20 minutes or until cooked through – insert a cocktail stick to work out of they are cooked through or not.


Leave to cool. Remove from the tray and serve.