Blueberry, Raspberry & Banana Breakfast Muffins
These healthy Blueberry, Raspberry & Banana muffins are perfect for meal prepping a healthy breakfast or for popping in the school lunchbox. If you like banana bread, you will love these moist muffins with a gooey Blueberry and Raspberry centre! They are high in prebiotic fibre, with no added sugar, just sweetened with honey and the fantastic Folláin NOTHING BUT FRUIT range.
Prep time: 15 mins
Cooking time: 20-25 mins
Serves: 12
-
4 Ripe bananas, mashed120g Folláin Blueberry & Raspberry Jam300g Self-raising flour85g Honey1.5 tsp Vanilla extract30g Melted butter200g Greek yogurt2 large Egg or (3 medium)1 tsp baking soda2 tsps Cinnamon30g Chopped walnuts or oats for lunchbox friendly
-
- Preheat the oven to 180c
- For the wet ingredients, in a large mixing bowl, mash your bananas with a fork, then add the honey, yogurt, egg, vanilla and butter and whisk together
- For the dry ingredients, in a separate mixing bowl, whisk together the flour, baking soda, and cinnamon
- Slowly add the dry ingredients to the wet and gently mix until well combined
- Using a small ice cream scoop, add a small layer of mixture into your muffin moulds, then add a teaspoon of the blueberry jam and top with another scoop of batter
- Then sprinkle on the chopped walnuts
- Bake for 20-25 minutes or until a wooden skewer comes out clean
- Transfer to a wire rack to cool slightly and enjoy warm!
- Once cool, you can freeze these and then just thaw overnight in the fridge
Ingredients
- 4 Ripe bananas, mashed
- 120g Folláin Blueberry & Raspberry Jam
- 300g Self-raising flour
- 85g Honey
- 1.5 tsp Vanilla extract
- 30g Melted butter
- 200g Greek yogurt
- 2 large Egg or (3 medium)
- 1 tsp baking soda
- 2 tsps Cinnamon
- 30g Chopped walnuts or oats for lunchbox friendly
Method
- Preheat the oven to 180c
- For the wet ingredients, in a large mixing bowl, mash your bananas with a fork, then add the honey, yogurt, egg, vanilla and butter and whisk together
- For the dry ingredients, in a separate mixing bowl, whisk together the flour, baking soda, and cinnamon
- Slowly add the dry ingredients to the wet and gently mix until well combined
- Using a small ice cream scoop, add a small layer of mixture into your muffin moulds, then add a teaspoon of the blueberry jam and top with another scoop of batter
- Then sprinkle on the chopped walnuts
- Bake for 20-25 minutes or until a wooden skewer comes out clean
- Transfer to a wire rack to cool slightly and enjoy warm!
- Once cool, you can freeze these and then just thaw overnight in the fridge
