Breakfast Muffin

Healthy Breakfast Muffins/ Baked Banana Blueberry Oats

Who doesn´t love a muffin for breakfast?

Did somebody ask for healthy, moist and delicious breakfast muffins?

Gluten free, soy free refined sugar free (if you use agave syrup instead of the vanilla sugar). The perfect recipe for a breakfast on-the-go or a healthy afternoon snack. Fruity blueberries, sweet banana and crunchy shredded coconut makes a lovely little breakfast muffin, which you will love. 

 

Ingredients

130g Oats

1 big ripe Banana

1 Egg

1/4 cup of milk (almond, oat, cow)

1/4 cup of frozen blueberries

 

1 tsp cinnamon

2 tsp vanilla sugar

1 tsp baking powder

1 tsp Maca powder

A pinch of salt

A handful shredded coconut 

Total: 7 Muffins

Macros

Total: 770 calories/ 28g Protein

1 Muffin: 110 calories/ 4g Protein 

Step-by-Step Recipe

  1. Put 130 grams of Oats on a Baking Tray, mix with cinnamon and bake in the oven until golden brown (175 degrees, 6-7 minutes) 
  2. Mash the banana until smooth 
  3. Whisk the egg and the milk until combined 
  4. Mix banana with egg- milk mixture
  5. Take oats out of the oven and mix with vanilla sugar, baking powder, salt and maca powder
  6. Mix all dry ingredients with liquid ingredients 
  7. Add frozen blueberries 
  8. Let them soak for 10 minutes 
  9. Fill the mixture into 7 muffin cups 
  10. Sprinkle shredded coconut and oats on top 
  11. Bake for 20-25 minutes at 175 degrees 
  12. Enjoy them warm and fresh out of the oven or the next day for breakfast – Banana and blueberries will leave them moist and fluffy for the next few days

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