Healthy Breakfast Muffins Recipe

With all the rich food I eat on my weekends, I have to try and maintain a healthy and balanced diet during the week. Given our busy lifestyles, it's so easy to miss breakfast. And we've heard it all before, DO NOT SKIP BREAKFAST. This is not a myth, I always want a toasted cheese sandwich instead of a healthy salad come lunch time if I skip breakfast. By making a batch of these on Sunday, it can last for the rest of the week and are easy to grab and have on the go in the morning.

I do not believe in eating boring and tasteless food for the sake of being healthy. If you play around with healthy ingredients you can definitely make a winning dish. These muffins are low fat, low sugar, high in energy and taste almost like a normal banana muffin. I usually have two of these in the morning, plus a handful of almonds (12 to be exact) and it keeps me going until lunch time. Because I store them in the fridge, I usually pop them in the microwave for 20seconds before eating to soften them up. I added fruits in the picture below, these were leftovers from my berry salad.

Ingredients

1.5 cups of wholemeal rolled oats, blitzed in a blender to make it finer

1 teaspoon of baking powder

8 satchets or 8 teaspoons of Natvia sweetener. You can use sugar if you like, same quantities

1 teaspoon of ground cinnamon

2 tablespoon of chia seeds (optional)

1 teaspoon of Acai berry powder (optional)

3 egg whites (or 2 whole eggs if you don't want to waste the yolk)

1 banana, mashed

1/2 cup of unsweetened apple sauce

1 teaspoon of vanilla extract

3/4 cup of your choice filling - berries/apples/mashed pumpkin etc

Method

1. Preheat a fan-forced oven to 180 degrees C.

2. Mix all the dry ingredients together and make a well in the centre.

3. In a large jug or bowl, mix all the wet ingredients together.

4. Pour the wet ingredients into the dry ingredients and mix well with a fork until everything just comes together. Add your choice of filling and mix it in. You don't need to overwork the batter.

5. Spoon the batter into a 12 hole muffin tin (I find it usually makes about 11 full muffins) and bake for 20-30mins.

Recipe based on http://www.kieranspt.com/healthymuffinrecipe.html