Description
Satisfy little tummies at breakfast with these Mighty Morning Muffins. Packed with banana, carrot, sultanas and oats, these muffins make a wholesome start to the day. Lightly sweetened with brown sugar (or maple syrup), and kept moist with yoghurt and olive oil, your kids will never know these delicious muffins are made on the healthier side. This recipe is also freezer-friendly, great for lunch boxes and makes the perfect after-school snack!
Ingredients
Scale
- 1 cup (250 ml) greek (or natural) yoghurt
- 1 cup (250 ml) lightly flavoured olive oil (or cold pressed macadamia nut oil)
- 3 eggs
- 1 tablespoon vanilla extract
- 1/2 cup brown sugar (or maple syrup)
- 2 small bananas, mashed
- 1 medium carrot, grated
- 2 cups (300 grams) plain flour
- 3 teaspoons baking powder
- 1 teaspoon cinnamon, ground
- 1 cup (90 grams) rolled (traditional) oats, plus extra to sprinkle on each muffin
- 1 cup (180 grams) sultanas
Instructions
- Preheat oven to 180 degrees celsius (350 F) and line 2 muffin tins with 15 paper liners.
- Place the yoghurt, oil, eggs, vanilla, sugar, bananas and carrot into a large bowl and whisk to combine.
- Add the flour, baking powder, cinnamon, oats and sultanas and mix until just combined. Do not over mix.
- Use a 1/4 measuring cup to ladle the batter into the prepared tin and sprinkle each muffin with a few extra oats.
- Bake for 15 minutes or until golden and when a skewer inserted removes cleanly. Allow to cool for a minute or two in the tin before removing the muffins to cool completely on a wire rack. Enjoy x
Notes
Recipe adapted from Martha Stewart.
Muffins best kept in an air tight container in the fridge. Will keep for 2-3 days.
Muffins are freezer friendly. Store in an air tight container or zip lock bag. Will keep for 3 months.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Muffins
- Method: Baking
- Cuisine: American