Banana, Courgette & Oat Breakfast Muffins
Start your day with these wholesome Banana, Courgette & Oat Breakfast Muffins, perfect for breakfast on the go!
A deliciously moist and easy breakfast recipe packed with ripe bananas, oats, seeds and hidden vegetables for a nutritious grab-and-go snack..
Method
Preheat the oven to 220°C/200°C fan/Gas 7 and line a 12-hole muffin tin with paper cases.
In a large bowl, whisk together the eggs and sugar until combined. Gradually whisk in the olive oil.
Mash the bananas until mostly smooth and stir into the egg mixture along with the vanilla extract.
Fold in the grated courgette.
In a separate bowl, combine the flours, oats, seeds, baking powder, bicarbonate of soda and cinnamon.
Add the dry ingredients and gently fold together until just combined. Take care not to overmix.
Divide the mixture evenly between the muffin cases, filling each around three-quarters full.
Bake for 5 minutes, then reduce the oven temperature to 180°C/160°C fan/Gas 4 and bake for a further 16-18 minutes, or until a skewer inserted into the centre comes out clean.
Leave to cool in the tin for 5 minutes before transferring to a wire rack.
Ingredients
3 medium ripe bananas, mashed
150g courgette, grated and lightly squeezed to remove excess moisture
2 large eggs
60ml extra virgin olive oil
80g light brown soft sugar
1 tsp vanilla extract
100g wholemeal self-raising flour
80g plain self-raising flour
75g rolled oats
30g mixed seeds roughly chopped (I use an Omega 3 mix which is ready chopped)
1 tsp baking powder
½ tsp bicarbonate of soda
1 tsp ground cinnamon