Banana & Bran Breakfast Muffins

Banana & Bran Breakfast Muffins

A big thanks to Kelly Gibney for this nutritious morning muffin option. Full of prebiotic fibre, these muffins are as good for a grab and go breakfast option as they are warmed, with butter and a side of tea! Make them on a Sunday for a weeks worth of good starts.

Dry ingredients

  • 1 cup Healtheries GF Baking Mix (or regular self raising flour)
  • 1 ½ cups Healtheries Bran Flakes
  • 1 teaspoon baking powder
  • ¼ cup brown sugar
  • ½ teaspoon ground cinnamon
  • ½ cup sultanas

Wet ingredients

  • 2 ripe bananas – mashed well
  • 1 apple – grated
  • ¾ cup yoghurt
  • 3 eggs – lightly whisked
  • ¼ cup melted butter or light olive oil
  • 1 teaspoon vanilla essence

Method

  1. Preheat oven to 180 degrees Celsius.
  2. Combine all the dry ingredients in a bowl and whisk well.
  3. In a separate bowl whisk together all the wet ingredients.
  4. Combine the two mixtures and stir to bring it all together without over mixing.
  5. Spoon batter evenly into a well greased 12 - hole muffin tin. Bake for 20 - 25 minutes until lightly golden and a skewer comes out clean when inserted.
  6. Allow to cool for 15 minutes before gently removing from the tin. Enjoy warm with butter or store in an airtight container for up to 3 days. The muffins will also freeze well for up to 3 months