Morning Muffins

I’ve been at it again, in an effort for breakfast to be simple and on-the-go for James & I – breakfast muffins. This recipe makes 12 small perfect Muffins.


2 Eggs, beaten

150 ml Low Fat Yogurt

1 Banana, sliced

100g of Blueberries

4 tbsp of honey

1 tbsp of vanilla

200g Wholemeal Flour

50g of Rolled Oats

1 tbsp Baking Powder

1 tbsp Cinnamon

50 ml Coconut Oil (Or alternative)


Pre-heat oven to 180 (Fan). Add all of the ingredients to a bowl, one-by-one, stirring as you go along and finishing with the yogurt. The recipe should produce a cake like mixture. Place into baking tray. Cook for around 25 mins – depending on your oven, check risen and cooked inside. Decant and place on cooling tray for around 15 minutes. Once cool, place in tupperware and store in a cool dark place (aka. a cupboard).

The Muffins are good for around 3/4 days so make sure to take one for an afternoon snack or share with a friend.


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