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  • Catherine Myburgh

Berry & Banana Breakfast Muffins

Delicious, nutritious, light and easy to make. Free from added sugars and oil. Banana, oats and whole eggs make these muffins super sweet, high in fibre and protein respectively.

I honestly hate it when a recipe calls for like twenty different specialty ingredients that cost a fortune and are impossible to find. I mean kudos to you, if you can be asked to hunt down xanthan gum, sweet rice flour and monk fruit extract but for the sake of simplicity and practicality here is a healthy, affordable and delicious breakfast muffin recipe that anyone can make with only 7 key ingredients!

RECIPE | Yields: 10-12 small muffins | Cook time: 25 minutes at 180° C

Dry Ingredients:

  • 1 ½ cups rolled oats (blended into oat flour)

  • 1 tsp. baking powder

  • 2 tsp. cinnamon

  • ¼ tsp. salt

Wet Ingredients:

  • 2 large spotty bananas (mashed)

  • 3 whole eggs

  • 1 tsp. vanilla extract


  • ¼ cup chopped nuts of choice (I have used macadamia and pecan nuts, but feel free to use whatever nuts you enjoy)

  • ¼ cup dried cranberries or sultanas/raisins

  • ¼ cup blueberries and/or raspberries


  1. Preheat the oven to 180° C.

  2. Start by blending the oats into oat flour. Add the blended oat flour, cinnamon, baking powder and salt to a medium-sized mixing bowl, stir together to incorporate.

  3. In a separate bowl, whisk together the eggs, mashed banana and vanilla extract.

  4. Gently fold together the wet and dry ingredients until the mixture is well combined (however, be careful not to over mix the batter as this can deflate the air bubbles causing the muffins to become dense and heavy).

  5. Mix in the berries, dried cranberries, chopped nuts and any other ingredients of choice i.e. dark choc chips.

  6. Lightly grease your muffin tray with coconut oil or butter before pouring the batter into the moulds, this will prevent the muffins from sticking to the tray.

  7. Bake the muffins for approximately 25 minutes at 180 °C.

  8. Remove the muffins from the baking tray and allow to cool before serving.

Enjoy throughout the week as a delicious snack or serve alongside fresh fruit, nut butter and natural yoghurt for a healthy & balanced breakfast!

Nutritional Content per Muffin

Total Energy 126 kcal

Protein 4.2 g

Total Fat 4.1 g

Net Carbohydrates 16.4 g

Dietary Fibre 2.9 g

Total Sugar 5.5 g

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