My Healthy Breakfast Muffins make for a healthy, easy, and delicious grab-and-go breakfast — and they're Georgie approved!
- 1 cup (5 oz/142 g) whole wheat flour
- ¾ cup (3 ¾ oz/105 g) all-purpose flour
- ¼ cup (1 ¼ oz/35 g) oat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 3 small bananas (9 ½ oz/270 g/1 cup mashed)
- ½ cup (4 oz/115 g) Greek yogurt
- 2 large eggs, at room temperature
- 2 tablespoons (1floz/30ml)honey
- 1 teaspoon vanilla extract
- 6 tablespoons (3floz/90ml) melted coconut oil
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Preheat the oven to 350°F (180°C) and line a 12-cup muffin pan with paper liners. Set aside.
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In a medium bowl, combine the whole wheat flour, all-purpose flour, oat flour, baking soda, baking powder, and salt.
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In a separate medium bowl, mash the bananas well with a fork. Whisk in the yogurt, eggs, honey, and vanilla extract.
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Combine the wet and dry ingredients until just combined. Lastly, drizzle in the melted coconut oil and mix to combine.
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Divide the batter evenly among the prepared muffin cups. Use all the mix to fill the wells.
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Bake for 17 -18 minutes or until a wooden skewer inserted in the center comes out clean. (Just a note: bake these until they are just done, then remove them from the oven. They tend to get dry if they are over-baked.)
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Allow to cool before eating. Store leftovers in an airtight container at room temperature for up to 2 days. I like to freeze mine once cooled, then defrost them in the microwave to pack them into Geoge's lunch box.