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Hannah's  simple breakfast muffin

I am always trying out different things for weekday breakfasts as I just don’t find that porridge keeps me going in the mornings. Recently I have started baking simple fruity egg and banana muffins, which are tasty, nutritious and really easy to make. I’m not a big home baker but these muffins are quick and the kids love joining in so I make them after school and keep them in a tupperware box in the fridge for the next few mornings.

This recipe is both flourless and sugarless and these muffins make a great high-protein way to start the day. At first it can seem strange to bake a muffin without flour but it’s really worth trying! The result is slightly more sweet-omelette than traditional muffin but trust me they work.

I took the basic recipe and played around with it a little - see my optional extras below - you can easily make them your own by adding your favourite twist. I like the addition of chia seeds as they are great for sustained energy; and the same goes for ground almonds (and who can argue with chocolate for breakfast?!) The mixture seems to be very forgiving - so far I have added scoops of this and that and it works out fine; however the cooking time will vary a little depending on the size of your muffin cups, whether you use frozen berries or fresh (frozen means they take a little longer to cook) and how wet the mix is so just keep an eye on them.

Makes 12 mini muffins or 6 regular muffins.

Pre heat oven to 200 degrees or 190 degrees (for fan assisted ovens).

Basic Ingredients:
2 eggs
1 ripe banana
1 handful of blueberries (frozen blueberries are fine)

Optional Extras:
1 heaped tbsp chia seeds
1 heaped Tbsp ground almonds
1 Tbsp cacao nibs or raw cacao powder for a chocolatey flavour
½ a banana cut into small chunks
Cinnamon to sprinkle on top

Blend together 2 eggs and 1 banana with a hand blender (you can also mash but takes a little more time as you want it smooth). Add and mix by hand a handful of blueberries and any or all of the extras mentioned above. You will have a very liquid mixture after the blending, and once you have added in your extras all you need to do is pour into a coconut oiled or buttered muffin tin or silicone muffin cups, filling to the top if you want them to rise well. Try to distribute the blueberries and banana chunks evenly between the cups or there may be tears later! Sprinkle cinnamon on the top if you like.

Place in the oven at 190 degrees for around 15 minutes or until cooked through. I like the tops nice and golden. Check they are cooked properly with a skewer - if it comes out still wet/sticky then leave them another few minutes and check again.

Let them cool down for a while to be able remove them from the tins and wait a while before eating as the blueberries get very hot!

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