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Granola, Banana & Blueberry Breakfast Muffins

Deel op Facebook Print Recipe

Ingredients

  • 125 g about 4 ½ oz wheat-free granola
  • 125 g about 4 ½ oz wheat-free oat flour or an alternative flour
  • 2 tsp gluten-free baking powder
  • 1 tsp cinnamon
  • A pinch of salt
  • 2 ripe bananas peeled and mashed
  • 150 g about 5 ½ oz blueberries
  • 3 tbsp honey
  • 3 tbsp rapeseed oil
  • 1 free-range egg
  • 185 ml about 6 fl oz milk
  • 1 tsp vanilla extract

Yields 12-16 Muffins | Preparation Time: 10 minutes |

Cooking Time: 25 minutes | Calories: Approximately 104 per serving

Instructions

  • Preheat your oven to 180°C (about 356°F).
  • In a mixing bowl, combine the granola and oat flour with the baking powder, cinnamon, and a pinch of salt.
  • Add the mashed bananas to the dry mixture and stir with a fork.
  • Then, gently fold in the blueberries.
  • In a separate bowl, whisk together the honey, rapeseed oil, egg, milk, and vanilla extract.
  • Fold this wet mixture into the dry mixture, ensuring that all of the dry ingredients are well coated.
  • Divide the mixture into 12-16 silicone muffin cases.
  • Bake the muffins in the preheated oven for about 25 minutes or until they are cooked through.

Notes & Wine Advice

Allow the muffins to cool before enjoying your wholesome Granola, Banana & Blueberry Breakfast Muffins!
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Course; Breakfast / Cupcakes-Brownies / Fruit