Banana Blueberry Breakfast Muffins

This week I found a delicious sounding healthy muffin recipe on pinterest.  Much to my frustration it was one of those pins where all the ingredients are listed in the caption then when you click through it leads you no where.  So annoying!  If anyone does know of the original source to this recipe please leave me a comment below so I can give credit where credit is due.

But, I decided to give them a go anyway and literally just chucked everything into a food processor and let it combine.  With the blueberries I added the correct amount to the batter and processed it but then also added a few extra to the top of each muffin to make them a bit prettier.

These muffins are honestly delicious!  They are not your typical muffin and are much healthier for you. They would be perfect to grab for breakfast if you are rushing out the door.  I forget to have breakfast a lot these days so having something like this handy to grab is a lifesaver.  If you wanted to make them a little sweeter you could always swap the blueberries for some dark chocolate chips too.

 

Banana Blueberry Breakfast Muffins

3 bananas (riper the better)
3 cups oats
1 cup almond milk
2 eggs
1 tbsp baking powder
1 tsp vanilla extract
1/4 cup blueberries (plus extra for topping)

Pop all ingredients into a food procressor.  Blend until smooth.

Pour mixture into a greased muffin tin.  Top each muffin with additional blueberries.

Bake at 180* (170* fan forced) for 15 minutes or until a skewers comes out clean when inserted into the middle.

Healthy Banana Muffins

One of the main things I have been doing since having Imogen to lose weight is cut down on my sugar intake.  I am a massive sweet tooth and when I was pregnant I basically went on a free for all.  After having her it was hard to get out of that habit so while I was eating really well everywhere else I was still sneaking in the sugar.  Cutting out sugar has been hard and I have been massively craving sugar!  After I took my diet break last weekend I had a real hard time getting back into it because I just wanted cake.  So when I came across this recipe on pinterested I thought I would give it a go in hope it would satisfy my urge for cake.

I whipped these up yesterday and they literally took 10 minutes (plus baking time).  You do everything in a food processor so there is minimal clean up as well.  These muffins are both flour and sugar free so they would be great for breakfast on the go or to pop in lunch boxes.  I had one for afternoon tea yesterday with some greek yogurt and cinnamon and it was delicious.

When I told my mum I was going to make them she suggested making them with apple puree instead of banana for a different flavour.  Next time I make some apples for Imogen I am going to pop a few extra in and give it a go.  I think apple would be delicious too!

Healthy Banana Muffins by Fit & Healthy with Debbie 

2.5 cups old fashioned oats 
1 cup plain low fat greek yogurt
2 eggs
1/2 cup honey *I only used 1/4 as that is all I had left and they are still sweet enough*
2 tsp baking powder
1 tsp baking soda
2 tbsp ground flax seed
1 tsp vanilla
2 ripe bananas 


1. Preheat oven to 180*C. Spray tin with non-stick cooking spray or line 12 muffin tins with silicone or foil liners.


2. Place the oats in the food processor and pulse for about 10 seconds.  Add remaining ingredients to the food processor. 

3. Process until everything is mixed together and oats are smooth.  *At this point I added some walnuts into the food processor and gave them a quick blitz*

4. Divide batter among cupcake liners, and bake for 18-20 minutes, or until toothpick comes out clean.

White Chocolate & Raspberry Muffins

So our internet went a little wacky this week and the only way I had to post was via my iphone which I can tell you right now I am not exactly skilled at.  I gave it a whirl to post for Anzac Day but I have no idea how to add more than 1 photo or to format my posts so it was a no go for anything more detailed.  Which was a bit of a bummer cause last weekend I made some delicious muffins that I really wanted to show you.

 

This muffin recipe was in the latest Donna Hay magazine but was actually a part of an ad for a car.  A little bit random but they sounded delicious so I gave them a whirl.

I decided to go a little bit fancy and buy some nice white cafe style muffin cases while I was in Woolworths.  The girls at work were very impressed telling me they looked just like proper muffins from the cafes.  If you are looking for a quick easy but delicious muffin then you must give these a try.  I had to remove them from our household before Corey and I ate the entire batch.  

White Chocolate & Raspberry Muffins

2 cups plain flour

2 tsp baking powder

3/4 cup caster sugar

1 cup sour cream

2 eggs

1 tsp finely grated lemon rind

1/3 cup vegetable oil

1 1/2 cups frozen raspberries

1 cup chopped white chocolate

Preheat oven to 180*C.  Line a 12 cup muffin tin with non stick baking paper making sure the paper is 5mm from the top of the tin.  

Sift flour and baking powder into a bowl.  Add the sugar and stir to combine.  In a seperate bowl combine the sour cream, eggs, lemon rind and oil and whisk together.  Stir through the flour mixture until just combined.  Carefully fold in the raspberries and chocolate and spoon into lined tins.

Bake for 40 minutes or until cooked when tested with a skewer.