About the Recipe
Prepare these delicious, healthy breakfast muffin in advance! This saves you time during those rushed mornings or when you don't feel like making breakfast! Just take these muffins from its storage container (keeps up to three days) or from the freezer (keeps up to 3 months!), heat them up, make some coffee and you've got a filling, energizing breakfast! Or, you can have them for snack instead.
These Banana and Yogurt Breakfast Muffins use whole-wheat flour so it's more filling and has more fiber.
If you are are sensitive or allergic to gluten or if you have Celiac Disease, it's better to skip this recipe.
Or, you can make this into a gluten-free recipe by using a gluten-free flour mix instead, such as Bob's Red Mill Gluten Free 1-to-1 Baking Flour.
The ingredients are fairly easy to get. You just might have them lying around your kitchen!
If you can't find Greek yogurt, unsweetened plain yogurt will do. The protein content will be lower by half and the sodium and carb content will be double. Saturated fat will be three times lower. So, it depends on which macronutrient you are looking out for.
Though this recipe calls for honey and coconut, the cinnamon helps offset a bit the insulin spike that happens with all baked goods because cinnamon helps to regulate blood sugar. Also, coconut sugar has some nutrients like zinc, calcium, potassium as well as polyphenols and antioxidants though not in large amounts.
If you are more careful with your sugar intake, try reducing the amount of sugar required in the recipe.
Enjoy! And do share photos or your experience by tagging @soulthrivewellness if you do try out this recipe!
1 ¼ cups (150g) whole-wheat flour (use a gluten-free flour mix to make the muffins gluten-free)
1 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
½ tsp. salt
2 ripe bananas, mashed
½ cup (120ml) Greek yogurt
1 large egg
½ cup (110g) coconut sugar
¼ cup (60ml) coconut oil, melted
¼ cup (60ml) honey
Heat the oven to 190°C (375°F). Line a 12-cup standard sized muffin tin with paper liners.
In a large bowl, combine the flour, baking powder, baking soda, cinnamon and salt. In a medium bowl, mix the bananas, yogurt, egg, coconut sugar, coconut oil and honey until just well combined.
Fold the wet ingredients into the dry and gently stir until smooth. Divide the batter evenly among the muffinscups.
Place the tray into the oven and bake until an inserted toothpick comes out clean, about 20 to 25 minutes.
Remove the tray from the oven and allow to cool in the tin for 5 minutes. Then remove the muffins, from the tin and place on a wire cooling rack and cool completely or serve warm.
Keep at room temperature in an airtight container for up to 3 days or freeze for up to 3 months.
Nutrition per serving: