Banana and Berry Breakfast Muffins

I love making these with Bridget as they have all the fun of baking cakes, without some of the naughtier stuff and are a great breakfast alternative. 

They provide energy with their oaty goodness and the only sugars are from the honey, a drop of vanilla and the naturally occurring ones from the fruits. Adding in the chia seeds is like a little health boost for the children too - and they can't see them in the muffins so won't turn their nose up at them.

They are a great snack to pop into a lunchbox too and the below makes about 24 so these are perfect if you have a bunch of children round too and want a treat without oodles of sugar.

Banana and Berry Breakfast Muffins

Here's how:

• 200g plain flour
• 100g rolled oats
• 50g dessicated coconut
• 1 tsp bicarb
• 2 tbsp chia seeds
• 2 bananas
• 75g frozen mixed berries
• 4 tbsp natural yoghurt
• 85ml olive oil
• 2 eggs
• 1 tsp vanilla extract
• 2 tbsp honey

Firstly pre-heat the oven to 180 degrees and line a couple of muffin tins with cases.

Firstly weigh out all of the dry ingredients (four, oats, dessicated coconut, bicarb, chia seeds) into a large bowl, mix and set aside. 

Now in a smaller add the yoghurt, eggs, olive oil, vanilla and honey and combine well. It will be a bit of a miss-match at this stage, but make sure the egg yolks get broken up and this will be fine. 

Pour the wet ingredients into the dry and mix well until you have a thick cake batter.

Now peel the two bananas and mash well into a small bowl, then fold into the cake batter.

Add the frozen in berries in last and mix to evenly distribute.

Place 1 large tablespoon of cake batter into each muffin case.

Place into the oven and allow to bake for 25 minutes, or until they are well risen, and the topping is a beautiful golden brown. Enjoy!