Healthy breakfast muffins packed with superfood ingredients such as manuka honey, chia seeds and flaxseed.
We often talk about breakfast being one of the most important meals of the day but this is one statement that I really do stand by, especially when it comes to my family. After approximately 12 hours of no food its vital that children feed their bodies and brains with the right kind of food to set them up for a morning at school or nursery.
I’ve partnered up with Rowse to bring you a really easy but also super delicious breakfast recipe, packed full of superfoods including Manuka Honey. We’ve all heard lots recently about the antibacterial and immune-boosting benefits of honey but Mankua Honey has an additional, different type of antibacterial action known as Non-Peroxide Activity (NPA) which is less affected by heat, light and other natural factors.
Current guidelines on testing and labelling do not adequately define what constitutes authentic Manuka Honey. However, Rowse believes that Manuka Honey should have a minimum NPA rating of 5+ to be considered real Manuka Honey and it insists that its own Manuka Honey is actually tested twice to ensure its purity and authenticity.
With this in mind I’ve created these delicious Breakfast Muffins containing not only Rowse Manuka Honey but also other superfoods such as chia seeds and flaxseed for added fibre and Omega-3. They are really easy to make and are a great way to get the kids involved in cooking too.
I know that mornings are usually very hectic for most families but you can make a big batch of these muffins at the weekend and then store them in the fridge for a few days or in the freezer too, ready to whip out and eat during the week.
These Breakfast Muffins are refined sugar free, instead using Rowse Manuka Honey and mashed bananas for a natural sweetener. They contain half plain and half wholemeal flour and also rolled oats, to help keep little tummies full all morning!
For more information about Rowse Manuka Honey check out their website and if you try these muffins please do let me know what you think. You can also tag me in a picture on Facebook or Instagram using the hashtag #myfussyeater.
- 2 large eggs
- 100g greek or plain yogurt
- 50ml coconut oil or butter, melted
- 75ml milk
- 75g Rowse Manuka Honey
- 2 bananas, mashed
- 1 tsp vanilla extract
- 100g plain flour
- 100g wholemeal flour
- 50g rolled oats
- 2 tbsp chia seeds
- 2 tbsp ground flaxseed
- 1.5 tsp baking powder
- 1.5tsp baking soda
- To top, optional: oats, flaked almonds and pumpking seeds
- Preheat the oven to 180c. Line a 12 hole muffin tray with paper cases.
- In a large bowl add the eggs, yogurt, coconut oil, milk, honey, banana and vanilla and whisk until well combined.
- In a second bowl add the flours, oats, chia seeds, flaxseed, baking powder and soda and mix with a spoon.
- Combine the wet ingredients with the dry ingredients and mix just enough so that everything is well combined but be careful not to over mix.
- Spoon the mixture into the muffins cases and top with a sprinkling of extra oats, flaked almonds and pumpkin seeds. Bake in the oven for 20-25 mins or until a wooden skewer comes out clean.
- Allow to cool on a wire rack before eating.
- The muffins can be stored in the fridge for up to 3 days or in the freezer and then left out to defrost for 2-3 hours when ready to eat.
DISCLOSURE: I have been compensated for my time spent working on this post with Rowse. As always, all thoughts and opinions are honest and are my own.