Delicious and hearty Fruity Muffins made with filling and nutritious ingredients, perfect for a grab-and-go back to school breakfast for kids and adults too!
Back-to-School week is finally here and I hope everyone is finding the transition to the new routine ok.
It was nice to have the kids around for the summer but I have to admit I’m quite happy to get some structure back into our lives too!
One thing many parents have said to me this week is that they struggle to get back into a good routine with food.
Feeding the kids during the summer tends to be a bit more relaxed and ad hoc, throwing together a meal or snacks as and when they’re hungry. But once they’re back at school it’s all about being prepared and getting organised!
I’ve teamed up with Zanussi to share five recipes to make your life a little easier this September and today it’s all about my delicious Fruity Breakfast Muffins.
Muffins often get a bad rap for being unhealthy and packed full of sugar. But by making your own at home you not only save loads of money but you can control exactly what goes into them.
These muffins are made with wholemeal flour and oats which will help to fill kids up and keep them full until lunchtime. They also contain yogurt for a protein boost and are sweetened only with bananas and a little honey.
To make weekday mornings as stress free as possible, I would recommend cooking up a batch of these at the weekend and then keeping in a tin or in the fridge for a couple of days (storing instructions are below) or freezing too.
Then in the morning simply serve up a muffin (you can reheat it if you prefer them warm) with a little yogurt and a portion of fruit for a simple but healthy breakfast!
Tips for making these muffins
1. The wholemeal flour can be substituted for plain flour if you would prefer it.
2. The coconut oil can be substituted for melted butter.
3. The honey can be substituted for maple syrup or another liquid sweetener of your choice.
4. The blueberries can be substituted for other berries of your choice.
If you try these Fruity Breakfast Muffins then please do leave me a comment and a star rating below. You can also share your pictures with me on Instagram, Facebook or Twitter. I always love to see your creations!
On Wednesday 19th September I’m going to be hosting a Facebook Live over on the Zanussi Facebook Page cooking up one of my back to school recipes so please do join me there!
Disclosure: I have been compensated for my time spent working on this campaign with Zanussi but as always all thoughts and opinions are honest and are my own.Print
- 200g plain wholemeal flour
- 50g jumbo oats
- 1.5 tsp baking powder
- 0.5 tsp baking soda
- 100g plain yogurt
- 50g coconut oil, melted
- 1 medium egg
- 2 bananas mashed
- 2 tbsp honey
- 1 tsp vanilla extract
- 2 clementine’s
- 80g blueberries
- Preheat the oven to 180c and line a muffin tin with 10 muffins cases.
- In a large bowl mix together the flour, oats, baking powder and baking soda with a spoon.
- In another bowl or jug add the yogurt, coconut oil, egg, mashed banana, honey and vanilla and mix well.
- Add the wet ingredients to the dry ingredients and fold until just combined. Then fold in the Add the juice and zest of the clementine’s and the blueberries.
- Use an ice cream scoop to divide the mixture between the 10 muffin cases.
- Bake in the oven for 25 minutes until golden brown on the outside and cooked through.
These muffins will keep in an airtight container well for 48 hours, or longer in the fridge. They can be reheated in the oven or microwave.
They can also be frozen. To defrost simply leave out overnight in a covered container or bowl and they will be defrosted by the morning.