Health Muffins
These are great for kids school lunches, or as a breakfast alternative
Makes enough for: 12 muffins
Calories: 183kcal
Ingredients
- 200 g wholemeal flour
- 65 g rolled oats
- 10 g pumpkin seeds
- 10 g sunflower seeds
- 10 mls ground cinnamon
- 7.5 mls baking powder
- 7.5 mls bicarbonate of soda
- 150 g thick yoghurt
- 150 g carrot, grated
- 105 g honey
- 50 mls canola oil
- 2 eggs, lightly beaten
- 130 g bananas, peeled weight, mashed
- 5 mls vanilla extract
- pecan nut pieces for sprinkling (optional)
Method
- Preheat the oven to 180° Ceksius
- Place the flour, oats, pumpkin seeds, sunflower seeds, cinnamon, baking powder and bicarbonate of soda into a mixing bowl and stir to combine
- Add the yoghurt, carrot, oil and eggs and stir to combine
- Add the bananas and vanilla and stir to combine
- Divide the mixture evenly into a 12 tin muffin tray and sprinkle pecan nut pieces over the top if using
- Place the tray into the oven and bake for 30 minutes
- Remove from the oven and leave to cool in the tin for 10 minutes before transferring to a wire rack to cool completely
Nutrition
Serving: 1muffin | Calories: 183kcal | Carbohydrates: 26.8g | Protein: 5.1g | Fat: 6.8g | Saturated Fat: 0.7g | Cholesterol: 27mg | Sodium: 244mg | Potassium: 127mg | Fiber: 3.1g | Sugar: 9.3g | Calcium: 57mg | Iron: 1mg