Banana bread muffins: a healthy and easy breakfast! 🍌
Looking for a quick, nutritious, and above all, super delicious breakfast? These banana bread muffins are foolproof, deliciously moist, and packed with good ingredients. Perfect for on-the-go, ideal for meal prep, and easy to freeze. Win-win!
Tip: Sprinkle extra seeds, nuts or some dark chocolate drops on top for a crunchy crust.
Why you'll love these muffins
Child-friendly: small hands, no mess, yet nutritious.
Quick & simple: no complicated ingredients or techniques.
Perfect for meal prep: bake in batches, so there's always something ready.
Freezer-friendly: make extra and freeze for up to 3 months.
Flexible: add nuts, seeds, raisins or (pure) chocolate drops.
Ingredients
4 ripe bananas 🍌🍌🍌🍌
125 g (plant-based) yogurt 🥄
2 eggs 🥚🥚
3 tbsp mild olive oil
1 banana bread baking mix (sugar-free)
A handful of each: pumpkin seeds, sunflower seeds, raisins (or other nuts, seeds and dried fruit of your choice)
What you need: muffin baking tray, 12 paper cups, mixing bowl, immersion blender, tablespoon.
Preparation
Preheat the oven to 180°C (350°F) and prepare 12 muffin cups . TIP: Use a muffin baking sheet and place your muffin cups in it, otherwise they won't hold their shape well (though they will still be delicious).
Place bananas, yogurt, eggs, and oil in a large bowl and mix until smooth (or mash and whisk together).
Add the banana bread mix and mix until smooth.
Stir the seeds and raisins into the batter. Optional: reserve a small amount to sprinkle on top.
Divide the batter among the ramekins and bake for 15–20 minutes , or until golden brown and springy. Let cool for 5 minutes, then remove from the pan and let cool completely on a wire rack.
Doneness check: the skewer comes out dry and the top springs back slightly when touched.
Breakfast idea: Serve 3 muffins per adult or 2 per child with a spoonful of yogurt and fresh fruit.
On the go: pop a muffin in your lunchbox or bag for a quick, healthy snack.
Storage: Airtight at room temperature for 1–2 days , in the refrigerator for up to 4 days .
Freezing: Let cool completely, wrap 2–3 muffins in batches, and freeze for up to 3 months . Defrost at room temperature or microwave for 20–30 seconds per muffin.
Ingredients
