Banana & Yogurt Breakfast Muffins


  • 1 ¼ cups (150g) whole-wheat flour

  • 1 tsp. baking powder

  • 1 tsp. baking soda

  • 1 tsp. ground cinnamon

  • ½ tsp. salt

  • 2 ripe bananas, mashed

  • ½ cup (120ml) yogurt

  • 1 large egg/flax egg

  • ½ cup (110g) coconut sugar

  • ¼ cup (60ml) coconut oil, melted

  • ¼ cup (60ml) maple syrup

What You Need To Do

  • Heat the oven to 375°F (190°C). Line a 12-cup standard sized muffin tin with paper liners.

  • In a large bowl, combine the flour, baking powder, baking soda, cinnamon and salt. In a medium bowl, mix the bananas, yogurt, egg/flax egg, coconut sugar, coconut oil and maple syrup until just well combined.

  • Fold the wet ingredients into the dry and gently stir until smooth. Divide the batter evenly among the muffins cups.

  • Place the tray into the oven and bake until an inserted toothpick comes out clean, about 20 to 25 minutes.

  • Remove the tray from the oven and allow to cool in the tin for 5 minutes. Then remove the muffins, from the tin and place on a wire cooling rack and cool completely or serve warm.


Keep at room temperature in an airtight container for up to 3 days or freeze for up to 3 months.

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