Healthy Blackberry and Banana Breakfast Muffins

Name: Healthy Blackberry and Banana Breakfast Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12
Ingredients: 350 g plain spelt wholemeal flour; 2 tsp ground cinnamon; 3 tsp baking powder; 1 tsp bicarbonate of soda; 2 very ripe bananas; 80 g pitted dates chopped; 2 eggs; 285 g plain yogurt; 4 tbsp rapeseed oil; 2 tsp vanilla extract; 225 g blackberries; 30 g pecans roughly broken

Start your morning with these wholesome, naturally sweetened muffins packed with juicy blackberries and ripe bananas. High in fiber and bursting with flavor, they are the perfect grab-and-go breakfast or nutritious snack.

Servings12 Portions

Prep Time10 Mins

Cook Time20 Mins

Difficulty

Easy

Ingredients

plain spelt wholemeal flour
350 g
ground cinnamon
2 tsp
baking powder
3 tsp
bicarbonate of soda
1 tsp
very ripe bananas
2
pitted dates chopped
80 g
eggs
2
plain yogurt
285 g
rapeseed oil
4 tbsp
vanilla extract
2 tsp
blackberries
225 g
pecans roughly broken
30 g

Step-by-Step Instructions

Preheat your oven to 180°C (160°C fan/gas mark 4) and line a 12-hole muffin tin with paper cases. In a large mixing bowl, whisk together the spelt wholemeal flour, ground cinnamon, baking powder, and bicarbonate of soda until thoroughly combined.

In a separate bowl, mash the ripe bananas and chopped dates together until they form a thick paste. Whisk in the eggs, yogurt, rapeseed oil, and vanilla extract until the wet mixture is smooth.

Gently toss the blackberries into the dry flour mixture to coat them (this prevents them from sinking). Pour the wet banana mixture into the dry ingredients and stir briefly until just combined into a thick batter. Work quickly to avoid over-activating the raising agents.

Spoon the batter into the prepared muffin cases, filling them almost to the brim. Scatter the broken pecans over the top. Bake for 20 minutes until the muffins are golden brown and firm to the touch. Transfer to a wire rack to cool completely.

Chef's Tips

These muffins are great for meal prep! Store them in an airtight container for up to 2 days, or freeze them for up to 3 months. For a nut-free version, simply omit the pecans or replace them with sunflower seeds.