Addie staff in the kitchen: Breakfast muffins

This recipe is extremely simple to whip up and make a wonderful snack at any time of the day.

Made from a mixture of fresh fruit and wholewheat flour, these muffins will be a fav with children looking for something sweet and moms looking to give them a nutritious snack.

This recipe is taken from Ashleigh Levin’s new cookbook Home Cooked & Heart Warming.

Ingredients

Dry Ingredients:

• 3 Cups wholewheat flour.
• 3tsp baking powder.
• 1/2tsp salt
• 1/2tsp ground cinnamon (I added 3tsp for good measure).
• 1/2 Cup desiccated coconut.
• 1Tbsp flaxseeds
• 1 Cup seedless raisins.
• 1 Cup fresh or frozen blueberries (I used frozen mixed berries which worked wonderfully but did leave my mixture pink).
• 2/3 Cup brown sugar (can be reduced if your bananas are very ripe).

Wet ingredients:

• 1 Cup full-cream plain yoghurt.
• 1/2 Cup honey (or to taste depending on how ripe your bananas are or how sweet your blueberries are).
• 2 Large eggs (if like me you don’t eat eggs you can either add 1/2 a banana for each egg as I did, or 1/4 cup of unsweetened apple sauce for each egg).
• 1/4 Cup coconut oil.
• 1/2tsp vanilla essence (or to taste).
• 1 Cup milk.
• 1Tbsp smooth peanut butter (I added 3 Tbsp simple because I love the taste with the fruit).

Directions

Step 2: Preheat the oven to 180 degrees Celsius and line a 12-cup muffin tray with grease-proof paper (or use spray and cook).

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