I don’t know abut you, but I I find muffins to be a fantastic choice for an on-the-go breakfast – depending on the ingredients. I know what you’re thinking though – breakfast muffins are always usually loaded with sugar or have the taste and texture of cardboard. We’ve all experienced those muffins. However, today there’s no need to be suspicious; these breakfast muffins are both nutritious and delicious! Yep, I know, I just rhymed my praises for these muffins. What can I say, I’m a food-dork.
While I might be a tad silly, these muffins are serious business and are full of a power-pop of nutritious ingredients to rev up your day. Loaded up with healthy fats, fibre and protein, these coconut flour muffins are naturally gluten-free and stuffed to the brim with some old-school superfood favourites – natural yoghurt, flax meal, walnuts, banana and strawberries. Simply mix in a few eggs and you’ll fill full and energised until lunch.
I mentioned that I’ve used coconut flour as the base for this recipe – don’t you love it? – it’s a great choice for all high-fibre and high-protein breakfast baking adventures. I love it’s taste and I love that it also makes for some deliciously moist muffins. Winner! You’ll also notice that there’s no added sugar in this recipe, so make sure to use some extra-ripe bananas to give you all the fruity flavour and sweetness you’ll need. Afterall, you’re sweet enough already, right? 🙂
- ¾ cup coconut flour
- ½ tsp salt
- ½ tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- 3 eggs, lightly beaten
- 2 flax eggs
- 2 large, ripe, mashed bananas
- ½ cup natural yoghurt
- 100g sliced strawberries
- ½ cup chopped walnuts
- Preheat oven to 180C. Grease and line a 6-hole texan muffin pan with muffin cases or baking paper.
- Sift coconut flour in a large bowl and add salt, baking powder and cinnamon. Stir well to combine.
- In another bowl combine eggs, flax eggs, bananas and yoghurt, mixing well
- Make a well in the flour and pour in wet ingredients in 3 lots, stirring well with each addition.
- Add strawberries and walnuts and fold through gently. Distribute batter evenly between muffin holes, bake for 30min or until golden and skewer inserted ito muffin comes out clean.
- Cool in tray for 10minute and turn out onto wire rack to cool completely.
Comments 9
Hi there, I find your recipes amazing! Can you please tell me what flax eggs are. I know they are obviously eggs but how do they differ?
Author
Thankyou Rachael, that means so much to me!
Sometimes I forget to put in recipes the explanation of a flax egg (maybe 50% of the time), sorry about that. You mix 1 tbsp of flax meal with 3 tbsp of water and let it stand (or refrigerate) for 5 min. This makes it nice and gelled up and then has similar binding properties to using eggs. Great for people with egg allergies or vegans. There’s some more info at the top of the “Recipes” page here too
I should go through my recipes later and make sure I add this info or the link to the recipes page where necessary, I’m sure you not the only person who wonders 🙂
seems tasty ,,, thank you
Author
Thankyou foodlve 🙂 Banana, strawberry and coconut are very tasty together, these are also really filling!
I made these this morning to pack as morning tea snacks for my kids for school. Well.. I’m going to have to make another batch, we ate them all!
These were super, super moist and tasted so good! Next time I’m going to swap some apple puree for the banana and see how that goes too. Thanks for the beautiful kid-friendly recipe!
Author
Oh yum! These would be perfect for lunch boxes as they are really high in fibre and protein – no mid arvo energy slumps for your kids! The apple puree sounds great, do you make your own?
I love making the cultured apple sauce from Cultures for Health.
Hi Ally,
I was wondering could I just use 5 eggs or is there a reason behind both the eggs and flax eggs?? Either way this recipe sounds wonderful!!
Author
You can can stick with using 5 eggs and skip the flax eggs Rachael -I used both as the flax adds some more fibre as well as lignins and omega 3’s to the muffins to truly make it a breakfast champion!
Can I use a different flour, out of coconut flour. Thanks can’t wait to whip up a batch.