Banana and walnut breakfast muffins – Delicious and easy to make, with no refined sugar or added fat.
Today I thought I’d carry on with my series of quick, healthy and filling breakfasts with these banana and walnut breakfast muffins.
For a while I’ve been quite unconvinced by the idea of a breakfast muffin. Cake for breakfast, whilst a lovely idea, just doesn’t strike me as healthy – it doesn’t seem right.
So why these then?
I’ve been playing around with the recipe until I had something that was full of things I’d eat for breakfast in other forms…
- Oats and wheatgerm
There’s also flour and baking powder just to help it keep its ‘muffininess’, and a pinch of salt to bring out the flavour.
What there isn’t is any added refined sugar or fats.
Before you get too excited, these are NOT sugar or fat free. If you have a quick look at the nutritional information beneath the recipe you’ll see that they contain 10.9g of sugar and 8.7g fat (both 12% of an adult’s daily reference intake, so not too high). However, it’s all naturally occurring in the muffin ingredients.
I guess the only real bit of naughtiness is the honey. However, I tried cutting it out and they didn’t taste good. They need some sweetness, and the honey flavour goes really well with the banana and walnuts.
Banana & walnut breakfast muffins nutritional information
Calories: 241 kcal (12%), Fat: 8.7g (12%), Saturated Fat: 1.2g (6%), Carbohydrates: 33.2g (13%), Sugar: 10.9g (12%), Fibre: 3.3g (14%), Protein: 7.4g (15%), Salt: 0.9g (14%)
This is the estimated nutritional information per muffin. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you want to learn more about how this is calculated.
The ingredients for this recipe are commonly available free from all these allergens. However, please ensure you double-check allergen information for all ingredients.