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banana walnut breakfast muffin 2

Banana & Walnut Breakfast Muffins

Banana and walnut breakfast muffins – Delicious and easy to make, with no refined sugar or added fat.
Course Breakfast
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 muffins
Calories 236kcal


  • 60 g plain flour
  • 35 g wheatgerm or crushed bran flakes if you don't have any wheatgerm
  • 100 g oats
  • 50 g clear honey
  • ½ tbsp baking powder
  • ½ tsp salt
  • 1 banana
  • 1 large egg
  • 125 ml milk I use skimmed but any is fine
  • 50 g walnuts
  • 6 muffin cases


  • Pre heat the oven to 180ºC/160ºC fan.
  • Place the muffin cases into the holes of a muffin tin.
  • In a small bowl, peel and mash the banana.
  • Sift the plain flour (60g), baking powder (½ tbsp) and salt (½ tsp) into a large bowl.
  • Add the wheatgerm (35g) and oats (100g) and given them a quick stir so they're all mixed up.
  • Make a well in the centre of the dry ingredients and add the remaining ingredients (50g clear honey, 1 large egg, 125ml milk, 50g walnuts and mashed banana) and stir until thoroughly combined.
  • Scoop the mixture into the prepared muffin cases, distributing it as evenly as possible.
  • If you have any spare oats then sprinkle them on top (not really necessary, it just looks nice!).
  • Place in the oven and cook for 25 minutes. After 25 minutes insert a skewer. If the skewer comes out clean then the muffins are cooked, if not, pop it back in the oven for a couple more minutes.
  • Once cooked place onto a wire rack to cool.


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Calories: 236kcal | Carbohydrates: 35g | Protein: 7g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 27mg | Sodium: 216mg | Potassium: 373mg | Fiber: 3g | Sugar: 10g | Vitamin A: 95IU | Vitamin C: 1.7mg | Calcium: 92mg | Iron: 2.1mg