Enjoy these delicious banana and berry muffins—perfect for a balanced and slightly indulgent breakfast. For a heartier meal, top them with peanut butter and chia seeds or your favourite Greek yogurt.
Preparation
10
min
Cooking
20
min
Portion
12
Ingredients
- 250 ml (1 cup) quick-cooking oats
- 310 ml (1¼ cups) whole wheat flour
- 60 ml (¼ cup) brown sugar
- 10 ml (2 tsp) baking powder
- 2.5 ml (½ tsp) baking soda
- 1 egg
- 1 medium banana, mashed
- 180 ml (¾ cup) milk (1% M.F. or unsweetened soy milk)
- 60 ml (¼ cup) canola oil
- 5 ml (1 tsp) vanilla extract
- 1 medium carrot, peeled and grated
- 250 ml (1 cup) raspberries and/or blueberries (fresh or frozen)
- 125 ml (½ cup) chopped nuts of your choice (optional)
Preparation
- Preheat the oven to 400°F (200°C) and place the rack in the middle position.
- In a large bowl, combine the dry ingredients: oats, flour, brown sugar, baking powder, and baking soda.
- In a separate bowl, whisk together the egg, mashed banana, milk, oil, vanilla, and grated carrot.
- Pour the wet ingredients into the dry mixture and stir just until combined.
- Gently fold in the berries and nuts, if using.
- Divide the batter evenly among 12 muffin cups (about ¼ cup of batter per muffin).
- Bake for 20 minutes, or until a toothpick inserted in the centre comes out clean and the tops are lightly golden.
Notes
Best enjoyed fresh. Can be stored in the refrigerator for up to 4 days. Can be frozen for up to 3 months.
Registered Dietitian Nutritionist in Montreal North-Shore
