This is one of my favourite recipes to make with frozen fruit for a satisfying snack before a sunny volleyball match. For a complete breakfast, I like to pair it with Greek yogurt and a good coffee. Including fruit in your morning routine, as recommended by our dietitians, becomes easy, accessible… and absolutely delicious!
Preparation
10
min
Cooking
35
min
Portion
12
Ingredients
- 250 ml (1 cup) unbleached all-purpose flour
- 160 ml (⅔ cup) rolled oats
- 60 ml (¼ cup) flax seeds, ground (or chia seeds, ground)
- 2,5 ml (½ tsp) baking soda
- 7 ml (½ tbsp) baking powder
- 2 eggs
- 1 ripe banana, mashed
- 180 ml (¾ cup) plain 0 % Greek yogurt
- 125 ml (½ cup) maple syrup
- Zest and juice of 1 lemon (or 60 ml / ¼ cup juice)
- 250 ml (1 cup) fresh or frozen raspberries (not thawed)
- Brown sugar, for topping (optional)
Preparation
- Preheat the oven to 350 °F (180 °C).
- Line a 12-cup muffin tin with paper liners or lightly grease.
- In a large bowl, combine flour, oats, flax seeds, baking soda, and baking powder.
- In another bowl, whisk the eggs with banana, yogurt, maple syrup, lemon zest, and juice.
- Add the wet ingredients to the dry and stir until just combined.
- Gently fold in the raspberries.
- Divide the batter among muffin cups. Sprinkle with brown sugar, if desired.
- Bake in the centre of the oven for 35 minutes or until a toothpick inserted in the centre comes out clean.
- Let cool in the tin for 10 minutes, then transfer to a wire rack.
Notes
Keeps for 5 days in the refrigerator or 3 months in the freezer in an airtight container.
