Healthy Breakfast Muffins (No Sugar)

This one is for those of you and you know who you are on a diet this summer. When put to the challenge of making light muffins, I rose up to meet it and after two attempts, this by-no-means humble muffin surprised me. It packs a healthy punch with a list of superfood ingredients; perfect to start your day with.

 

The recipe makes 9 muffins

Dry Ingredients

150g plain flour
2 tablespoons Quaker oats
1 teaspoon baking powder + half tsp baking soda

2 tsp mixed seeds

Wet Ingredients

50 g melted butter
1 mashed ripe banana
75g buttermilk
1 egg

4 dried figs chopped

50g walnuts

Method

Preheat the oven at 190ºC and line a muffin tray with paper cups.


Mix the dry ingredients in a bowl. To prepare the wet ingredients, melt the butter then add the mashed banana and dates. Mix until fruit are thoroughly combined and no lumpy bits remain. Next add the egg and buttermilk, continue mixing. Combine the dry ingredients with the wet  ingredients. Fold in the figs and walnuts. Don't over-mix the batter. Fill the paper cups two-thirds and bake for 20 minutes or until a toothpick comes out clean. Place muffins on a cooling rack for ten minutes. Done!