Breakfast Muffin Recipe

Breakfast Muffin Recipe

Wholesome banana muffins made with coconut sugar, coconut oil and buckwheat flour, packed with warming spices and chopped nuts, and topped with seeds and nuts for extra crunch. Naturally dairy-free and a brilliant breakfast on the go.

  • Difficulty
    2 out of 5
  • Prep: 20 minutes
  • Cook: 20 minutes
  • Servings: Makes 12 muffins
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Ingredients

100g Coconut Sugar (or Caster Sugar)
100g Coconut Oil (or Melted Butter or Vegetable Oil)
3 tbsp Apple Sauce (Bramley Apples and a Little Lemon Juice)
2 tbsp Oat Milk (or Buttermilk)
1/2 tsp Vanilla
1 Egg
2 Medium sized RIPE Bananas
190g Buckwheat Flour (or Plain Flour)
1 tsp Cinnamon
1/2 tsp Ginger
1/2 tsp Salt
1 tsp Bicarbonate of Soda
1.5 tsp Baking Powder
50g Chopped Nuts (we used Walnuts and Pecans)
Mixed Seeds and Nuts for topping

Purchase PDF for the full recipe

Start your mornings with a burst of flavour! Our Breakfast Muffin recipe brings together wholesome ingredients to create a treat that's as nutritious as it is delicious. Perfect for busy mornings, these muffins are packed with goodness—think fresh fruit, whole grains, and natural sweetness. Whip up a batch and enjoy them fresh from the oven, or freeze extras for grab-and-go breakfasts throughout the week. Simple, satisfying, and utterly scrumptious!