You know what is the best part of having a food and nutrition blog? You can store your favorite recipes in a place where you can always find them! And I am very excited about this new addition to my collection.
These delicious low sugar high fiber muffins were a project in the making for some time. I needed a nutritious breakfast and snack option to add to our family repertoire because we were getting slowly sucked into a breakfast rut.
With whole wheat flour, extra bananas, chia and flax seeds in the mix, these muffins are more nutritious than the regular banana bread, and they taste delicious.
Our recipe makes 24 muffins, and we sometimes freeze at least a few for a yummy emergency breakfast or lunch later in the week.
Fresh muffins can be stored at room temperature in a closed container for at least three days.
I rarely go deep into nitty gritty nutritional details in my recipes, but I was very happy to be able to cut the sugar to just 1.5 teaspoons per muffin, and boost fiber and protein to 3 and 4.5 grams, respectively. So they are more filling and full of goodness without compromising the flavor. And this is a must for those kids in the picky eating stretch who are struggling to get enough nutrition.
We sometimes top ours with walnuts and fill them with hazelnut and dark chocolate spread we brought from our trip to Italy. To place a filling into a muffin, fill the muffin cup with the muffin batter only up to 1/2 inch, place the filling and add the rest of the batter.
But this recipe is versatile and turns out great in other variations:
- 2 cups of blueberries, fresh or frozen, folded into the mix at the very end
- 2 cups of raspberries, fresh or frozen, folded into the mix at the very end
- a piece of dark chocolate, or half a strawberry (or both) hidden in the center
- 3 eggs
- 4 very ripe bananas, peeled and mashed
- ¾ cup sugar
- ¾ cup vegetable oil
- ¾ cup milk (full fat)
- 2 tsp vanilla
- ¼ cup chia seeds
- ½ cup flax seeds
- 1⅓ cup whole wheat flour
- 1 cup white flour
- 3 tsp baking powder
- ½ tsp soda
- ½ tsp salt
- Preheat oven to 200 C / Gas 6. Grease muffin tin or use paper cases.
- Mix all wet ingredients in a blender or in a bowl with a whisk.
- Mix all the dry ingredients in a bowl.
- Add the wet ingredients to the dry ingredients and quickly combine. Try not to overheat, mix just
- enough to combine and do not worry about occasional lumps.
- Divide the batter between 24 muffins cups, filling them to about ¾ full. If you have a yummy filling to hide inside your muffin, place about half the batter first, add the filling and top up with the rest of the batter.
- Bake for about 15 minutes or until golden brown.
- Store at room temperature in an airtight container for 3-4 days or freeze. To freeze, wrap each muffin individually in some cling film or foil and place in an airtight container before storing it in the freezer for up to 1 months.
I hope your family loves these delicious and nutritious muffins as much as we do!