High fiber low sugar breakfast muffins for picky eaters
  • 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
  1. Preheat oven to 200 C / Gas 6. Grease muffin tin or use paper cases.
  2. Mix all wet ingredients in a blender or in a bowl with a whisk.
  3. Mix all the dry ingredients in a bowl.
  4. Add the wet ingredients to the dry ingredients and quickly combine. Try not to overheat, mix just
  5. enough to combine and do not worry about occasional lumps.
  6. 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.
  7. Bake for about 15 minutes or until golden brown.
  8. 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.
Recipe by Feeding Bytes at https://feedingbytes.com/2018/05/high-fiber-low-sugar-breakfast-muffins-for-picky-eaters/