Our speedy breakfast muffin recipe – packed with banana, pear and berries – are made with natural yogurt and agave syrup.
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Ingredients
- 2 large free-range eggs, beaten
- 150ml pot natural yogurt
- 50ml coconut oil, melted (see Know-how)
- 6 tbsp agave nectar (from supermarkets and health food shops)
- 2 small very ripe bananas, mashed (see Make-ahead)
- 1 ripe medium pear, peeled and finely chopped
- 200g plain flour
- 50g ground almonds
- 1½ tsp baking powder
- Large pinch of ground cinnamon
- Small pinch of freshly grated nutmeg
- 100g dried berries and cherries (we like Forest Feast)
- 2 tbsp sunflower seeds
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Method
- Preheat the oven to 190°C/fan 170°C/gas 5. Line a 12-hole muffin tin with muffin cases. In a large jug, mix together the eggs, yogurt, coconut oil, agave nectar and bananas.
- In a mixing bowl, mix the chopped pear, flour, ground almonds, baking powder, spices, dried berries and cherries and sunflower seeds, then pour in the wet ingredients. Stir well to just combine (don’t overstir or the muffins will be too dense).
- Divide the mixture evenly among the muffin cases, then bake for 20 minutes until risen, golden and a skewer pushed into the middle comes out clean. Remove from the tin, cool, then eat immediately or store overnight in a sealed container.
Nutrition
- 221kcals Calories
- 8.7g (3.7g saturated) Fat
- 5.7g Protein
- 29.9g (16.8g sugars) Carbs
- 2.2g Fibre
- 0.2g Salt
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Reviews
Do these not need any raising agents at all? How do they rise?
Hi Jessie, yes – they have 1½ tsp of baking powder in them, that is the raising agent. Hope that helps. delicious.
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