Banana & Blueberry Breakfast Muffins
Getting out of bed is a whole lot easier when you've got muffins to look forward to. Wake up to these Banana and Blueberry Breakfast Muffins and kick start your morning, a simple and delicious way to start your day during the morning rush.
The strong and beautifully delicate raspberry flavour compliments the banana's created a muffin not just great for breakfast but just about any time of the day. These Banana and Blueberry Muffins make are a delicious brunch time treat or a snack to hold you until dinner!
Just like all of our recipes, these muffins are clear of all refined sugar, so dig in!
Ingredients
- 2 large ripe bananas
- 2 eggs
- 150ml almond milk
- 1 teaspoon vanilla extract
- 1⁄2 teaspoon almond extract
- 100g rolled oats
- 100g rice flour
- 50g Natvia natural sweetener
- 1 teaspoon baking powder
- 1⁄2 teaspoon bicarbonate of soda
- 1 teaspoon ground cinnamon
- 100g fresh or frozen blueberries

Method
- Preheat the oven to 180 degrees C and lightly grease a 6hole muffin tin.
- Place the bananas, eggs, almond milk and vanilla in a blender and whizz up until smooth.
- Now add in the oats, flour, Natvia, baking powder, bicarbonate of soda and cinnamon and blend again for at least 1 minute until you have a batter consistency.
- Stir in the blueberries then divide between the 6 muffin tins, spooning in to reach the top. Bake for 2025 minutes until golden and risen.
- Leave to cool a little and enjoy while still warm or transfer to a wire rack and eat once cooled.
You can find more sugar-free recipes like this one and more over on our blog or check out Natvia’s collection of dessert videos over at
Healthy Treats!
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