This recipe has been replicated mealplannerpro.com
2 large eggs
100g Greek or plain yogurt
50ml coconut oil or butter, melted
75g Happy Valley Mānuka Honey
2 bananas, mashed
1 tsp vanilla extract
100g plain flour
100g wholemeal flour
50g rolled oats
2 tbsp chia seeds
2 tbsp ground flaxseed
1.5 tsp baking powder
1.5 tsp baking soda
To top, optional:
Oats, flaked almonds and pumpkin seeds
Preheat the oven to 180c.
Line a 12 hole muffin tray with paper cases.
In a large bowl add the eggs, yogurt, coconut oil, milk, honey, banana and vanilla and whisk until well combined.
In a second bowl add the flours, oats, chia seeds, flaxseed, baking powder and soda and mix with a spoon.
Combine the wet ingredients with the dry ingredients and mix just enough so that everything is well combined but be careful not to over mix.
Spoon the mixture into the muffins cases and top with a sprinkling of extra oats, flaked almonds and pumpkin seeds.
Bake in the oven for 20-25 mins or until a wooden skewer comes out clean.
Allow to cool on a wire rack before eating.
The muffins can be stored in the fridge for up to 3 days or in the freezer and then left out to defrost for 2-3 hours when ready to eat.