Breakfast Muffins

Name: Breakfast Muffins
Total time: 20 min
Yield: 12 servings
Ingredients: 1 cup whole wheat flour; 1/4 cup rolled oats + 2 tbsp for topping; 1/2 tsp baking soda; 1/4 tsp salt; 1/4 tsp cinnamon; 1 tbsp pumpkin seeds + 1 tbsp for topping; 1 tbsp flax seeds; 3 tbsp olive oil; 1/4 cup maple syrup; 1 egg; 1/2 cup banana, mashed; 2 tbsp milk; 1 tsp vanilla; 1/2 apple, peeled, cored and diced; 1 tbsp vegetable oil

With the hearty combination of oats, apples, bananas, pumpkin seeds, flax seeds and a touch of maple syrup, these delicious breakfast muffins make morning meals easy.

20 minutes

Difficulty: Easy

Ingredients

Servings: 12

1 cup whole wheat flour

1/4 cup rolled oats + 2 tbsp for topping

1/2 tsp baking soda

1/4 tsp salt

1/4 tsp cinnamon

1 tbsp pumpkin seeds + 1 tbsp for topping

1 tbsp flax seeds

3 tbsp olive oil

1/4 cup maple syrup

1 egg

1/2 cup banana, mashed

2 tbsp milk

1 tsp vanilla

1/2 apple, peeled, cored and diced

1 tbsp vegetable oil

Steps

STEP 1

Select the Steam Conv. mode and set the temperature to 190°C. Press Start/Set to preheat the oven.

STEP 2

In a medium bowl, mix flour, oats, baking soda, salt, cinnamon, pumpkin seeds and flax seeds.

STEP 3

In a big bowl, combine olive oil, maple syrup, egg, mashed banana, milk and vanilla.

STEP 4

Add the dry to the wet mixture and mix until just combined. Fold in the diced apple.

STEP 5

Oil two 6 muffin cups pans and divide the mixture evenly, filling about two-thirds of each cup. Sprinkle each muffin with the remaining oats and pumpkin seeds. Place the two trays on the two levels of the oven and bake for 15 minutes.

STEP 6

Let cool for five minutes in the tray and then place the muffins on a cooling rack until fully cooled.