Almond, Banana and Blueberry Breakfast Muffins

from Emily (who loves food)

Almond Banana and Blueberry Muffins


Yesterday I posted my lunch, today: my breakfast.

I love these breakfast muffins. I’ve been making batches of them and sticking them in the freezer, pulling two out each morning and defrosting them in the microwave. Totally convenient before uni (or work) and you can whip them up in 30 mins.

They’re delicious, low-fat, low-gi and packed full of everything you need to get through the day.

Plus they have this delicious crunchy almond and cinnamon top that’s just to die for.

These muffins are also super forgiving. Jam them full of cranberries, coconut, peaches, apple, sultanas… whatever you’ve got on hand and they’ll still taste awesome.



Almond, Banana and Blueberry Breakfast Muffins – Makes 12 Muffins

Prep time: 10mins  Cook time: 18mins

  • 1/2 cup rolled oats
  • 1/2 cup wholemeal flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • A good handful of almonds
  • 1/2 tsp cinnamon
  • 3/4 cup mashed banana (roughly two big ones/three little ones)
  • 1 egg
  • 2 tbs olive oil
  • 1 1/2 tbs golden syrup
  • 5 tbs low-fat greek/plain yoghurt
  • 3/4 cup blueberries (frozen or fresh)
  • 1 tbs brown sugar
  • 1/2 tsp cinnamon


Preheat your oven to 180C/375F, and line a 12-hole muffin tray.

Whizz rolled oats in a food processor until they resemble fine breadcrumbs, tip into a mixing bowl with wholemeal flour, baking powder, baking soda and cinnamon.

Place almonds in a plastic bag and bash them with a rolling pin, until all broken up. Put a little more than half in with the dry ingredients, reserve the rest.

In another bowl, mash up the bananas and add the egg, yoghurt, oil and golden syrup.

Chuck the wet ingredients in with the dry ones, and stir in the blueberries. Don’t overmix it – you just want to combine the whole thing. All the best muffins have a lumpy mixture.

See those reserved almonds? Take a little  bowl and mix in your brown sugar and 1/2 tsp cinnamon. Yum.

Now fill your prepared muffin tins with the mixture, topping each with a sprinkle of the almond/brown sugar/cinnamon mix.

Bake in the oven for 18mins, or until firm and springy to the touch.


You can chuck these in the freezer, or eat them immediately.

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