Banana, Apricot & Coconut Brekkie Muffins

These delicious brekkie muffins make the most of the wonderful goodies we have in our bulk section. Easy to make, these are a very convenient on-breakfast option which you can meal prep on weekends ready for the busy week ahead.

Recipe by: @fooddesignstudio

Serves: 9 muffins | Time: 40 minutes | Vegetarian

banana, apricot & coconut brekkie muffin recipe

Ingredients

1 ½ cups Flannery’s OWN Rolled Oats
1 ¼ cups Flannery’s OWN Spelt Flour
½ cup Flannery’s OWN Rapadura Sugar
1 ½ teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
¼ cup coconut oil
1/2 cup mashed banana
1/2 cup oat milk
2 eggs

Mix-ins (from Bulk)

1/4 cup dried apricots
3 large dried bananas
1/4 cup coconut flakes

muffins for when you’re on the go

Method

Preheat the oven to 190 degrees bake. Line a 9 hole muffin tin with muffin or cupcake liners.
In a large bowl combine the dry ingredients (rolled oats, flour, sugar, baking powder and soda, cinnamon).
Dice your dried apricot and dried banana mix-ins up finely and add to the dry ingredients.
In a smaller bowl whisk the eggs with the wet ingredients (coconut oil, mashed banana, oat milk).
Add the wet ingredients to the dry and fold through to combine.
Use a tablespoon to add approx. 3 tablespoons of the batter into each liner. Repeat this process until you have a level batter in each of the 9 muffin liners).
Sprinkle with a pinch of extra rolled oats.
Bake in the oven for 20-30 minutes.
Remove from the oven and allow to cool for 10 minutes before removing the muffins from the tin.