Superfood Breakfast Muffins with Manuka Honey

· 2 large eggs

· 100g Greek or plain yogurt

· 50ml coconut oil or butter, melted

· 75ml milk

· 75g Happy Valley Manuka 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

· 1.5tsp 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.