Breakfast Muffins

These simple banana muffins are the perfect breakfast on-the-go, training snack or afternoon tea. We love to make a batch in preparation for a long ride, and save the rest for next week.

Start with this version, then feel free to experiment by adding a quarter of a cup of fresh berries, coconut flakes or raw cacao.


  • 1 cup hazelnut meal (I use homemade, from the pulp of my homemade hazelnut milk)
  • 1 cup almond meal
  • 1 tablespoon cinnamon
  • 2 teaspoons gluten free baking powder
  • ¼ teaspoon salt
  • 4 eggs, free range
  • ¼ cup coconut oil, melted
  • 3 bananas, mashed


  1. Preheat oven to 180°C.
  2. Add hazelnut meal, almond meal, cinnamon, baking powder and salt to a large bowl. Combine well.
  3. In a separate bowl, beat eggs and add to the above mixture.
  4. Add coconut oil and bananas and stir thoroughly until well combined.
  5. Transfer into a well greased muffin tin and cook for 20-30 minutes or until a skewer inserted comes out clean. Makes 8 large muffins or 12 smaller muffins.

Breakfast can be easy and healthy with a little preparation. For more portable breakfast and snack ideas, please click here.


  1. Therese

    These look perfect for my kids – they really struggle to eat early in the morning and cannot face eggs or porridge. I have been looking for something that is full of good fats and no sugar for school morning breakfasts. They will be good for lunchboxes too!

  2. Min Benstead

    Yes they are perfect for a meal and a snack Therese, also great to batch prepare in advance and stock the freezer. Enjoy!

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