Fibre-Rich Apple Porridge Muffins

  
I haaaaave to start by telling you guys that these were a huuuuuuge hit in my house and serrriously kept us full all morning! They’re such an amazing breakfast alternative and you can make them in batches for the week so they’re the ultimate healthy-on-the-go breakfast!

I’m not going to lie tho… I ate them at all time during the day, for snacks and as a boost before or after dinner! They’re packed with superfoods and super ingredients so there’s no harm in eating a few 😉 I decided to whip these up one day after reading my all-informing book The Natural Pregnancy Book and discovering that an increase in fibre rich foods is always a good thing when your pregnant. Of course, it’s good all-round – just ask our resident colon-expert Amanda from Keeping Regular!

   
   
Tip: Superfoods are amazing, nutrient-rich foods packed full of important and vital vitamins, minerals and nutrients our bodies need to be their best!

So where’s this recipe I speak of? Riiiiight here!

This recipe should yield about 12 hearty muffins!
 

Fiber Rich Apple Porridge Muffins
Yields 12
A delicious fiber rich muffin recipe! Great for pregnancy and post-pregnancy.
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Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Ingredients
  1. 2 Cups Fiber Rich Porridge (I used Bobs' Red Mill)
  2. 1 Cup Oats
  3. 3/4 Cup Apple Sauce
  4. 2 Ripe Bananas
  5. 3 Tbsp Coconut Butter*
  6. 2/3 Cup Coconut Oil
  7. 2 Tbsp Cinnamon
  8. 1 Tbsp Vanilla**
  9. 1 Tsp Baking Powder
  10. 1/2 Cup Coconut Sugar
Instructions
  1. Pre-heat your oven to 350 degrees
  2. Add all of your dry ingredients to a mixing bowl and stir together
  3. Mash your banana
  4. In a small sauce pan on low heat, add your coconut oil, coconut butter and mashed banana
  5. Mix together until the coconut oil and butter have melted nicely
  6. Remove from heat and pour onto dry mix
  7. Add the rest of your wet ingredients and mix together
  8. Grease your muffin tray with coconut oil (or use non-toxic liners)
  9. Pour your mix into the muffin tray and pop in the oven
  10. Bake for aprox. 15 minutes or until the tops look golden brown
  11. Remove from oven and allow to cool for at least 5 minutes
  12. Enjoy right away or store in an air tight container in the fridge for up to 1 week!
Notes
  1. * Feel free to omit the coconut butter if you don't have it
  2. ** I use vanilla bean powder but a high quality vanilla extract is fine too
Her Balanced Life http://herbalancedlife.com/

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