Healthy Breakfast Muffins Made with Avocado Oil

Makes: 12 muffins

Prep Time: 10 min

Bake Time: 20–25 min

Hero Product: Wilson’s Avocado Oil

🛒 Ingredients:

•1½ cups wholewheat flour

•1 cup rolled oats

•2 tsp baking powder

•½ tsp baking soda

•1 tsp cinnamon

•½ tsp ground nutmeg (optional)

•Pinch of salt

•2 ripe bananas, mashed

•2 large eggs

•½ cup Wilson’s Avocado Oil

•⅓ cup honey or maple syrup

•½ cup plain yoghurt (or plant-based alternative)

•1 tsp vanilla extract

•½ cup grated apple or carrot (or both)

•½ cup chopped walnuts, seeds, or dark chocolate chips (optional)

👩‍🍳 Method:

1.Preheat oven to 180°C and line or grease a muffin tray.

2.In a large bowl, whisk together flour, oats, baking powder, baking soda, cinnamon, nutmeg, and salt.

3.In another bowl, mix mashed bananas, eggs, Wilson’s Avocado Oil, honey/maple syrup, yoghurt, and vanilla.

4.Add the wet mixture to the dry ingredients and stir gently until just combined.

5.Fold in grated fruit/veg and any add-ins.

6.Spoon into muffin cups and bake for 20–25 minutes, or until golden and a toothpick comes out clean.

7.Cool slightly and enjoy warm, or store in an airtight container for 3–4 days.

✨ Serving Tips:

•Spread with nut butter or yoghurt for an extra-filling breakfast.

•Great for kids’ lunchboxes or afternoon snacks.

Wilson’s 750ml Extra Virgin Olive Oil bottle with fresh olives in the background

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