Updated: Feb 2
Who doesn't love a muffin for breakfast?! It feels a bit naughty, as if you're having a dessert...But in actual fact, these muffins are highly nutritious and made without gluten, refined flours or sugars. Packed full of fibre, protein and healthy fat from the oats, banana and nuts, they will leave you full of energy all morning.
They are lovely served warm with some butter, or if you're as nut mad as we are in my household, slather on the peanut butter.
Makes 12 muffins
3 medium ripe bananas
50g coconut oil or groundnut oil
4 30ml shots strong espresso
1 tsp vanilla essence
120ml unsweetened almond or dairy milk
2 eggs, whisked (or 2 flax eggs)
250g oat flour (or oats processed to a fine flour in a food processor)
2 tsp baking powder
1 tsp bicarbonate of soda
60g coconut sugar
150g walnuts or pecans, chopped
Method For Banana and Coffee Breakfast Muffins
Pre-heat the oven to 220 degrees C/430 degrees F and line a muffin tray with muffin cases.
Mash the bananas in a bowl until you have a smooth liquid and then stir in the other wet ingredients - the oil, espresso, eggs and milk.
In a large bowl mix together the oats, oat flour, baking powder, bicarbonate of soda and sugar. Stir the wet ingredients into the dry ingredients until you have a smooth batter (be careful not to over mix). Finally stir through the chopped nuts.
Fill the muffin cases with the mixture and top each one with a light sprinkling of oats and coconut sugar.
Bake in the oven for 5 minutes at 220 degrees and then turn the heat down to 180 degrees and bake for a further 20-25 minutes. Turn the muffins around in the oven half way through to make sure that they all get evenly cooked.
If these last longer than the day they are cooked, they can be kept in an airtight container for up to 3 days or in the freezer for up to 4 weeks.
More delicious, whole-food breakfast ideas:
I love to hear how you get on with my recipes, so feel free to comment below!