Hearty, wholesome breakfasts… my favourite meal of the day and an eating occasion to savour. If I don’t have the tastiest breakfast in front of me to start the day I feel let down and disappointed before my day has even begun. If you follow me on instagram (abitofgoodness) you’ll know that I am a regular porridge eater (summer and winter alike) but eating porridge isn’t practical for a morning on the go.
That’s where these breakfast muffins come in… if you’re short of time in the mornings or need breakfast on the go these tasty muffins will fill you up with goodness and put a simple on your face!
I was inspired to create these after flicking through the LEON Baking & puddings cookbook. The recipe for date, oat and almond muffins was calling out at me but I wanted something dairy free and egg free for the vegans out there. So I set about creating this plant-based version.
Ingredients (makes 6 large muffins);
- 2 medium Bananas (about 180g)
- 100g apple sauce
- 35g coconut sugar
- 1 flax egg (1tbsp flax seed mixed with 3 tbsp water and left to sit for 10mins)
- 50g almonds
- 100g oat bran
- 100g brown rice flour
- 50g oats
- 3/4 tsp bicarbonate of soda
- 1/4 tsp salt
- 125g chopped dates
What you need to do;
Preheat your oven to 170°c (fan) and line a muffin tin with muffin cases.
In a bowl combine your Bananas, Apple sauce and coconut sugar mashing the banana as you go. Put this mix in the microwave for 30 seconds. Remove and stir well then put back in for a final 30 seconds. The mix should look a bit smoother but won’t be lump free.
Meanwhile toaster off your almonds in the oven. This should take 5 to 7 minutes. Remove and roughly chop.
In a separate bowl combine all the remaining dry ingredients then add the dates and chopped almonds coating them in the flour mixture.
Pour your banana mix and flax egg into the flour mixture and stir together until just combined. Don’t worry about any small bits of flour.
Scoop the thick batter into your muffin cases, they will be completely full and possibly spilling over… this is to be expected.
Finally sprinkle the tops with some coconut sugar and oats before putting in to the oven to bake for 20 to 25 minutes.
Estimated nutritional breakdown; Cals 323, protein 7.5g, carbohydrates 60.2g, fat 6g, fiber 7.1g, sugar 26.6g.