Rise and Shine with Breakfast Muffins

These are a guilt free variation of one of my favourite muffins of all time, the banana muffin.  I was definitely one of those children who felt sick at the smell of a banana, and whilst I still don’t love them on their own I have come to adore them in smoothies, bakes and puddings.  They add great flavour and make sure these muffins are nice and fluffy and moist rather than dry or too dense.  I’ve made things more virtuous by removing the flour and refined sugar and replacing them with oat flour and coconut palm sugar.

These are technically gluten free and refined sugar free, but much more importantly they are delicious.

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These are great because they satisfy a sweet craving, are full of fibre and are great for an on the go breakfast or snack.

I make these in batches of six so they’re always fresh, but mostly because I only own a six hole muffin tin.  If you want more simply double the quantities.

3 ripe bananas

100g ground oats/oat flour (feel free to use almond flour or a different gf flour, but I use oats as they’re cheap and simple to blend in my food processor)

1 tsp baking powder

0.5 tsp bicarbonate of soda

0.25 tsp salt

50g oats

50g coconut palm sugar

30g melted butter

1 egg

Add ins: Walnuts, Raisins

Pre-heat the oven to 180° C.  Put muffin cases into a your muffin tin.

Sift the flour, baking powder, bicarbonate of soda and salt into a mixing bowl.  Add the oats and sugar and mix well.

In a separate bowl, mash the bananas and then mix in the egg and the melted butter.  Add to the dry ingredients.

Spoon the mixture into the cake cases and bake for 25-30 minutes until golden.

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