These are one of my favourite breakfast muffin recipes. Made with oat flour, bananas and honey they really are the perfect way to start your day! The best part is you can add what ever flavour you want. I love to add blueberries or chocolate chips. If you cant eat oats feel free to swap the oat flour for almond meal.
I grew up with homemade muffins all the time – I don’t even think I know what a store bought muffin tastes like. Andrew loves having these to take to work in the mornings – it’s something slightly different than your regular porridge but made with very similar ingredients. They’re perfect when paired with a little bit of coconut yogurt and fruit. If you’re looking for something a little sweeter I have a delicious White Chocolate & Raspberry recipe here.
Makes 9 Muffins
2 cups of oat flour (gluten free if needed)
1 tsp cinnamon
2 tsp baking powder
1/4 tsp salt
1/2 cup water
1/4 cup of nut butter
1/4 cup of honey or maple syrup
2 tsp of vanilla extract
2 tbsp chia seeds
2 ripe bananas
1 cup of wild blueberries
Preheat your oven to 180 degrees and grease your muffin tins with a little bit of coconut oil.
In a medium sized bowl add the oat flour, cinnamon, baking powder, salt and stir to combine.
In a blender or food processor add the water, nut butter, maple syrup, vanilla, chia seeds and banana and blend until it becomes a thick smoothie like texture. Tip the wet ingredients into the dry and fold to combine. Finely add the blueberries or what ever flavour you like and fold through.
Scoop the muffin mixture into the muffin tins (it should make around 9 muffins) and place in the oven for 25 minutes until golden.
Have fun and enjoy