Banana & Blueberry Breakfast Muffins
Serves: 6
Cost Cutting Freezes Well Gluten Free Vegan Friendly
Ingredients:
110g gluten-free porridge oats110g buckwheat flour
110g unsweetened almond milk
110g blueberries (fresh or frozen)
2 small ripe bananas
3 tbsp rice syrup (or other liquid sweetener)
2 tbsp flaxseed
2 tbsp coconut oil, melted
1 tbsp natural coconut yoghurt
1 tsp baking powder
1 tsp vanilla essence
1 tsp ground cinnamon
½ tsp baking soda
pinch of salt
method:
- Preheat your oven to 180C/350F/Gas 4.
- In a small cup, combine the flaxseed with 6 tbsp water and set aside.
- In a mixing bowl, mash your bananas and combine with the almond milk, rice syrup, oil, and vanilla essence.
- Sift in the buckwheat flour, baking powder, and baking soda. Add the oats, salt, and cinnamon and fold in until all the ingredients are combined.
- Fold in the blueberries and spoon the mixture into muffin cases.
- Bake for 25 minutes or until an inserted skewer comes out clean.
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