Banana and blueberry breakfast muffin
Bake a batch of these delicious gut healthy muffins, next time you have a couple of ripe bananas at home. They also make an excellent feel good snack. They are high in fibre and contain no refined sugar, so they won’t spike your blood sugar levels. They are not too sweet as most of the sweetness comes from the banana, blueberry and cinnamon.
Banana and blueberry breakfast muffin
Ingredients
makes 10 muffins
2 ripe bananas, mashed
2 tbsp maple syrup
1 tsp vanilla extract
50g melted odourless coconut oil
2 eggs
50g ground GF oats
100g ground almonds
2 tbsp ground flaxseed
1/2 tsp bicarbonate of soda
1 tsp GF baking powder
1 tsp ground cinnamon
zest of 1/2 lemon
200g frozen/fresh blueberries
flaked almond to scatter on the top
In a large bowl, mix together the banana, maple syrup, vanilla extract, coconut oil and eggs.
Add the rest of the ingredients except for the blueberries and flaked almonds. Mix well.
Fold in the blueberries.
Add 10 muffin liners to your muffin tray. Divide the mixture evenly into each one. Top each one with a sprinkling of flaked almonds.
Bake FAN 170 for 20-25 mins. Dust each one with a little cinnamon powder
