On-the-go Breakfast Muffins

Adapted from Green Kitchen Stories

Gluten free, refined sugar free and packed with natural sources of energy. No time for a sit down breakfast, grab a muffin or two to take with you on the go. Or a lovely healthier mid afternoon snack.

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Ingredients

Dry

1/2 cup Ground Almonds

1/2 cup Rolled Oats

1/4 cup Buckwheat Flour or Rice Flour

1/2 tsp Baking Powder

1/4 tsp Baking Soda

1/2 tbsp Turmeric Powder

1/2 tsp Cinnamon

1/4 tsp Sea Salt

1/4 tsp Black Pepper

Wet

1/4 cup Yoghurt or Buttermilk or Plant Yoghurt

1 tbsp Coconut Oil

1 tbsp Nut Butter or Seed Butter

1 medium Banana

1 medium Egg

2 Medjool Dates

Crunch Topping

1 tsp Honey

1/2 tsp Coconut Oil

2 tbsp Rolled Oats

2 tbsp Mixed Seeds or Chopped Nuts

Add ins

Berries work best here! I used blueberries, but whatever you fancy. About a large handful.

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Method

1. Preheat your oven 180 degrees C.

2. Line a muffin pan with muffin papers. This recipe should make approximately 5-6 x medium sized muffins.

3. Firstly make your crunchy topping by mixing the honey and the coconut oil until combined and then mix in the oats and seeds. Pop this in the fridge whilst you make the rest of the batter.

4. Add the dry ingredients to a food processor and blitz until combined and until the oats have become oat flour. Tip this out into a large mixing bowl.

5. Add all your wet ingredients, except the egg, to the food processor and blend until combined, then add the egg and combine again.

6. Pour the wet mixture into the mixing bowl and combined with the dry ingredients.

7. Fold in your large handful of fresh berries. Or this can be left to add on the top at the end.

8. Carefully spoon into your muffin papers. Fill until the paper are filled 4/5 of the way up.

9. Take your crunchy topping out of the fridge, it will have hardened a bit. Break it up using a spoon or your fingers and then sprinkle a little on top of each muffin. Lightly press this into the batter.

10. Bake for approximately 15 minutes. Until golden brown and when a skewer is inserted it comes out clean or with just a few crumbs on it.

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Notes

• Can’t find Buckwheat Flour, you can use Rice Flour instead.

• The black pepper helps the body process the antioxidants from the turmeric. Its not really there to affect the flavour.

• Buttermilk, yoghurt and plant yoghurt’s are interchangeable in this recipe.

• Olive Oil can be used as a substitute for Coconut Oil.

• Medjool dates are best as they are soft and squishy. However use whatever you can find. These mainly add a little sweetness to the muffins, so you can replace with other soft dried fruit or a tablespoon of natural sweetener if you prefer.