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Banana & Blueberry Breakfast Muffins

Serves: 6

Cost Cutting Freezes Well Gluten Free‏ Vegan Friendly

Banana & Blueberry Breakfast Muffins Recipe: Live Green & Good

Ingredients:

110g gluten free porridge oats

110g 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 melted coconut oil

1 tbsp natural coconut yogurt

1 tsp baking powder

1 tsp vanilla essence

1 tsp ground cinnamon

1/2 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.
Print Recipe www.coconutco.co.uk" target="_blank">www.coconutco.co.uk
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