BABY BANANA BREAKFAST MUFFINS

These banana oat muffins are a wholesome treat, perfect for breakfast or as a snack. Made with spelt flour and sweetened naturally with agave nectar or maple syrup, they are a healthier alternative to regular muffins and can be made dairy-free too.

Recipe Details:

• Preparation Time: 10 minutes

• Cooking Time: 20 minutes

• Total Time: 30 minutes

• Servings: 6 muffins

Ingredients:

• 1 cup spelt flour or plain wholemeal flour

• 1/4 cup rolled oats

• 1/2 tsp bicarbonate of soda

• 1 tsp ground cinnamon

• 1/2 cup mashed banana (about 1.5 bananas)

• 1 egg

• 1/4 cup agave nectar or maple syrup

• 2 tbsp milk (dairy-free options work well)

• 3 tbsp coconut oil or olive oil, melted

Instructions:

1. Prepare Dry Ingredients:

   • In a mixing bowl, combine the flour, oats, bicarbonate of soda, and cinnamon.

2. Mix Wet Ingredients:

   • In a separate mixing bowl, beat together the mashed banana, egg, agave nectar or maple syrup, milk, and melted coconut oil.

3. Combine Mixtures:

   • Add the wet ingredients to the dry ingredients and mix for a few minutes until fully combined.

4. Prepare Muffin Cases:

   • Divide the mixture evenly between cupcake cases, preferably silicone ones for easy removal. Optionally, sprinkle a few extra oats and slices of banana on top for added texture and flavour.

5. Bake:

   • Place the filled cases in a preheated oven at 180°C and bake for 20 minutes. Check doneness by inserting a knife into the top of a muffin; it should come out clean. If not, bake for a few additional minutes.

6. Cool and Serve:

   • Allow the muffins to cool before serving. These muffins can also be frozen and enjoyed later, storing well for up to 3 months.

Enjoy these delicious and healthy banana oat muffins, ideal for a quick breakfast or a satisfying snack!