These muffins make for the perfect breakfast on the run. You can make a batch of these on the weekend and then have them as a quick and easy breakfast option during the week.
These muffins have a good balance of protein, healthy fats and carbohydrates. I haven’t added any sugar or other sweetener as they are sweet enough from the bananas and dried sultanas.
Makes: 12 muffins
DF, GF, V
=R1=
Servings
Prep time
Cook time
Recipe
Ingredients
- Dry Ingredients
- 125g blanched almond meal
- 100g brown rice flour
- 50g tapioca flour
- 60g gluten-free rolled oats
- 100g sultanas
- 1 tsp ground cinnamon
- 1 tsp baking powder
- Wet Ingredients
- 220g ripe bananas (approx. 3 bananas)
- 1/3 cup olive oil
- 3 eggs
Method
- Preheat oven to 200˚C and line a 12-hole muffin tin with muffin papers.
- Add all the dry ingredients to a mixing bowl and mix well until combined.
- Add the bananas, olive oil and eggs to a blender and blend into a thick creamy consistency. Pour into the bowl with the dry ingredients and mix together until combined.
- Divide the mixture between each of the 12 muffin holes and top each muffin with a sprinkle of rolled oats.
- Bake for 30 mins until golden brown and cooked through.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
