Breakfast on the run.
As a child I disliked breakfast, and I was well into my twenties before I realised the value of starting the day properly. I realised that I couldn’t eat anything for at least two hours after waking up. I get into eating a substantial breakfast in Israel, where the majority of my friends and I went by the adage of breakfast like a king, lunch like a prince, supper like a pauper.
Now I wake up early, normally I am up by 5am, I make a cup of fresh ground decaf coffee, a cup of hot water and lemon and start my day slowly, after a couple of hours ,I eat my breakfast .But there are days, when I must run out to an early appointment and these Breakfast Muffins are practical, delicious, and sustaining.
Vanilla Oat and Banana Muffins makes 12-14 muffins if you use gluten free oats and gluten free flour this is suitable for Celiacs it’s also a great way to use up bananas that are just going over ripe
Ingredients
1 1/2 cups gluten free plain flour I used oat flour but rice also works
1 cup rolled gluten free oats
1/4 cup organic brown sugar or honey
1 teaspoons baking powder
1 teaspoon baking soda
½ tea spoon salt
1 egg
3/4 cup soya . almond oat. or rice milk, pea, or coconut
1/3 cup vegetable oil
1/3 cup unsweetened apple sauce or homemade apple puree
1 teaspoon vanilla extract
½ cup unsweetened organic chocolate chips or you can use blueberries or cranberries.
3 small or 2 medium bananas mashed
Method:-
1 Preheat oven to 200 degrees Celsius
2 Combine flour, oats, sugar, baking powder, soda, and salt
3 Stir the flour mixture into the banana mixture until just combined
4 Line a 12-cup muffin tin with paper bake cups and divide the batter among them I use an ice cream scoop to ensure they are all even.
5 Cook on the middle shelf for 18 to 20 minutes.
Serve slightly warm, they can be frozen, so they are great for children lunch boxes!