Banana, Oat, And Apple Breakfast Muffins
These are called breakfast muffins, but you could eat them any time of day, I make these regularly and have a batch in my freezer they're so useful to pop one out and take with you if you've got a running around sort of day. They defrost within an hour.
I started making these to use up over ripe bananas, but I now make them on a regular basis and carry them with me to hospital appointments or if I'm going out for the day, so I'm not tempted to reach for calorie laden snacks.
The beauty of these muffins is they gluten free, if you use gluten free oats, can be made dairy free, have no added fat, and the sugar comes naturally from the banana’s apples and dates.
Each muffin is around 103 calories, and they give you an energy boost when you haven't got time to stop. They are great to slip into lunch boxes, they keep well in an airtight tin for up to five days, or you can freeze them, and they last for three months.
It takes approximately 10 minutes to make these muffins if not less, and they cook within 20 so within half an hour they made from start to finish.
Ingredients
Obviously if you can eat gluten or you drink milk you can change the recipe to use regular oats and regular milk,
200 g gluten free porridge oats (don't use the jumbo oats)
3 ripe bananas (The riper the bananas are the sweeter the muffins will be)
1 eating apple preferably red
3 pitted dates
1 teaspoon of baking powder
1 teaspoon vanilla essence or vanilla paste
half a teaspoon ground ginger
half a teaspoon ground cinnamon
half a teaspoon ground allspice
2 medium size free range eggs
60 ml plant milk, I tend to use oat or pea milk for this.
You can also choose extras to go in these muffins if you want.
3 plums stoned and chopped.
half a cup of fresh blueberries
half a cup of chocolate chips (this will increase the calories)
half a cup of dried apricot cut or raisins, sultanas, currents.
Method
Preheat your oven to 200 c that's 180c for a fan oven, gas mark 6 360 F.
Line a 12-hole muffin tin with paper cases.
You can use a food processor or a hand blender to make this cake batter.
I tend to put everything in a bowl and use my hand blender, because it saves getting my food processor out!
Wash and chop the apple roughly, mash the bananas roughly.
Put the bananas, apple, eggs, date, baking powder, half the milk, and spices into a bowl or your food processor, blend to make a batter, then add the rest of the milk mix it once.
Add whatever extras you have decided on to the batter I mix it with a wooden spoon, do not blend it or else they will disintegrate.
Using an ice cream scoop put the batter into the muffin cases there should be enough batter for 12 generous muffins.
This is quite a wet mixture so put in the oven in the middle shelf initially for 15 minutes. Check on them they might need 20 they should be well reason and golden-brown colour.
Leave to cool on a wire rack for about 10 to 15 minutes, then a freezing put into freezer bags and pop them into the freezer them before you're tempted to eat them!