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<\/figure>\n<\/div>\n\n\nBreakfast on the run.<\/strong><\/strong><\/p>\n\n\n\n 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\u2019t 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.<\/p>\n\n\n\n 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.<\/p>\n\n\n\n Vanilla Oat and Banana Muffins \u00a0\u00a0makes 12-14 muffins if<\/strong>\u00a0you use gluten free oats \u00a0and gluten free flour this is suitable for \u00a0Celiacs \u00a0it\u2019s also a great way to use up bananas that are just going over ripe<\/p>\n\n\n\n Ingredients<\/strong> Method:- Serve slightly warm, they can be frozen, so they are great for children lunch boxes!<\/p>\n","protected":false},"excerpt":{"rendered":" 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\u2019t eat anything for at least two hours after waking up. I get into eating a substantial breakfast in Israel, where the majority of […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[9],"tags":[],"class_list":["post-3121","post","type-post","status-publish","format-standard","hentry","category-recipes"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.shavuatov.co.uk\/index.php?rest_route=\/wp\/v2\/posts\/3121","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.shavuatov.co.uk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.shavuatov.co.uk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.shavuatov.co.uk\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.shavuatov.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3121"}],"version-history":[{"count":1,"href":"https:\/\/www.shavuatov.co.uk\/index.php?rest_route=\/wp\/v2\/posts\/3121\/revisions"}],"predecessor-version":[{"id":3123,"href":"https:\/\/www.shavuatov.co.uk\/index.php?rest_route=\/wp\/v2\/posts\/3121\/revisions\/3123"}],"wp:attachment":[{"href":"https:\/\/www.shavuatov.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3121"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.shavuatov.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3121"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.shavuatov.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3121"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
1 1\/2 cups gluten free plain \u00a0flour \u00a0I 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
\u00bd tea spoon salt
1 egg
3\/4 cup soya . almond oat. or rice milk, pea, or coconut
1\/3 cup \u00a0\u00a0 vegetable oil
1\/3 cup unsweetened apple sauce or homemade apple puree
1 teaspoon vanilla extract
\u00bd cup unsweetened organic chocolate chips or you can use blueberries or cranberries.
3 small or 2 medium bananas mashed<\/p>\n\n\n\n
<\/strong>
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.<\/p>\n\n\n\n