Breakfast Recipes
Oat & Raisin Breakfast Muffins
January 29, 2020I was going through my pantry yesterday and noticed that I had a few bananas that were quickly going past their best! So what do you do when you have a few over-ripe bananas? RECIPE CREATE! These muffins were made from ingredients I had lying around in my pantry & kitchen so they're super easy to make and don't require any 'fancy' ingredients.
Not only are they delicious AND nutritious but they're perfect for breakfast or a quick snack on the go. They're great for freezing as well.
*These OAT & RAISIN BREAKFAST MUFFINS are vegan, gluten free and dairy free too.
Ingredients:
- 3 Ripe Bananas
- 200g Oats
- 150g Raisins
- 125ml Almond Milk (or any milk)
- 100g Buckwheat Flour
- 20g Hemp Seeds
- 2tbsp Coconut Oil
- 1tsp Baking Powder
- 1/2tsp Bicarbonate Of Soda
Method:
- Pre-heat your oven to 180^C (160^C fan assisted).
- Break the bananas into pieces and mash in a bowl using the back of a fork until smooth.
- Mix through the oats, flour and hemp seeds.
- Stir through the coconut oil (making sure it's melted - if it's solid then heat it up slightly before adding it to the mix).
- Add in the almond milk, baking powder and bicarbonate of soda.
- Finally stir through the raisins and divide the mixture between 12 muffin cases.
- Bake the muffins in the centre of the oven for 25-30 minutes until golden on top and cooked through. To test - insert a toothpick into the centre of the muffins and it should come out clean.
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