Hello Hello everyone and welcome back to TheWeekendJuice! Today I wanted to share with you a simple, quick and easy breakfast recipe that is quite frankly so basic, I genuinely think you could make this blind-folded! Now these muffins have NO FLOUR but yes they do have eggs. However you could substitute these bad boys for an extra banana, flax seeds or pureed silken tofu.
My dear you will need:
For 8 muffins
- 2 bananas
- 2 cups of rolled oats
- A handful of berries (your choice)
- 1 whisked egg
- 1 teaspoon of baking powder
- Go mad with cinnamon and/or nutmeg
- Vanilla tsp extract
- A spoon to mix with
To start, preheat your oven to 218°C(gas mark 7) and lightly grease your muffin tin. I never have a spray so instead I get a clean paper towel, dab that in butter and wipe that around the tin.
Now grab your bananas, peel them and mash them with a fork in a medium-sized bowl. Once this is done, add one cup of oats-mix and then add in the final cup of oats along with the rest of the dry ingredients.
This is when you will whisk your egg or prepare your egg substitute. Make a well in the oat mixture and bang that egg in right in there, mix well.
The last step of this beautiful breakfast recipe is to add the berries of your choice (I recommend ripe blueberries) and your mixture is now ready to scoop into the muffin tins.FYI these muffins do not rise very much if at all so fill’em right up!
Bake at 218°C for 20-25 minutes then turn down to 191°C(gas mark 5) and bake until the tops have a sponge-like ‘bounce’.
Once the muffins are done, leave them to cool down for 10 minutes then cut around the them with a sharp knife and lever them out a tiny bit. Once they are completely cool use a spoon to remove them from the tin.
I enjoy these muffins with cold milk or cream..they are amazing!
Hope you enjoy these tasty treats and thank you for reading!