If you are, or know someone who never has time for a healthy breakfast, then you are going to LOVE this recipe!
These really are guilt-free and I'll tell you why - they are packed full of nutritious bananas, eggs, coconut milk spelt flour and maple syrup, which I recently found out is great for gut health plus it is full of minerals and vitamins and and is much lower than sugar on the glycemic index (GI) which basically all equals - that's totally awesome! This recipe is also contains healthy walnuts and good old fashioned whole oats (not the instant kind) and deliciously vibrant spices too!
As there is no added sugar or refined flours in this recipe you can eat these and know they are doing your body good - all that in one little old muffin, and before I forget, it passed the kids taste test as well (my two nephews were my little guinea pigs).
These are not your super sweet muffins and perfect for breakfast or a snack however they are bursting with flavor and taste absolutely amazing with a bit of fresh butter on them too
These muffins travel well and are great as part of a healthy lunch box or picnic spread too, so even though I've called them "brekkie", (that's "breakfast" for those of you who don't speak Australian), muffins they're great for any time of the day really
Just so you know I kept mine in the fridge for 5 days in an air-tight container without any problems - which is always nice when you want to grab and eat on the go
If you like your muffins warm, 15-20 seconds in the microwave gives them that fresh out-of-the-oven feel and taste, spread a little butter and they taste oh-so-good
YOU WILL NEED
1/3 cup rice bran oil
1/2 cup maple syrup
2 cups packed mashed ripe bananas (the riper the better)
1/4 cup coconut milk
1+1/2 teaspoon baking soda
1+1/2 teaspoon vanilla extract
1/2 teaspoon salt
1/2 - 3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1+3/4 cups spelt
1/3 cup old-fashioned oats
1/2 cup chopped walnuts
Extra old-fashioned oats for decoration/topping
Preheat oven to 180°C/375°F and line a 12 cup muffin pan with your paper liners.
In a large bowl add the rice bran oil and maple syrup together and whisk to combine.
Add the eggs and using your whisk mix again until combined.
Add the mashed bananas, coconut milk, baking soda, vanilla extract, salt, cinnamon and nutmeg and continue to mix until combined.
Add the spelt flour, oats and walnuts to the bowl and mix until JUST combined.
Divide the batter evenly between the 12 muffin cups, filling to the same level as the pan itself (my pans were as big as the pan itself).
Sprinkle the tops of the muffins with a small amount of oats.
Bake muffins for 25 minutes or until a skewer or toothpick inserted into a muffin comes out clean.
Allow to cool slightly before eating.
Enjoy muffins as i or with some fresh butter.
MAKES 12 MUFFINS