I love cooking recipes that are wholesome and easy on the wallet .
I get it. Sometimes you're in a rush, or you oversleep and have to dash out the door. However, it's still important that you remember to eat your breakfast! Breakfast is the most important meal of the day; it sets your mood and energy for the day. These muffins are a perfect on-the-go breakfast and can be made ahead to time. They include ingredients that will keep you going for the whole day, and they are lower in fats and sugars than a regular muffin. These muffins can easily be spiced up with a handful of chocolate chips or berries.
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- 2 small bananas
- 1 cup Wholemeal flour
- 1/4 cup Rolled oats
- 1/4 cup Sugar alternative, (I used honey)
- 1/4 cup Coconut oil
- 1 teaspoon Cinnamon
- 1/2 teaspoon Allspice
- 1 teaspoon Vanilla extract
- 1/2 teaspoon Baking Soda
- 1/3 cup Walnuts, (can be replaced by other ingredients such as chocolate chips)
- 1/4 cup Almond milk, (or any other milk of your choice)
- 1/4 cup rolled oats, (optional)
- 1 teaspoon sugar, (optional)
- Preheat oven to 170°C (fan-forced) and line muffin pan with cupcake liners.
- In a bowl sift flour, cinnamon, allspice, salt and baking soda. Then add oats and walnuts and whisk until fully combined.
- In a different large bowl, mash the banana then add the melted coconut oil, sugar substitute, almond milk and egg and whisk until fully combined.
- Slowly add the dry ingredients to the wet ingredients. Whisk until fully combined. Then evenly divide the batter into the cupcake liners.
- Optional: In a small bowl mix together the sugar and rolled oats. Then sprinkle over the muffins before baking.
- Place in oven for 20 - 25 minutes or until they are golden brown. Allow the muffins to cool on a cooling rack. Note: These muffins are even better slightly warm with a slab of butter!
Please note: These nutrition facts will change with what you decide to add, and these muffins contain 0 grammes of trans fats.