These muffins make for the perfect breakfast on the run. You can make a batch of these on the weekend and then have them as a quick and easy breakfast option for during the week.
These muffins have a good balance of protein, healthy fats and carbohydrates. I haven’t added any sugar or other sweetener as these muffins are sweet enough from the bananas and dried sultanas. Suitable for a gluten free, dairy free and vegetarian diet.
Makes: 12 muffins
Dry Ingredients:
125g blanched almond meal
100g brown rice flour
50g tapioca flour
60g gluten free rolled oats*
100g sultanas
1 tsp ground cinnamon
1 tsp baking powder
Wet Ingredients:
220g ripe bananas (approx. 3 bananas)
1/3 C olive oil
3 eggs
Preheat your oven to 200˚C. Line a 12x muffin tin with muffin papers.
Add all of your dry ingredients to a mixing bowl and mix well until combined.
Add the bananas, olive oil and eggs to a blender and blend into a thick creamy consistency. Pour into the bowl with the dry ingredients and mix together until combined. Divide the mixture between each of the 12 muffin holes and top each muffin with a sprinkle of rolled oats.
Bake for 30 minutes, until golden brown and cooked through.
*See note about gluten free oats in my Mango & Passionfruit Smoothie Recipe.
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