Sometimes you need a quick grab and go breakfast. As for gluten free and vegan options, fruit is the answer of course, or gluten free oats. So I’ve combined the two into yummy hearty muffins that you can bake the night before.
These muffins have no cholesterol, no added fats, and no refined white sugar (as the muffins you buy in coffee shops do). Not to mention they are packed with fibre, potassium from both the bananas and walnuts. Along with a double load of protein from the walnuts and chia seeds!
This recipe was a make-up as I go along sort of recipe (as are all my recipes haha). I really fancied banana bread but all the vegan recipes I looked up used lots of oil and white sugar, 2 things you definitely do not want in your breakfast!
Once they were made I thought I really should have added some raisins, so I’ll stick them in the recipe below. Yummy with your morning coffee or tea, and super healthy, lots of omegas to start your day 😉
Ingredients- makes 9 muffins
2 large ripe bananas
120g gluten free flour
150g gluten free oats
50 walnuts chopped roughly
50g raisins (or dried fruit of your choice like apricots would be yum)
2 tbs chia seeds- soaked in 4 tbs warm water for 10 minutes =egg replacer
100ml maple syrup- add more or some brown sugar if you want more sweetness
100ml dairy free milk, almond or rice work best
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp all spice
1/2 tsp vanilla extract
This is any easy one!
Preheat your oven to Gas 4/ 175 C
Soak your chia seed egg
Mash the bananas
Mix everything well in a bowl
Spoon into muffin cases
Bake for 25-30 minutes (Less for a fan assisted oven)