Just when you thought that classic Blueberry & Banana combination couldn't get any better....THINK AGAIN! Mix up your breakfast roster and whip some of these delicious breakfast muffins up! We've already made the recipe four times in the last two weeks...
What you'll need:
- 100g Light Brown Sugar
- 100ml Maple Syrup
- 60g Mashed Banana
- 60ml Coconut Oil
- 80ml Non-Dairy Milk
- 1tsp Apple Cider Vinegar
- 1 Flax Egg (1tbsp Flaxseed + 3tbsp Water)
- 120g The Great British Porridge Co Blueberry & Banana Porridge
- 50g Rolled Oats
- 1tsp Baking Soda
- 1tsp Baking Powder
- 1/4tsp Cinnamon
- 200g Frozen/Fresh Blueberries
What you need to do:
- Pre-heat oven to 190oC and fill muffin tin with muffin cases.
- In a mixing bowl, whisk together the maple syrup, banana, coconut oil, milk, flax egg and apple cider vinegar until well combined.
- Add in the sugar and remaining dry ingredients and mix with a wooden spoon until a thick, smooth batter forms.
- Fold in the blueberries and mix.
- Use a tablespoon and add the batter to the muffin cases. Fill each muffin case about 3/4 of the way up.
- Top with additional blueberries and sprinkle with oats if desired.
- Bake for 20-25 minutes until slightly golden brown.
- Remove from the oven and cool for 10 minutes.
- Remove muffin cases from muffin tin and cool on a rack until cool.
- Enjoy!
