Breakfast muffin recipe

(Vegan/ Gluten-free/ Refined sugar free)

Ingredients

350g of flour- Gluten Free or regular

100g of coconut sugar (you can also use normal sugar but approximately 75g or will be too sweet)

2 teaspoons of baking soda

1 teaspoon of bicarbonate of soda

maple syrup

4 small bananas or two large bananas

2 handfuls of blueberries

4 tablespoons of peanut butter

50ml almond milk/ oat milk

50ml coconut oil

Handful of chia seeds

Flaky almonds for the topping

Method

1. Preheat oven to 180 degrees

2. Mix the flour, coconut sugar, chia seeds, baking soda and bicarb in a bowl

3. Next, using a food processor or blender whizz the bananas, peanut butter and milk together to a liquid consistency

4. Add the banana-milk liquid Into the bowl of dry ingredients and mix

5. Add 3-4 dashes of maple syrup to the mixture, along with the 50ml of coconut milk

6. Finally, add the blueberries and fold them into the mixture. The final mixture should be sticky, but not as sticky as dough

7. Add the mixture to muffin cases equally and add optional flaky almonds to the top

8. cook for 20 minutes if using GF flour or 25 minutes if using non-GF flour

Serve with a dollop of peanut butter for the extra yum factor and voila!!!

Millie Morrison