Breakfast muffins of the healthy kind!

For those busy days when you are running out the door on an empty stomach, here is a recipe for breakfast muffins that is easy to make (in advance) and can be prepared in under 30 minutes!

It is a very healthy breakfast muffin as I have added ingredients such as avocado, dried fruit and seeds and the flavor profile is not overly sweet. It's a great recipe to hide healthy greens from the little ones that may refuse to eat it.

P.S These breakfast muffins are dairy free and gluten free!

What you will need to make 12 standard sized breakfast muffins:

Olive oil spray
2 cups of oats
1 cup rice flour
1.5 tablespoons of rice syrup / or maple syrup
1 soft banana
1 apple / or pear (whatever you have available)
1 avocado
1 tspn baking powder (or potato starch for gluten free)
1/2 cup shredded coconut
1/4 cup pepitas
1/4 cup linseeds
3/4 cup sultanas
1 tsp cinnamon
2 eggs

Method:

1. Lightly spray a 12 hole muffin tin with olive oil. Set aside.
2. Mash the banana, apple and avocado using a blender/ or bamix. Add the baking powder to this mix and set aside.
3. In a large mixing bowl add all of the remaining dry ingredients and mix together using a spoon.
4. Whisk the eggs until light and aerated.
5. Add the mashed fruit mix to the oats and mix.
6. Fold the whisked eggs to the mix using a spoon until completely mixed.
7. Spoon the mixture into each muffin tins and fill each hole to the top
8. Place into a 180 degree preheated oven for 10 - 14 minutes.
9. When the muffins are lightly browned, remove from oven and set aside to cool.

These breakfast muffins can be placed into an airtight container stored at room temperature for a week, or can be stored in a freezer when made in larger batches!

Enjoy xx