I love overnight oats for breakfast but with work being so busy, something to pack and have with my coffee is more a practical approach. These healthy banana muffins have exactly the same ingredients as some of the overnight oats varierties I do except for the baking soda. The nutty texture and the chocolatey flavour infused with raspberries makes it a delightful breakfast option. The best part is making a big batch for a healthy breakfast or snack on a Sunday to take the family through the week when everyone is rushed for time in the mornings.
Healthy Banana Muffins
Ingredients
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¾ teaspoon cinnamon
- dash of nutmeg optional
- ¼ teaspoon fine sea salt
- 3 medium/large very ripe bananas 1 ⅓ cups mashed
- ¼ cup maple syrup or to taste
- 1/2 cup almond meal
- ¼ cup ground flax seeds
- ¼ cup non-dairy milk
- 2 teaspoons apple cider vinegar
- 2 teaspoons vanilla extract
- ¼ cup almond flakes optional
- 1 1/2 cup oats
Instructions
- Preheat oven to 350 degrees F (176 C). Line a muffin tray.
- In a mixing bowl mash bananas. Grate apple separately.
- Add in the oats, flour, ground flax seeds, baking powder, baking soda, cinnamon, salt.
- Pour wet ingredients on top of the dry and stir to combine. Pour batter into muffin tray. Sprinkle almond flakes on the top.
- Bake for 20-30 minutes or until a tooth pick inserted in the centre of the loaf comes out clean. Allow to cool in the tray for 10 minutes.
