A great no added sugar on the go breakfast.   With natural sweetness from banana, apple and blueberries and a wealth of omega 3 fats alongside good levels of fibre, these muffins are a truly healthy option and will set you up for the day. A gluten free, dairy free and nut free option.

MAKES: 10 large muffins

NOTES: Store in airtight container for 3-5 days.  Even more delicious if reheated before serving. For a nut free option use substitute almond milk for oat milk and walnuts for pumpkin or sunflower seeds.

Allergens: Nuts

60g flaxseed, freshly ground

60g porridge oats

1½ tsp ground cinnamon

1 tsp ground mixed spice

Pinch of sea salt

100ml hot water

1 tsp vanilla extract

200ml almond milk (or soya for nut free)

130g ripe banana

1 large egg

50g coconut oil, melted

1 tbsp fresh lemon juice

1 eating apple grated

100g buckwheat flour

1¼ tsp bicarbonate of soda

30g fresh blueberries

50g walnuts

Method

  1. Pre heat the oven to 185⁰ Lightly grease or line a muffin tin.
  2. In a large bowl mix the ground flax, porridge oats, cinnamon, mixed spice and salt. Add the hot water and vanilla and stir to combine.
  3. Gradually add the milk, stirring until well mixed then set aside for 7 minutes.
  4. In a small nutri-bullet or blender, blend the banana, egg, lemon juice and oil until smooth. Fold this into the flaxseed mix followed by the grated apple.
  5. When it is thoroughly mixed, fold in the flour and bicarbonate of soda followed by the blueberries and chopped walnuts.
  6. Spoon the mixture into the muffin cases and sprinkle with extra porridge oats before baking for 25 – 30 minutes until cooked through.