[vc_row equal_height=”yes”][vc_column width=”1/2″][vc_single_image image=”2993″ img_size=”large”][/vc_column][vc_column width=”1/2″][vc_column_text css=”.vc_custom_1631737239912{margin-top: 0px !important;margin-bottom: 0px !important;border-top-width: 0px !important;border-right-width: 0px !important;border-bottom-width: 0px !important;border-left-width: 0px !important;padding-top: 0px !important;padding-right: 0px !important;padding-bottom: 0px !important;padding-left: 0px !important;}”]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.[/vc_column_text][vc_message css=”.vc_custom_1631737358817{margin-top: 0px !important;margin-bottom: 0px !important;border-top-width: 0px !important;border-bottom-width: 0px !important;}”]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[/vc_message][/vc_column][vc_column][vc_row_inner][vc_column_inner width=”1/2″][vc_separator][/vc_column_inner][vc_column_inner width=”1/2″][vc_separator][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][vc_row][vc_column width=”1/2″][vc_column_text]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[/vc_column_text][/vc_column][vc_column width=”1/2″][vc_column_text]
Method
- Pre heat the oven to 185⁰ Lightly grease or line a muffin tin.
- 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.
- Gradually add the milk, stirring until well mixed then set aside for 7 minutes.
- 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.
- When it is thoroughly mixed, fold in the flour and bicarbonate of soda followed by the blueberries and chopped walnuts.
- Spoon the mixture into the muffin cases and sprinkle with extra porridge oats before baking for 25 – 30 minutes until cooked through.
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