These muffins make a great on-the-go snack or breakfast and doesn’t take long to make. It’s an ideal meal-prep recipe, as you can whip these up on Sunday evening and save time by having breakfast/snack ready to go the next day. Of course it’s also great as a snack or dessert, so don’t just limit this as a breakfast option. I’ve made these with ground almonds instead of flour for a protein-rich and gluten-free treat.
I’ve also used some porridge oats which give these a lovely texture, but for a grain-free option simply replace them with more ground pecans or ground almonds.
I found that the natural sweetness of the banana, spices and raisins meant that no extra sweetness was needed, so it really is a healthy breakfast option- who needs cereal?!
Makes 8 muffins
150g pecans or 150g ground almonds
1 tsp cinnamon
50g porridge oats
1/2 tsp bicarbonate of soda
30g sultanas or raisins
200ml almond milk
Greek natural or coconut yoghurt
1.) Preheat the oven to 200°C (180C fan).
2.) If you’re using ground almonds instead of pecans, skip this step. Grind the pecans in a food processor until they form a consistency slightly grainier than flour.
3.) Mash the bananas separately until pulpy, and add to the ground pecans along with all of the other ingredients.
4.) Line a muffin tray with paper muffin cases. Spoon about 1tbsp of mixture into each case, smoothing it down with the back of a spoon.
5.) Bake for 15 minutes until golden and risen. Leave to cool for about 20 minutes- or enjoy immediately, served hot with the nut butter and yoghurt if using. Once cool, store in the fridge and eat within a few days. Or freeze some for later.