If there’s one meal we want to be quick and easy, it’s breakfast. Whether you’re running out the door or juggling children and pets throughout the morning, a grab and go breakfast is ideal.
Roz Purcell’s Banana Breakfast Muffins are ideal to eat on the move, or even for kids packed lunches as a healthy snack throughout the day.
The recipe below makes 8 muffins, but if you want to make 12 to fill a muffin tin, scale up the ingredients by 1.5.
– Oil, for greasing
– 2 tbsp milled flaxseeds
– 6 tbsp water
– 50g porridge oats
– 100g ground almonds
– 2 tsp ground cinnamon
– 1 tsp baking powder
– 1⁄2 tsp bicarbonate of soda
– 1 lemon
– 2 overripe bananas
– 3 tbsp nut milk
– 2 tbsp maple syrup
– 1 tsp vanilla extract
– 250g fresh or frozen blueberries
– 25g whole almonds, chopped
- Preheat the oven to 180°C. Grease eight cups of a muffin tray with a little oil or use paper liners.
- Start by combining the milled flaxseeds and water in a small bowl. Let it sit for 15 minutes to bulk up.
- Meanwhile, blend the oats into a our consistency and tip into a bowl along with the ground almonds, cinnamon, baking powder and bicarbonate of soda. Mix well.
- Zest the lemon, then juice one half only.
- In a separate bowl, mash the bananas, then stir in the soaked flaxseeds, lemon zest and juice, nut milk, maple syrup and vanilla. Pour the liquid mix into the dry ingredients and stir to combine into a thick, smooth batter. Fold in the blueberries.
- Spoon the mix into the greased or lined muffin cups, then top with the chopped almonds. Bake in the preheated oven for 25 minutes. Leave to cool for 10 minutes before enjoying. Store in an airtight container in the fridge for up to four days.
No Fuss Vegan by Roz Purcell is published by Penguin Ireland and is available nationwide now. Photography by Joanne Murphy.