YES, you can have these for breakfast!! Yay! They are also delicious with an afternoon coffee, or just anytime you fancy one.
These muffins contain NO added sugar, the sweetness comes from the fruit and they’re gluten free too.
So what are you waiting for?! Get into the kitchen and get baking…
Yields: 12 mini muffins or 9 regular muffins
- 2 eggs
- 2 bananas
- 1 tbsp coconut oil
- 1 1/2 cups oat flour (made from blending oats)
- 3/4 tsp baking soda
- 1 chopped apple
- Drizzle of honey (optional)
- 1 tsp cinnamon
- pinch of sea salt
I use a silicon muffin tray as there’s no need to oil and they pop right out, otherwise lightly oil muffin pan. Preheat oven to 180c.
Combine eggs, banana & coconut oil in a bowl and mash together.
Add all other ingredients and mix together.
Divide evenly between muffin cups. (Optional – drizzle a little honey on top of each muffin) Bake for 20 minutes, then leave to cool before removing from the tray.
- Cook time: 20 minutes