Flourless Breakfast Muffins

 

Flourless Breakfast Muffins

I’m always on the lookout for new things I can make for breakfast (I literally have something different every day of the week!) and these muffins have to be my current fave! They’re full of protein and a great way to start the day.  I often have them with some fortified plant-based milk or yoghurt for added calcium.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Course Breakfast, Snack

Servings 8 muffins

Ingredients

  

1x2x3x

• 40 g oats
• 3/4 tsp baking powder
• 1/4 tsp baking soda
• 1 mashed banana
• 1 can white beans (such as chickpea/cannellini/butter beans)
• 1/4 cup nut butter
• 1/4 cup maple syrup

Instructions

 

• Drain, rinse and pat dry your beans.
• Next, simply blend all the ingredients together in a food processor ’til smooth.
• Pour into muffin cases and bake at 350 degrees for 20 minutes until golden.

Notes

You could substitute the nut butter for tahini if you prefer. The muffins are great to freeze and get out of the freezer the night before ready for a tasty and quick brekkie!

Recipe Creator

Name: Hannah May

Country: United Kingdom

More from Hannah May: Instagram

Tried this recipe?Let us know how it was!