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.
Ingredients
- 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!
Tried this recipe?Let us know how it was!