September 7, 2016

1-Bowl Banana, Apricot and Honey Breakfast Muffins

Budget Friendly, Dairy Free, Gluten Free, Movie Night, Picnic, Recipes, Snacks, Sweet Things, Vegetarian, Weekend

I happen to live near a school, which means that this week my mornings have been flooded with kids heading back to school. Some parade in nose in the air and proud, while others cling to their parents and walk in meekly, half clutching to their parents. I just want to go up to them and tell them I know how they feel. Having to go back to school after a summer of freedom is no easy feet.

Those are the ones I want to feed this muffin to, parents and kids alike.

I want them to see that actually mornings don’t have to be so bad, you just need something to look forward to. Something that’ll get you out of a bed with a spring in your step and a promise of a sunny, happy day – even if it does mean going to school. That’s what these muffins brings.

If you’ve got said littles, this is the perfect back-to-school grab-and-go breakfast or lunchbox snack. If you’re kiddo-free, it means you get to keep the whole batch for yourself and enjoy it warmed and smothered in peanut butter – or you could even hide some from the littles and have it to yourself smothered in peanut butter anyways. I won’t judge.

Also, did I mention they are made in 1 bowl?

Lazy bakers like myself, rejoice! Less washing up and less fuss, because we don’t need that added stress mid-week, or any week for that matter. Gluten-free breakfast muffins with delicious banana and a hint of cinnamon, bursting with juicy dried apricots that are made in one simple bowl? Don’t mind if I do!

I used Inner Me’s Chia, Flax & Hemp Powder for these breakfast muffins which just fills them with tummy-loving fibre, protein and those much loved Omega-3 fatty acids. Nutritious and uber delicious (yes, I know that’s super cheesy, but just go with it mkay? Thanks.)

Don’t forget to tag #sprinkleofgreen when you make these, I love love looove seeing your creations!

1-Bowl Banana, Apricot and Honey Breakfast Oat Muffins

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Author: Teffy Perk

Serves: 6

Ingredients

1 cup / 90g oat flour
½ cup cup / 50g almond flour
½ cup / 55g tapioca flour
2 tablespoons Inner Me Chia, Flax and Hemp Powder
1 teaspoon baking powder
1 teaspoon cinnamon
¼ teaspoon sea salt
½ cup / 120g dried apricots, chopped into pieces
1 ripe banana, mashed
1 egg
2-4 tablespoons honey, depending on desired sweetness
½ cup / 125ml almond milk

Instructions

Preheat your oven to 175ºC / 350ºF and line a muffin tray with muffin cups or lightly grease with some coconut oil.
In a large bowl, whisk together your flours, inner me powder, baking powder, cinnamon, and sea salt until mixed. Toss your apricot pieces to coat.
Create a well in the middle and add your mashed banana, egg, honey and almond milk and whisk until combined, slowly incorporating it with the flour until fully mixed.
Evenly divide among the muffin cups and bake for 45-50 minutes or until a toothpick inserted into the middle comes out clean.
Let cool and enjoy!