Who doesn´t love a muffin for breakfast?
Did somebody ask for healthy, moist and delicious breakfast muffins?
Gluten free, soy free refined sugar free (if you use agave syrup instead of the vanilla sugar). The perfect recipe for a breakfast on-the-go or a healthy afternoon snack. Fruity blueberries, sweet banana and crunchy shredded coconut makes a lovely little breakfast muffin, which you will love.
Ingredients
130g Oats
1 big ripe Banana
1 Egg
1/4 cup of milk (almond, oat, cow)
1/4 cup of frozen blueberries
1 tsp cinnamon
2 tsp vanilla sugar
1 tsp baking powder
1 tsp Maca powder
A pinch of salt
A handful shredded coconut
Total: 7 Muffins
Macros
Total: 770 calories/ 28g Protein
1 Muffin: 110 calories/ 4g Protein
Step-by-Step Recipe
- Put 130 grams of Oats on a Baking Tray, mix with cinnamon and bake in the oven until golden brown (175 degrees, 6-7 minutes)
- Mash the banana until smooth
- Whisk the egg and the milk until combined
- Mix banana with egg- milk mixture
- Take oats out of the oven and mix with vanilla sugar, baking powder, salt and maca powder
- Mix all dry ingredients with liquid ingredients
- Add frozen blueberries
- Let them soak for 10 minutes
- Fill the mixture into 7 muffin cups
- Sprinkle shredded coconut and oats on top
- Bake for 20-25 minutes at 175 degrees
- Enjoy them warm and fresh out of the oven or the next day for breakfast – Banana and blueberries will leave them moist and fluffy for the next few days
