Sunday, 8 June 2014

Banana Walnut Muffins

So I have been trying to get more organised with breakfast recipe - there is a definite tendency in our household to get stuck in a bit of a breakfast rut, as mornings are so busy that it's a hard time to start getting creative.

The kids tend to swing between three option - baked beans on toast, omelette with toast, or rice cereal with fruit salad. My eldest also goes through phases of wanting 'Kanga's oatmeal' (porridge made with coconut milk, rice flakes, and cinnamon - very loosely based on a recipe in a Winnie the Pooh book she has where Kanga makes porridge for little Roo), and she is also a fan of making her own muesli out of nuts, seeds, and dried fruits toasted in the oven.

Hubby is pretty consistent with having an omelette for breakfast (eggs, coconut milk, mushrooms, onions, spinach), and I often lean towards a green smoothie and a couple of eggs, as my breakfast tends to be eaten in the kitchen while preparing everyone else's breakfasts and lunches!

This muffin recipe is based on a recipe I found in the book by Luke and Scott (the personal trainers who were on My Kitchen Rules a year or so ago) who have written a few books now on clean living, and clean eating. This recipe is loosely based on a loaf recipe from the clean eating cookbook they put out recently. I've modified the recipe, and made it into muffins as they lend themselves towards a simple way breakfast for when you haven't much time, or an easy snack to go.

The muffins are made with nuts, fruit, eggs, and seeds so they are packed full of proteins and goodness to get you through the day. They would be the perfect accompaniment to a green smoothie to make a filling, nutritious breakfast, and they're free of gluten, grains, dairy, soy, and refined sugar.

This is the worst photo ever - not very flattering towards the poor muffins, but recipes without photos are of no use to anyone, and as you can probably tell I was doing this very quickly! The muffins are really tasty though, and the ones on the right have a small amount of dark chocolate melted over the top as I made them for the kids to take to a birthday party so they could have a something while the other kids were having birthday cake. The ones on the left are perfect for breakfast or snack with no refined sugar. 

Banana Walnut Muffins

Gluten-free, grain-free, dairy-free, soy-free, free of refined sugar

2 ripe bananas, mashed
1.5 cups almond flour
1/4 cup coconut flour
3 eggs, lightly beaten
2 tsp cinnamon
2 tbsp sunflower butter (or nut butter of your choice)
2 tbsp coconut oil (melted)
1 tsp baking soda
1/2 cup coconut thread
3 tbsp chia seeds (you could use flaxseeds/linseeds instead)
1/2 cup walnuts, roughly chopped, toasted lightly if preferred 
1/2 tbsp apple cider vinegar

1. Preheat oven to 170C. Line a 12 hole muffin tin with liners, or grease with coconut oil
2. in a large bowl, add the eggs, banana, coconut oil, sunflower butter, and vinegar. Mix well to combine.
3. Add the almond flour, coconut flour, cinnamon, baking soda, and chia seeds. Mix well, then add the coconut thread and walnuts. Give a quick mix to make sure all ingredients are evenly distributed, then divide among the muffin tin holes. 
4. Bake for about 20-25 minutes until browned on top and firm to the touch. 
5. Cool on a wire rack. These store well for a couple of days in a sealed container but they also freeze well.