Before the health bug bit me, buying breakfast out was a daily occurrence. I found that there was something always so satisfying about picking up a blueberry muffin and a latte from the coffee shop on the corner, before a day’s work. Suffice to say this unhealthy routine was a pull on my pocket as well as my energy levels! After relishing the warming drink, and savouring every single bit of the delicious sugary muffin, I was on an energy high, only to come crashing down faster than it came on.

When I started experimenting in the kitchen, my breakfasts started becoming way to delicious to miss out on; coconut milk porridge with goji berries, banana slices and maple roasted walnuts, chunky slices of homemade spelt and flax bread with a thick later of almond butter and medjool date slices, rainbow smoothies & juices, vegan banana pancakes with a blueberry syrup, overnight oats with a mango-cashew cream… the list is endless! And far, far more satisfying and nourishing.

This being said, I do still crave my muffins! Let’s be honest eating a mini cake for breakfast is just awesome… So after many failed trials in the kitchen, this recipe for my Vegan- & Gluten-Free Banana Muffins – are not only amazing for your health, but in my opinion are just as delicious (or more so) than any shop bought one!  They’re made with bananas, flaxseed, brown rice flour, a little 100% pure maple syrup and chopped up walnuts for a little crunch!  The nuts are a wonderful source of protein, and together with the brown rice flour give you all the essential amino acids your body needs. A great source of complex-carbohydrates, they will keep you sustained all morning, or until your next meal time. The banana and maple come together to sweeten the muffins, into what can only be described as, pure bliss.

Ingredients:

1 cup milk
1/4 cup oil
2 tbsp ground flaxseed
6 tbsp water
3 bananas
1.5 cups flour
3 tbsp maple syrup
1/4 cup walnuts, chopped
2 tsp baking powder
1 tsp bicarbonate of soda
1/2 tsp Xantham gum (optional)

Method:
Preheat the oven to 180 degrees Celsius. Start by mixing 2 tbsp of flaxseed with 6 tbsp water in a small bowl, and let it sit for 15 minutes. Meanwhile combine all other ingredients in a large bowl and mix until smooth. Add the flax mixture and combine well. Line a muffin tray with 6-8 muffin cases. Pour in the mixture and place in the oven to bake for around 20-30 minutes, until you can insert a sharp knife into the muffin, and it comes our clean!