The first time I made these muffins I really just wanted something sweet for breakfast that I could eat easily on my way to work, that wasn’t porridge. The resulting experiment ended up being a mix between a classic muffin and banana bread, hence the name, and was so delicious that we (mainly me) ate the first batch that afternoon and had nothing left over for the morning. They have quickly become my go-to muffin recipe, simply because they are a dream to make. You just blend the ingredients together then bake and you’re good to go. They really are the perfect grab and go breakfast. Obviously, i had to make these muffins super nourishing so I switched out a few of your regular muffins ingredients and added in ones that already make an appearance on the breakfast menu. Refined white flour has been switched for buckwheat so they are gluten free But wholemeal spelt/wheat/rye is just as tasty. I’ve also used a magic combo of oats and walnuts to give them a wholesome texture and help you power through your morning. The best part about these muffins is they are (refined) sugar-free! Naturally sweetened with only bananas and medjool dates. So really you can eat them all day long.
I’ve made this recipe with a few different types of flour and the amount of milk you need will vary depending on how absorbent the flour is. If the mix is dry just add a dash more milk. The sweetness will depend on how ripe your bananas are. I like to use bananas that at their use by date because they are so sweet. But feel free to add your favourite sweetener in the mix or before serving if you need that extra sweet hit or cant find the ripest bananas.
Banana Bread Muffins
Makes – 6 Prep – 10 min Cook – 30 Difficulty – Easy
2 cups of flour (i used buckwheat)
1 cup walnuts
1 cup of oats
1 teaspoon of cinnamon
1 teaspoon of baking powder
1/2 teaspoon of bicarb soda
pinch of salt
3 – 4 really ripe bananas
1 – cup plant milk
2 tsp chia/flax seeds
1/4 cup olive oil
1 teaspoon of vanilla essence
4 – 5 dates roughly chopped
Preheat your oven 180c (fan). Grease your muffin tin with coconut oil and line with paper liners.
In a blender add all the wet ingredients except for the dates and one banana. Blend to a thick smoothie consistency. Set aside.
Add all the dry ingredients to a food processor and pulse until mixed well and the oats and walnuts are at your desired coarseness. I like to leave mine chunky to add more texture.
Roughly chop the remaining banana and dates. Add to a large mixing bowl along with the dry & wet mix. Fold together to form a thick but runny batter.
Divide the batter into the muffin tray and top with some oats or shredded coconut.
Bake for 25 – 30 minutes. Best enjoyed still warm from the oven.