Banana Porridge Breakfast Muffins
These are basically banana porridge in a muffin. Delicious. Not too sweet. And easy breakfast snack or anytime snack. I make mini muffins for my kids lunch boxes.
Banana porridge breakfast muffins.
Ingredients
2 cups oat flour - I just grind up 2 cups of oats in a strong blender.
2 tbsp ground hemp seeds - grind these up with the oats.
½ cup rapadura sugar
1 teaspoon cinnamon
1 teaspoon ground cardamom
½ teaspoon nutmeg
2 tsp baking powder
pinch sea salt
⅔ cup / 100g softened butter / vegan butter
3 eggs (or for vegan option substitute with flax egg details below)
1 tablespoon ground flax + 3 tablespoons water - let sit 10–15 mins and add alongside the eggs
(For vegan version: do not use this flax mixture - use the larger flax egg below instead.)
2 tsp vanilla extract
2 large bananas
Muffin tin with patty pans. Patty pans are much easier than greasing individual muffin tins. I usually make mini muffins, but larger ones also work, they just take a little longer to cook.
Vegan version (replacement for eggs):
3 tbsp ground flax + 9 tbsp water – let sit 10–15 mins before using (this replaces both eggs AND the smaller flax mixture above)
Optional add-ins (totally flexible)
You can add any or all of the below, or leave them out for a simple version: (My son loves the all the extras added in, my daughter just likes the raspberries and chocolate chips.)
1/2 cup frozen raspberries
1/2 cup raw walnuts chopped up into about half pieces
½ cup Dried dates chopped up into small bits
½ cup choc chips
METHOD:
Preheat the oven to 180 degrees.
Line muffin tin with patti pans. (I do mini muffins for my kids)
BY HAND:
Mix all the dry ingredients together.
Mash bananas with the eggs, ground and soaked flax, butter and vanilla.
Mix the wet and dry ingredients together briefly until combined, then gently stir the raspberries, walnuts and apricot bits in if you’re using them.
Dollop into the muffin tin. Makes 12 big muffins or 24 little ones.
OR USE A BLENDER/FOOD PROCESSOR/THERMOMIX.
Pop the oats and hemp seed in and blitz until they become a fine flour.
Add in all the dry ingredients - sugar, spices, baking powder and mix up.
Add in all the wet ingredients - softened butter, eggs, ground and soaked flax, bananas, vanilla essence and blitz until all combined.
Gently stir the raspberries, walnuts and apricot bits in if you’re using them.
Dollop into the muffin tin. Makes 12 big muffins or 24 little ones.
THEN:
For big muffins bake at 180 degrees C for about 20 mins, until golden on top and a skewer comes out clean.
For mini muffins usually 15 mins is fine. They should look slightly golden on top and a skewer comes out clean.
Leave to cool for 5 mins before removing from the tin.
We love these served warm straight from the oven with butter.
