Sometimes I just fancy something new for breakfast, and sometimes that ends in disaster. Especially when it comes to baking as I’m no good at guessing quantities and figuring out how to bind ingredients together or make sure it rises. But much to my surprise my recent experiments with breakfast muffins have turned out very well. I looked at a few recipes online, realised we had none of the ingredients in the cupboard, and made something up myself. I used flax eggs and banana to bind the mixture, although you could also use a vegan egg replacer instead of the flaxseed mix (the banana may even be enough but I felt safer using something I knew would definitely work!) You can add anything you like, such as dried apricots, cacao nibs or nuts, and adjust the sweetness with your choice of natural vegan sweetener. I like the fact that it feels like you are eating a cake but there is nothing naughty in there at all! They are also great for when you need breakfast on the go or something to grab when you first wake up, which is why I have just made a fresh batch for our holiday. I try to be prepared so that we are not tempted to eat out too often which will no doubt be unhealthy and expensive (I have been baking bread and making soup today too!) These muffins are easy, tasty, great for little hands and full of goodness; perfect for baby led weaning as well as lunch boxes!
3/4 cup chickpea flour
3/4 gluten-free self raising flour (I used doves farm)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
2 tablespoons milled flaxseed with 6 tablespoons non-dairy milk
3 bananas, the riper the better!
1/3 cup olive oil or coconut oil (melted)
1 tablespoon molasses
1/2 cup sweetener (agave, maple syrup, honey if non-vegan)
1 apple, grated
Small piece of ginger, grated
Mixed seeds of your choice (I used, chia, pumpkin, sunflower, golden flaxseed)
Handful desiccated coconut
Handful chopped dates
Mix flours, baking powder, baking soda, cinnamon and nutmeg in a bowl.
Prepare your flax eggs by combining the milled flaxseed and non-dairy milk and setting aside for a couple of minutes for the seeds to absorb the liquid.
Meanwhile, mash the bananas and add them to the flour mixture.
Add the flax eggs and combine well.
Stir in the oil, sweetener and molasses, followed by the rest of the ingredients.
Spoon into cupcake cases and bake in the oven at 180 degrees for around 20 minutes, or until they start to turn golden brown.
Leave to cool before serving with a cup of tea!