These muffins make breakfast a celebration. They are delicious, sweet, and, most importantly, so nutritious they give you the energy boost you need to start your day. Muffins are easily transported, so they’re ideal for eating while on your way to, or sitting at, your desk. – Rens

 

PREPARATION TIME

15 minutes

 

BAKING TIME

30 minutes

 

TOTAL TIME

45 minutes

 

KEEPS FOR

5 days in the fridge— you can also freeze them!

 

SUPPLIES

muffin tin


INGREDIENTS (makes 5 muffins)

* Coconut oil, for greasing * 2 eggs * 1 banana * 6 tablespoons plus 2 teaspoons (100 ml) rice milk * 1 tablespoon (15 ml) lemon juice * 7 ounces (200 g) oat flour * 2 teaspoons baking soda * 1 teaspoon ground cinnamon * 6 Medjool dates, pitted and chopped into small pieces * 31⁄2 ounces (100 g) frozen blueberries

 

 

Method

Preheat the oven to 350°F (180°C) and grease the muffin tin well.

Add the eggs, banana, rice milk, and lemon juice to the blender and process until frothy. Transfer the mixture to a mixing bowl and stir in the oat flour, baking soda, and cinnamon, stirring to combine until a thick batter forms.

Add the dates and blueberries to the batter. Stir well and divide the batter evenly among the muffin forms. Bake the muffins in the preheated oven for about 30 minutes. Let cool fully and enjoy these the whole week!

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