AUTUMN BREAKFAST MUFFINS

If you're more a "quit home without breakfast type", this muffin is for you. Not too sweet and nourishing, it will become a perfect companion for your morning coffee. Grab one!


Makes 8 large muffins


Ingredients


3 very ripe bananas

3/4 cup of plant based milk

1/4 cup of melted coconut oil or vegetable oil

1 teaspoon of vanilla extract

1/4 cup brown sugar

1.5 cups all-purpose flour

1 tablespoon of ground flax seeds

1 teaspoon of baking powder

1 teaspoon of baking soda

1/2 teaspoon of salt

1/2 teaspoon ground cinnamon

1 apple, diced

1 cup dates, pitted, chopped

1/2 cup raw pumpkin seeds



Directions


Preheat the oven to 325F.


In a bowl, mash the bananas. Add the rest of the wet ingredients and the brown sugar and mix well.


In a second bowl, mix the dry ingredients. Add the dry ingredients to the wet ones and mix until well combined. Add the fruits and seeds then mix again.


Using an ice cream scoop, fill muffin cups with two ice cream scoops per cup. Garnish with half a date, a few apple pieces and pumpkin seeds if desired.


Bake for 35 minutes.

  • Pinterest - Gris Cercle
  • Facebook - White Circle
  • Instagram - White Circle

© 2020 par Marie-Michelle Chouinard