Indy Power: Mix up some mighty muffins
Try these beautiful banana walnut and almond muffins, perfect for a tasty weekend brekkie.
BANANA NUT MUFFINS
These are gorgeous as part of a weekend breakfast spread or for grabbing on the go. They're grain-free so they're light and fluffy, with lovely warmth from the cinnamon and a little crunch from the walnuts. Prepare for your kitchen to smell like heaven.
Makes 10-12 muffins.
Gluten-free & dairy-free
1 tsp vanilla essence
60ml honey/maple syrup
60ml melted coconut oil
75g chopped walnuts
240g ground almonds
50g gluten-free oats
1 tsp baking powder
2 tsp cinnamon
Preheat your oven to 180˚C/350˚F/gas mark 4.
Add the bananas, eggs, vanilla essence, honey or maple syrup and melted coconut oil to your blender and blitz until smooth. If you don't have a blender, mash the bananas well with a fork and then add in the eggs, vanilla, honey/syrup and melted coconut oil, and whisk well.
In a separate bowl, combine the chopped walnuts, ground almonds, gluten-free oats, baking powder and cinnamon, and mix it all together.
While mixing, gradually add the dry ingredients into the wet ingredients.
Line your muffin tin with muffin cases or baking paper and spoon the mixture into each one, filling them all the way to the top.
Bake the muffins for 25-30 minutes, until they are golden brown and a knife inserted into the middle comes out clean.
OMELETTES ON THE GO
My fiancé never has time to make breakfast and so, in an effort to stop him skipping it, I make him stuff he can grab as he heads out the door. Overnight oats were a favourite until all of our jars stopped making it back home, so lately I’ve been making things that can be eaten straight away and don’t need a container. These muffins are one of my go-tos, and the rest of the time I make little omelette muffins instead.
If you’re making a full batch of these and want to keep some for later, they freeze really well. Just leave them out to defrost the night before and then dig in the next morning. Similarly, the blueberry banana bread on my website is perfect for freezing — I do it in slices and just take them out as needed.
Bananas are ideal for avoiding food waste because they’re actually at their best for baking when they’ve gone a little mushy and brown. That being said, there are only so many loaves of banana bread or muffins you can make when you notice them turning in the fruit bowl week after week, especially if you’re busy and short on time. If I don’t have time to bake, I peel and quarter them, and pop them in a freezer bag. They’ll keep for a few months in the freezer and I love adding them straight to smoothies. You can also dip them in dark chocolate and coat them in roasted nuts for a delicious ice-pop alternative.