Hello lovelies! Another week has gone by like no other – and I almost feel like the weekends are going by even faster then they usually do? Nevertheless, I’ve had some productive days this past week, worked a lot ahead on my studies and am looking forward to my 2 week uni-vacation coming up in 2 weeks. Tonight is date-night, and I will (since the first time in forever) be watching a hockey-match live! I’m still a bit worried that I might freeze to death but I was told it’s really not bad in the new stadiums; so I’ll see how that goes. The weather on the other hand only invites for long lazy days in bed. We have a mixture of snow, rain, cloudy days, some sun and tomorrow the temperature is supposed to rise again (only to drop again Monday). It feels like April, which makes me sad that instead we still have quite a few weeks ahead of ourselves until summer hits. Looking at it from a positive note, it gives more time to get summer-ready!
Today I want to share a recipe for banana breakfast muffins I made earlier today. They are amazing (best when served warm, but easily re-heated in the oven or microwave) and will be perfect for my little brunch tomorrow. As always, the recipe is gluten- and lactosefree, and contains no sugar this time. The recipe will give you 8-11 muffins depending on the size.
What you need
1 ¾ cups gluten free flour
⅓ cup gluten free oats
1 teaspoon cinnamon
1 teaspoon vanilla extract (or one fresh vanilla)
1 teaspoon baking soda (gluten free)
3 medium sized bananas
¼ cup almond milk
½ cup agave syrup (or a little more if you want them sweet)
⅓ cup melted coconut oil
2 eggs
What to do
1) heat up the oven to 160°C and out your little muffin forms
2) peel the bananas and mash them with a fork until more or less saucy in consistency
3) add all other ingredients to the bananas in a large bowl and beat up everything until you have a smooth dough
4) carefully fill-up the muffin forms until all dough is used up
5) place the tray with your muffins into the pre-heated oven and let them bake for about 25-30 min.
6) after 25min, check whether the inside of the muffins are fully baked by sticking in a tooth-pick (if no dough sticks to it, they are done)
Voila, now you can
1) serve them whilst they are still warm either plain or with some fruit (or jam, nutella, etc – as you wish)
2) let them cool down for later
3) you can freeze them for up to 3 months (un-freeze using a microwave) or simply covered for about a week
As you can see, this is probably one of the easiest recipes for some nice banana muffins, takes literally no longer than 10 minutes (making the dough) and are delicious for both kids and adults!
With that, I wish you all a continuing wonderful weekend! xo
