These muffins are made with oats as well as wholewheat flour so they are perfect for a filling and nutritious breakfast 🙂 Also yummy eaten any other time of the day too, I should add… (as my hubby will confirm) 😉 HA HA!

Ingredients (for 6-7 large muffins)

• Mashed bananas x 3
• Melted coconut oil – 1/3 cup
• Egg yolks x 2
• Maple syrup – 1/2 cup
• Honey – 3 tbsp
• Caramel syrup – 2 tbsp (I use Monin sugar free syrup that I also put in my coffee sometimes) 🙂
• Apple puree – 5 tbsp
• Cinnamon – 2 tsp
• Coconut sugar – 3 tbsp
• Gluten free apple and cinnamon porridge oats (if you don’t have these, just add some chopped apple and more cinnamon and use normal oats) – 1 cup
• Wholemeal self-raising flour – 1.5-2 cups (until a thick dough like consistency)
• Bicarbonate of soda – 1 tsp
• Baking powder – 1 tsp
• Salt – 1 tsp
• Vanilla extract – 1 tsp

Directions

1. Pre-heat the oven to gas mark 5 / 190
2. Pop some muffin cases into a muffin tray ready to be filled
3. Add all of the above ingredients into a mixing bowl in the order they are written in stirring thoroughly whilst adding them
4. Pop the mixture into a jug
5. Pour into muffin cases
6. Bake in the oven for 35-40 mins or until a knife comes out clean when poked into the centre

Enjoy one warm with a nice cuppa and keep the rest in a sealed container for brekkie / snacking 😀

With love, Tash x