Muffins for breakfast, undoubtedly one of the best ways to start the day, and even better if the muffins are healthy and as easy to make as these.
Undoubtedly a good breakfast is the best way to start the day, it is the best incentive to get out of bed early, they are quick to make, and quietly you can make them in the morning before starting the day, or make them the night before, and in this way, have the breakfast already ready in the morning.
These muffins have oats, tahini, banana, chia, and chocolate as the stars of this recipe. Oat will be used in 2 ways, instant oats and oat flour, the oats give a great texture and make these muffins very fluffy. Tahini gives a great flavor to these muffins, and provides healthy fats instead of refined oils. Bananas are the main moist ingredient in this recipe, them keeps the muffins super moist, and, the chia and the dark chocolate chips give it a touch of texture and flavor that really takes the muffins to the next level, as well as bring more nutrients to the recipe.
These muffins are super easy to make, and it’s easy to turn into a gluten-free recipe using oatmeal suitable for celiacs, which we use whole and we can also process it to get the oat flour. Also, these muffins are vegan, I used an Orgran egg replacement this time, but in the notes of the recipe you have another option if you do not get these.
Do you dare to try the recipe? You will not regret! If the tests tell me, send me an email or comment in the blog post how it came out, if you liked it, or that you would change it, I would love to listen to the advice of those who try my recipes! And if you share a photo on your Instagram or stories tag me like @gaspic_healthyberry so I can see it and I’ll share you in my stories!
Do not forget to share the recipe in your networks and with your loved ones, they will appreciate it as much as I do!
Best breakfast muffins
These muffins are easy to make, fluffy and very rich, perfect for a the tea or breakfast
- 3 ripe bananas
- 1/2 cup tahini 200g
- 1/2 cup coconut or muscovado sugar 100g
- 1 Tbsp vanilla extract
- 1 egg replacement* or a normal egg
- 2 cups oat flour 200g
- 1/2 cup instant oats 50g
- 1/4 cup chia seeds 50g
- 1/2 Tbsp baking powder
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1/2 cup chocolate chips 90g
Preheat the oven to 200°C
In a large bowl mash the bananas, add the tahini, and the rest of the wet ingredients, mix with the help of a fork.
Add all the dry ingredients, mix well and divide in 12 non-stick muffin tins or lined muffin molds and bake for 12-15 minutes or until they are cooked until the center.
Eat warm or let cool, both ways are delicious
*You can use an Orgran type egg replacement, or prepare one with 1 teaspoon of flax flour and 3 tablespoons of water for each egg, mix and let stand 15 minutes.