These breakfast muffins are my savior whenever mornings are super busy - and when are they not when you have a little, hungry toddler demanding his breakfast as soon as he opens his eyes in the morning :D
I usually bake a huge batch and freeze half of them. That way I am sure I have something delicious and healthy at hand whenever I need it.
RECIPE
for 12 muffins
Ingridients
2 cups oats
1/2 cup ground almonds
1 tsp baking powder
1 pinch salt
1 cup plant based milk (rice, oat or almond milk are perfect, but use any milk you like)
1/2 cup apple purred (unsweetened)
3 tbsp maple sirup (or honey)
1 tpbs oil
1/4 tsp cinnamon
4-5 plums
Method
1. Preheat the oven to 190°C.
2. Mix all dry ingredients in a bowl with a wooden spoon.3. Add all the wet ingredients and stir them in gently until you have a smooth dough.
4. Dice the plums into 5x5mm cubes and fold them gently into the dough.
5. Place paper muffin cases in your muffin tray OR place silicon muffin cases on a baking tray.
6. Using an ice cream scoop or two teaspoons divide the dough evenly into the muffin tins.
7. Bake the muffins for 20-25 until they are golden brown on top.
They are best when they are still slightly warm.
In the morning put them in the oven for about 5-10min at 100°C or enjoy these beautiful muffins on the go. They are perfectly portable!
