Swapping flour with gluten free oats, sugar with banana and maple syrup and using almond butter instead of butter.
Sometimes I want something simply sweet for breakfast with all the necessary slow burning carbohydrates to keep me going all morning. These lovely muffins made using Sarah’s recipe from her blog Making Thyme for Health are lovely. I’ve cut the maple syrup in half for two reasons a) I think the banana and berries are sweet enough and b) Over the years my palate has changed and I no longer like very sweet things.
For ease here is her recipe but I would strongly encourage you to visit her site for some simply sublime recipes and ideas.
- 2 ripe medium-size bananas
- 0.5 cup almond butter
- 0.25 cup unsweetened vanilla almond milk
- 2 eggs
- 0.25 cup pure maple syrup
- 1 tablespoon vanilla extract
- 2.25 cups rolled oats
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 cup fresh blackberries
- Preheat the oven to 350°F & line a muffin tin for 12 muffins.
- Starting with the wet ingredients first, place everything except the blackberries into a blender or a food processor and blend for about 30 seconds, or until smooth.
- Using a spoon, gently stir the blackberries into the batter. Pour the batter into the muffin tin, filling each about 3/4th of the way full. Bake in the oven for 20 minutes, until light golden brown.
Yield 12 (although I’ve made 15 before), Calories 183 per muffin.