I love breakfast, in fact I could eat breakfast items at every meal but sometimes we just don't have time in our busy lives to cook first thing in the morning. That's why these muffins are ideal.
With the slow release of energy from the oats, the blood sugar stability from the cinnamon the protein from the nuts and the natural sugar and potassium from the banana this is a great on the go breakfast or a midmorning munch. Make a batch at the weekend and enjoy an easy grab and go muffin that's good for you.
Preheat your oven to 180C
Line a muffin tin with paper cups.
In a bowl mix together the almond flour, oat flour, bicarbonate of soda, cinnamon, coconut sugar and oats.
In a second bowl mix together the egg, honey, olive oil, almond milk, vanilla and banana.
Mix the egg mixture into the flour until well combined.
Stir in the chopped pecans.
Spoon the batter into the paper cups.
Sprinkle with oats and add one whole pecan to each cup.
Put the muffin tray into your hot oven and bake for 30 minutes.
Take the muffins out of the oven, remove them from the tray and allow to cool completely on a wire rack.
Store in an airtight container in your fridge for up to 5 days.
You will need:
1 large ripe mashed banana
1 beaten egg
1 ½ cups of almond flour
½ cup of oat flour
½ cup cup of coconut sugar
½ cup of almond milk
¼ cup of oats plus a tablespoon for sprinkling (not instant oats)