Lucky for me, I was already making green smoothies for breakfast everyday before going gluten free, so my breakfast was sorted. But on the weekend sometimes you just want something fun to eat, so while Ash is eating things like vegan bacon & sausage muffins I don’t feel so sad eating my bowl of fruit. Don’t get me wrong, green smoothies and bowls of fruit are some of my favourite foods, but I can’t help like feeling like I’m missing out on something! So for us gluten free folks, the options seem kind of limited for fun weekend breakfast options. And then there are those days when you have to be out the door by 7am and know you will be out all day and eating opportunities will be rare. These muffins are my back up plan.
These mini muffins are packed with all the good stuff – cashews, almonds, bananas, flax seeds. Have you ever made a muffin mix in a blender? Didn’t think so. Because these are mini muffins, you can eat them so much faster. About 5 of these went missing while I was taking photos. Whoops.
Thanks to Averie at Love Veggies & Yoga for the recipe base!
- Preheat oven to 350°F / 175°C.
- Blend all ingredients in high speed blender (like a Vitamix). You will need to use the tamper tool to blend.
- Lightly spray mini muffin pan with coconut oil, and spoon in mixture for 18 mini muffins (the muffins won't rise).
- Add banana slices to each muffin.
- Bake for 20 minutes.
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This is what I call my “power breakfast” (sorry for the awful picture, it was taken on my iPhone to instagram, follow me here!). Bowl of bananas, strawberries and passionfruit, strawberry-banana almond milk smoothie, and my banana nut mini muffins with almond butter spread on top. No, I didn’t finish all of this, but I knew we were going to be out all day with no chance for me to eat, and it kept me full until dinner time.
I picked up these beautiful water cress micro greens from the local fruit shop. Aren’t they cute? So green! I’ve been eating them in kale salads.