Banana and Hazelnut Breakfast Muffins - Recipe

Makes: 12 servings     |      Prep time: 10 minutes     |      Cook time: 25 minutes

Ingredients

2 very ripe, medium bananas

200g (2 cups) oats or oat flour (use gluten free oats if needed)

180ml (3/4 cup) oat milk

100g (1 cup) date sugar

75g hazelnuts 

1 tsp baking powder

1 tsp vanilla extract

Pinch of salt

1 muffin baking tray

12 muffin baking cups

 1 food processor

Method

1) Pre-heat the oven at 180 degrees celcius.

2) Blend oats in food processor until they become a fine flour. Set aside.

3) Blend hazelnuts in food processor until chopped very small.

4) Combine oat flour and chopped hazelnuts with date sugar, baking powder and salt in food processor until well combined. 

5) Combine oat milk with vanilla extract and add to oat and hazelnut mixture in food processor. 

6) Chop up bananas and add to mixture in the food processor.

7) Blend until a smooth batter forms. You many need to scrape down the sides to ensure ingredients are well combined.

8) Spoon a generous amount of the batter equally into 12 muffin cups.

9) Bake at 180 degrees Celcius for 25 minutes.

10) Cool on a cooling rack and then enjoy!