Do you ever need a quick breakfast or snack that you can grab on your way out the door?

When you have food allergies or intolerances eating out can be a trial and finding snacks is nigh on impossible. So, we allergy sufferers have to get clever (a perk of the allergy lifestyle). We bake, cook, research all in advance but sometimes, like everyone, we forget about breakfast…

In my case, it’s either 15 more minutes in bed, or get up and make breakfast…I usually choose 15 more minutes in bed. I can hear your gasp now, “Skipping out breakfast?! But it’s the most important meal of the day.” Yeah, yeah. I’m pretty sure you all do the same thing.

So to have my sleep and eat too, I decided to get clever, get in control of my hunger and keep allergy safe by baking up a batch of Banana Breakfast Muffins.

This Banana Breakfast Muffins recipe is gluten free, wheat free, dairy free, egg free, nut free, peanut free and suitable for vegans too!

What’s more it takes 15 minutes to prepare and 25 minutes to bake. Whip up a batch on a Sunday and you have breakfast for a week!

Sorted.

Banana Breakfast Muffins – Gluten Free, Nut Free & Vegan

Makes 6-8 muffins

Easy peasy!

Prep time: 15 minutes

Bake Time: 30 minutes

Ingredients:

  • 150g GF self raising flour or (100g rice flour 50g coconut flour 0.5 tsp gf baking powder 0.25 tsp bicarbonate of soda)
  • 75g demerara sugar
  • 0.5 tsp ground cinnamon
  • 0.5tsp ground nutmeg
  • 0.5 tsp ground ginger
  • 75ml light olive oil
  • 1 tbsp white wine/cider vinegar
  • 100ml 50ml water
  • 2 ripe bananas, mashed (approx 200g without skins)
  • 50g GF oats

Method:

Preheat your oven to 150C and line you muffin tin with 10 muffin cases.

In a mixing bowl add in your gluten free self raising flour or flour mix, sugar and ground spices. Mix until evenly incorporated.

In a jug mix the oil, vinegar and half the water. Add to the dry ingredients and mix.

Add in the banana and stir until evenly mixed. Now add in the gluten free oats and mix.

Pour in the last of the water and mix until you have a slightly looser cake mix.

Now use a table spoon to evenly divide the mix between your 10 muffin cases.

Pop into the middle shelf of your oven and cook for 30 minutes.

Once golden brown, take out and place on a cooling rack until warm to touch.

Serve with your favourite jam or grab-and-go!

This recipe is linked up with #freefromfridays over on the Free From Farmhouse Blog.

FreeFromFarmhouse
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