Breakfast Muffins

When I'm being really organised I like to prep a little something for a few tasty and healthy mid week breakfasts. I can't skip breakfast: I wake ready for food. 

The I made these Breakfast Muffins recently after coming across the recipe on the wonderful Dutch food blog by Renée Kemps. They are super quick to make and perfect with that cup of morning coffee, and with no butter or sugar pretty guilt free too. 

Breakfast Muffins 

Makes 6

1/2 cup oats, plus 4 tbs extra for topping
2 ripe banana
2 tbs spelt flour
2 tbs chopped nuts (I used hazelnuts), plus 2 tsp extra for topping
4 tbs almond milk
2 eggs
2 tsp flaxseeds
2 tsp baking powder
pinch of salt
drop of vanilla paste
1/2 tsp cinnamon
1 tbs honey, plus 1 tbs extra for topping
1 tbs coconut oil, melted, plus 2 tsp extra for topping
1/2 cup blueberries

Preheat oven to 200 C and line a muffin tin with paper cases.
Blend the oats in a food processor or grinder until you have flour. Combine oat flour, spelt flour, baking powder, cinnamon, flaxseeds and salt and set aside.

Mash your banana and add the vanilla, egg, milk, coconut oil and honey. Mix until combined.
Combine the two together and fold in the nuts. 

Transfer it to your muffin cases filling each case by two thirds.Sprinkle some of the blueberries on top and press them a bit into the mixture. Combine the oats, nuts, honey and coconut oil for the topping. Sprinkle this on top. Finish with some more blueberries and bake them for about 25-30 minutes until golden brown and fully cooked through.