Foodie Friday: Peanut Butter, Oat & Banana Breakfast Muffins (Refined Sugar-Free / Dairy-Free /Vegetarian recipe)

Friday 24 May 2019

Peanut Butter, Oat & Banana Breakfast Muffins (Vegetarian recipe)
Looking to save money, cut down on refined sugar and go plastic-free with your breakfast choices? Bypass that chain coffee shop in the morning - these moreish Peanut Butter, Oat & Banana Breakfast Muffins are a much healthier grab and go option, and they're super easy to make from scratch!

If I know I'm going to have a particularly busy week, I'll always try and whip up a batch of Breakfast Muffins on the Sunday night beforehand as part of my meal prep routine. Easy to make and easy to store in an airtight tin on your kitchen counter, these delicious muffins are surprisingly filling and they help to satisfy my sweet tooth without being too rich or sickly. They're also refined sugar-free so they won't cause any unpleasant sugar crashes later on and they have a good mix of healthy fats, protein and fibre to keep you going until lunchtime.

The recipe below makes six muffins, but you can simply double the ingredients if you want a bigger batch of twelve.

Peanut Butter, Oat & Banana Breakfast Muffins (Vegetarian recipe)
Ingredients (makes 6 muffins)
  • 100ml dairy-free Milk of your choice (I used unsweetened almond milk)
  • 150g sugar-free Peanut Butter (I used Meridian)
  • 50g jumbo Oats 
  • 35g Spelt or Wholemeal Flour
  • 1 large ripe Banana
  • 1 medium-sized, free-range organic Egg
  • 3-4 Medjool Dates
  • 1/2 tsp Baking Powder
  • 1/2 tsp Ground Cinnamon

  • Preheat the oven to 180C / Gas Mark 4 and line a muffin tin with six muffin cases.
  • Add all of the ingredients to a food processor and blend together until you have a relatively smooth texture.
  • Carefully spoon the mixture into the muffin cases and sprinkle over some additional Oats on the top if desired.
  • Bake in the oven for 25-30 minutes. The tops of the muffins should be a light golden brown and you can check that they're done by inserting a skewer into the middle of one - it should come out clean.
  • Allow to cool and enjoy!

Storage tip: Keep these Breakfast Muffins in an airtight container on your kitchen counter for up to 3 days or you can freeze them individually where they'll keep for up to a month.

Peanut Butter, Oat & Banana Breakfast Muffins (Vegetarian recipe)
Do you like muffins for breakfast?

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