Whenever I decide to make something a bit more fancy for the Sunday breakfast I always dish up some breakfast muffins. It really is the perfect sweet treat, and this recipe is of course vegan, gluten-free and completely healthy! I had actually planned to post this recipe quite a while ago but I accidentally deleted the best pictures of it, so I had to use the only two photos I had left. So just to let you know it tastes a lot better than it looks, and I will update the photos as soon as possible. Remember to read below for notes on substituting!
All in all this is a very simple dish to make. The only tricky part is to get the right consistency on the muffin batter, because that is more or less up to what brand of flour you use. I use defatted almond flour which absorbs more liquid than regular almond flour, however I have heard from some of my American readers that they cannot find defatted anywhere. Taste-wise it is perfectly fine to use regular almond flour, but like I said this can alter the texture very much. If you use regular almond flour instead of defatted you might want to use half of the soy milk to begin with, and gradually add in more if you see that it is needed. Optionally you can add in more oat flour if you see that the batter is too runny (the consistency should be like a typical cake batter).
Ingredients, makes 6 large muffins:
- 100g gluten-free certified oat flour (or oats ground into a flour)
- 100g almond flour (defatted if you wish) *
- 3/4 banana (or 1/3 cup unsweetened apple sauce)
- 100g dates, pitted
- 300g unsweetened soy milk
- 50g dried fruit (I used raisins and apricots) *
- 40g chopped nuts (I used brazil nuts, walnuts and pecan nuts) *
- 2 tsp vanilla essence
- 2 tsp baking powder
- 1/2 tsp salt
- Combine the dates, banana, vanilla and soy milk in a blender and blend until completely smooth. In a separate bowl add in all the dry ingredients, chopped dried fruit and nuts. How big your dried fruit and nut pieces are is entirely up to you. Pour the liquid in with the other ingredients and stir properly, before placing the batter into a sprayed muffin pan (this recipe makes 6 large muffins). I like drizzling on some additional chopped nuts on top (not too much though), for presentation’s sake.
- The muffins should be in the oven at 200 degrees Celsius/392 degrees Fahrenheit for 20-30 minutes, or until golden brown on top. Let them rest for 5-10 minutes before taking out of the muffin pan, and serve it with homemade sugar-free jam, homemade apple marmalade or just some sliced banana.
I love the combination of almond flour and oat flour as it makes it a bit more savoury, but if you do not have almond flour you can substitute it in for additional oat flour. (I do not recommend only using almond flour though!).
My favorite combination is with small chunks of dried apricots, raisins, Brazil nuts, pecan nuts and walnuts, but you can really use whatever dried fruit and nuts that you like.
This is absolutely the best recipe for vegan and gluten-free breakfast muffins I have ever used, and I really hope you decide to try it out!