One of the things I have struggled with since Max started school is making sure I have a proper breakfast. The kids always do, but I favour some more sleep over getting myself up early enough to eat breakfast in peace. Then when they are having their breakfast, I quickly get ready and then we’re out of the door. So anything that I can grab and go is always good for me at the moment.
Breakfast is one of my favourite meals of the day, so I do like to have it. It just tends to be on the way to school! So these breakfast muffins are great to make a batch of. They keep well in an air-tight container for a few days so I tend to make a batch of a Sunday evening so that I’m good to go for the week.
Oats are great for keeping you full, plus they are full of fibre. They can also help cholesterol levels. The cacao nibs give the muffins a subtle chocolatey taste, as well as setting you up for the day. Cacao contains flavonoids that help to improve blood flow to boost memory and attention span – perfect on a morning, right? For me anyway! They also contain plenty of antioxidants.
If you want to make the recipe gluten-free, just make sure that you are using free-from oats, and free-from baking powder. It is free from refined sugar and dairy too.
- 100g rolled oats
- 30g cacao nibs
- 3 eggs
- 2 bananas
- 2 tsp ground cinnamon
- 1 tsp baking powder
- 2 tsp vanilla extract
- pinch of salt
Then you pretty much need to put it all in a blender, and away you go. They take around 30 minutes to cook in a normal oven at 180°c (350°f or gas mark 4). But check on the after 20 minutes so that they don’t get too dark.
What are your go-to breakfasts on the go?