Blueberry Banana Breakfast-in-a-Muffin

By Conrad Roset

 

Bruffins, if you will.

Never have time to eat in the morning? A batch of these sitting on the kitchen bench are an easy way to kickstart your escapades.

It’s a hard pill to swallow if you are a long-time rider on the breakfast-free bandwagon but, to be as kick-ass as humanly possible, you actually do need to Eat A Good Thing after you wake up. Breakfast is imperative, people.

Mastering the art of eating early will swing your energy into gear, no matter how hard your brain might be trying to convince your body otherwise. From breakfast, all else flows…

 

Blueberry Banana Breakfast-in-a-Muffin

What you need:

2 cups wholemeal wheat flour
3 tsp baking powder
1/2 cup brown sugar
1 small ripe banana, well mashed
1 tbsp pure maple syrup
1/2 tsp cinnamon
1/4 cup canola oil*
1 1/2 cups rice milk
1 tsp apple cider vinegar
1 1/2 cups blueberries

What to do:

Preheat oven to 180 C.

Sift the flour and baking powder into a large bowl. Add sugar and mix in with a fork.

In a small bowl, add rice milk and vinegar; whisk until frothy. Add oil and mashed banana, and mix well.

Add wet mixture to dry in a few batches, stirring gently until just mixed. Fold in the blueberries.

Spoon mixture into muffin tray lined with paper liners, about 3/4 full.

Bake 20-25 mins, until an inserted knife comes out clean.

Makes 10-12 muffins.

 

* Have you ever seen the difference between refined ol’ generic canola oil and cold pressed organic canola oil? I grabbed some of the organic stuff from Commonsense for the first time recently and I can’t believe how much more vibrant it is; our refined version looks pasty and ill by comparison.

 

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