These muffins make breakfast a celebration. They are delicious, sweet, and, most importantly, so nutritious they give you the energy boost you need to start your day. Muffins are easily transported, so they’re ideal for eating while on your way to, or sitting at, your desk.
5 days in the fridge or freeze them for 3 months
coconut oil, for greasing
6 tablespoons plus 2 teaspoons (100 ml) rice milk
1 tablespoon (15 ml) lemon juice
7 ounces (200 g) oat flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
6 Medjool dates, pitted and chopped into small pieces
31⁄2 ounces (100 g) frozen blueberries
Preheat the oven to 350°F (180°C) and grease the muffin tin well. Add the eggs, banana, rice milk, and lemon juice to the blender and process until frothy. Transfer the mixture to a mixing bowl and stir in the oat flour, baking soda, and cinnamon, stirring to combine until a thick batter forms. Add the dates and blueberries to the batter. Stir well and divide the batter evenly among the muffin forms. Bake the muffins in the preheated oven for about 30 minutes. Let cool fully and enjoy these the whole week!
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