Breakfast Muffins

I do not usually bake but I am on a constant mission to get my other half to eat breakfast. He usually is in a rush and does not make anything to eat. I have tried everything to get him to make the time in the morning to nourish his morning and reep the benefits throughout the day. His favourite meal is a big egg breakfast with the lot but does not have time to make such a thing in the morning. So as a last attempt to make something quick he can eat on the run I came up with this.

You can freeze these muffins to keep for later. They work well for breakfast or a afternoon treat. The best thing is you make as much as you like, by doubling the recipe and defrost every morning to take to work or school.

Ingredients

2 cups of whole flour, I used rice but you could use spelt or buckwheat

1/2 cup of orange juice

1/3 cup of butter

1 cup of rolled oats, soaked overnight

1/3 cup of honey or maple syrup

1/3 cup of cocoa

2 tsp of tahini

1 banana

1 cup of berries fresh or frozen, thawed

1 cup of nuts and seeds of your choice, soaked

(I used, poppy seeds, pumpkin seeds and sunflower seeds)

Method

1. Preheat the oven to 160 degrees 

2. In a food processer, blend the nuts and seeds

3. Sift flour into a large bowl, then mash banana and berries.

 4. Mix wet ingredients till well combined. In a separate bowl mix dry ingredients till well combines.

5. Combine the two by folding in the mixture together, the fewer stokes the better.

6.Spoon batter into a muffin tray, filled up only 3/4. Cook for roughly 30 minutes.