Berry banana muffins!

Perfect for lunchboxes!

Aprons on? Let‘s Cook!

5 mins
15 mins
I had some leftover quinoa and millet from recipe testing so I made these oaty berry muffins with the leftovers and they taste great, plus they are nut free so a great lunchbox addition!
We tend to avoid gluten (we don’t suffer with intolerance but it’s usually found in processed/low nutrient food and is pretty inflammatory…which is why we don’t use gluten flours in our kits). The downside is that we probably don’t eat enough grains, so I recently stocked up on millet and quinoa which are fantastic sources of fibre and nutrients, making them doubly good for lunchboxes!

Ingredients

  • 250g cooked quinoa/millet (you could use all millet or all quinoa)
  • 250g gluten free oats
  • 100g milk (or dairy free)
  • 100g dates
  • 100g hot water
  • 50g honey
  • 20g milled flaxseeds
  • 1 ripe banana
  • 2 tsp vanilla essence
  • Punnet of berries

Equipment

  • Mixing bowl and spoon
  • Baking tray with muffin cases or a muffin tray
  • Blender

Allergens

Dairy (optional)

Directions

1 Preheat the oven to 170c (190c if not fan assisted)
2 Whizz the dates, water, milk, honey, vanilla and banana in a blender
3 Pour it into a mixing bowl with the rest of the ingredients
4 Mix thoroughly and then shape into mini muffins
5 Bake for 15 mins until golden on top - store in an airtight container for up to 3 days or freeze and defrost thoroughly (ideally heating again) before eating

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