Healthy breakfast muffins

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For some school has already started, for others starts in a bit. Whenever school or uni starts, all students find it easier to just skip breakfast, lunch and even dinner sometimes and not eat anything throughout the day just because they‘re busier.
However, having something before midday, especially when having to follow the long lectures, is very important. I always cover up recipes that you can take to school/uni suitable for breakfast, lunch and snack time. Here is one simple and easy recipe, that you can prepare on weekends and have it during the week. Something that stays between an oatmeal bite and a muffin with a healthier twist, oat based and vegan.
I present to you my breakfast muffins..

Ingredients:
  • 1 banana
  • 1 small apple
  • 1 medium zucchini or about 2 cups of shredded zucchini
  • 2/3 cup of all purpose flour
  • 2/3 cup of oat flour (homemade)
  • 1 cup of oats
  • 1 cup of oat milk 
  • 1/4 cup of brown sugar
  • 2 tbsp of cacao powder
  • 1 tsp of baking powder 
  • 1 tsp of vanilla powder (or vanilla syrup)
  • 1/2 cup of chocolate chips
  • oil for the pan
[If you’re not vegan or just want to unveganize the recipe, replace the banana with an egg & 1/3 of a banana + reduce the milk to 2/3 of a cup]
Preparation:
Firstly we have to do some precooking: 
Preheat the oven to 180C, grate the zucchini and apple, mash the banana, finely blend oats to oat flour if you don’t have oat flour and then we’re ready to continue.

Mix all the dry ingredients together and then add the fruits and veggie. Add the milk & chocolate chips and give it another mix.


Oil the muffin pan and scoop the mixure evenly into the muffin cups. Put the pan in the oven and let them bake for 25-30 minutes, while checking with a toothpick if they’re done. If the toothpick comes out clean then they‘re perfectly done and ready to get out of the oven.



You can refrigerate/ freeze them and get them out & heat them up whenever you want to eat some.

Enjoy!!
Location: London, Vereinigtes Königreich

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