So, after 13 months of Maternity Leave and living in a baby bubble with our lil Dumpling, I went back to work work work work work work today.
The hardest part about today was, funnily enough, nothing to do with leaving dumpling (he will now be busy terrorising Grandma for 4 days a week!) but it was HAVING to get up on a 5am alarm. I have HAD to get up early for 13 months. I just chose to or rather, was woken up by my rambunctuous boy at 6am each day.
Since I’m up so early for work (5am) in order to get my daily workout done and get ready before Dumpling gets up, I literally have no time for breakfast before we leave to go to grandma’s house. So yesterday, I decided to use up some overripe Bananas and make Banana Oat Muffins to have for breakie in the morning.
These Muffins contain no refined sugar, no fat or butter and no flour or gluten. They take 10 minutes to make and 15 minutes to bake yet they taste so delicious, especially on those early morning when you’re marvin but can’t find time to make breakie.
To make these beauts, you’ll need:
2 Cups Oat Flour (rolled oats pulsed in a food processor until they become flour)
1 Cup 0% fat Greek Yoghurt
2 Ripe Medium-Sized Bananas, mashed
1/4 cup Raw Honey
2 tsp Baking Powder
2 Eggs, beaten
1 tsp Bicarbonate of Soda
1/4 Cup Dark Chocolate Chips
Heat oven to 350f/180c/Gas Mark 3
Grease a Muffin pan with coconut oil
In a bowl, mix together all of the ingredients except the chocolate chips
Fold in the chocolate chips and divide the mixture between the holes in the Muffin tin.
Bake for 15 minutes or until golden brown.
I find that these yummies taste better when they’re cool so I wait 15 minutes for them to cool on a wire rack before I dive in and scoff them.
These are perfect for getting a solid breakie down you when you’re short on time. I had two this morning and wasn’t hungry again until lunchtime.
Give them a go and let me know what you think! 😉