We love a good breakfast but we try to keep things as healthy as possible on a daily basis (if only to have a nice pudding after dinner. You know, for balance.) These wheat bran, date and banana muffins are great to start your day on a sweet note but with lots of nutrients and a good conscience.
You will need:
150 g wheat bran
35 g dried dates, chopped
35 gr mix of hazelnuts and almonds, chopped
35 gr wholemeal flour
1/2 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
1 teaspoon ground cinnamon
120 ml milk (Almond milk is very nice for this recipe but you can use whatever milk you prefer)
85 ml maple syrup (you can try agave too if you like)
1 large overripe banana, mashed
Butter for greasing
Preheat the oven to 200ºC and grease your muffin tin.
Put the bran, chopped dates and nuts into a large bowl. Sift over the wholemeal flour, baking powder, bicarbonate of soda and cinnamon.
In a separate bowl, mix the milk with the maple syrup, egg and mashed banana. Pour over the dry ingredients that you’ve mixed before and fold everything together until the bran is evenly dampened.
Divide the mixture evenly into the muffin tin and bake for about 10 to 15 minutes. They tend to fall apart so the longer you bake them (no more than 15 minutes, that is!) the more compact they will turn out. Let them cool for a few minutes and remove them from the muffin tin.
They are very nice but don’t last long so you better prepare only one small batch and eat straightaway. You can have them with your coffee or you can crumble them over a nice bowl of yoghurt and fruit like a special granola. Oh, and add a few cacao nibs… just for fun!
PS. recipe adapted from this book.