Banana and Hazelnut Breakfast Muffins (Dairy Free)

Wednesday, 30 July 2014

In my life, milk is a pretty big thing. I have milk in my cereal, in my tea, in my cooking and in my glass with a healthy side of cookies. In fact I can't imagine a better way to eat a chocolate brownie than with a tall glass of frosty milk on the side. I'm a milk fan. I could totally do the next Got Milk? campaign. This ode to milk is leading somewhere, I promise.
So anyway, a few weeks ago when I thought I might be lactose intolerant I was devastated (slight overreaction, right?). Dairy free living just wasn't on my schedule but it did make me realise that I needed to seriously shake up my eating habits and my blog content. Firstly I find it a bit disturbing that we can practically eat as much of one substance as we want by just popping to the supermarket - and seeing food intolerance can be developed, this on its own is a good reason to add a little variety to your diet. Secondly, how frustrating must it be to hop over to a blog and never see a post mindful of a food intolerance?! How annoying. Answer: variety!
So with variety in mind I contacted Alpro who kindly sent me over some lactose milk alternatives to experiment with (keep your eyes peeled for a dairy free milk comparison post soon!). I found that in the most part dairy-free life was manageable (besides the breakup with cheese - what is life?) but breakfast was a right ol' palaver. I wasn't sure how I felt about soy milk on my cereal and I didn't really want to eat toast everyday. Luckily I'm a BIG believer in cake for breakfast and these Banana and Hazelnut Muffins were born (and we FINALLY reach the point of this post!). 
We all know that bananas and oats are all over the slow release energy but hazelnut milk has loaded of benefits that will make your body happy, too. Not only is it naturally low in saturated fat but it also is a source of vitamin B12, which helps reduce tiredness - just what we need in the morning. Alpro drinks also use less land and less water and generate less CO2 than dairy milk, so great for eco friendly eating, too!
You can make 12 of these bad boys in under an hour and they're super straight forward! Then you'll have a couple for breakfast each day and perhaps then treat yourself to a bacon sandwich on Sunday?

Ironically I'm actually not lactose intolerant, but I'm loving shaking up my eating habits and exploring new options and flavours. But enough milk chat, let's make muffins!

For Banana and Hazelnut Breakfast Muffins (Dairy Free) you will need (makes 12):

200g plain flour
80g oats, plus extra for sprinkling
100g light brown muscavado sugar
1 tsp bicarbonate of soda
2 tsp baking powder
1/2 tsp salt
1 egg
175ml hazelnut milk
75ml sunflower oil
1/2 tsp vanilla extract
250g ripe/overripe mashed bananas (about 2 large bananas)
20 hazelnuts

Begin by lining a muffin tin with 12 cases and preheat the oven to 200c.
The combine the oats, flour, sugar, bicarbonate of soda, baking power and salt in a small bowl and set aside.

Then in a large bowl beat your egg, add the mashed banana, sunflower oil and hazelnut milk.
If you're not interested making a dairy free version, you can use regular milk here or soy milk if you're not a fan of hazelnut.

Combine thoroughly until you have something that looks a little bit like this...
Attractive, eh?

Gradually add in the flour and oats mix.

Stir until combined and looking a little like porridge.

Divide into muffin cases. This mixture should make about two and a half tablespoons per case. 

Sprinkle oats over the muffin, the roughly chop up the hazelnuts and scatter them over the muffin too. These can be optional but add great flavour and a killer crunch.
Bake for 18-22 minutes until risen and delicious looking. You should be able to poke a skewer in and bring it out clean. 

Leave to cool for about 10 minutes and stack decoratively for an instagram.

 Way better than a flimsy piece of toast, right.

 Tuck in, friend!


  1. YUM! Cake for breakfast for the win. x

    1. I'm thinking about starting a campaign... ;) xx


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