Muffins to Start Christmas Day
Breakfast on Christmas morning for me is about two things – deliciousness and ease. And if I wanted to add a third, I’d add protein rich to help with the inevitable sugars later in the day. Proteins will slow the absorption of the sugars. And I love muffins to start Christmas Day.
This is what we will be having this year for breakfast on Christmas Morning:
Banana, Almond and Fresh Cranberry Muffins
I’ve adapted this recipe to increase the protein content, using ground almonds to replace some of the flour. I’ve also used a gluten-free self raising flour and a mixture of oat milk with coconut yoghurt to replace the buttermilk, because of family food sensitivities. The sweetness of the cake element is deliciously balanced with the pop of the sour cranberry.
To make things even easier, I tend to measure out and mix the dry ingredients and the wet ingredients the night before (minus the bananas). Cover the dry ingredients with a tea towel and leave on the side; put the wet ingredients in the fridge. Have the muffin tins ready as well. Then, in the morning, you can have them oven ready in 5 minutes and breakfast on Christmas morning served in under half an hour.
Muffins to Start Christmas Day
So, if you are looking for a delicious, easy and protein rich way to breakfast on Christmas morning, have a go with these.
Banana, Almond and Fresh Cranberry Muffins
Dry Ingredients
150g ground almonds
100g self-raising flour (I use gluten free)
2 tsp baking powder
1/2 tsp bicarbonate of soda
80g castor sugar
Pinch of sea salt
Wet Ingredients
75g melted butter
1 tsp vanilla extract
2 eggs, beaten
2 large ripe bananas, mashed
125ml of oat milk mixed with coconut yoghurt and 1 tsp lemon juice. Or use 125ml of buttermilk
50g pecan nuts, roughly chopped
150g fresh cranberries
Method
Heat the oven to 190°C (170°C fan). Line a 12 hole muffin tin with paper cases.
Mix the dry ingredients together in a large bowl
In another bowl, beat the eggs. Mash the bananas in the eggs and add the melted butter, vanilla extract and milk/yoghurt. Mix thoroughly.
Make a well in the middle of the dry ingredients. Pour the wet ingredients mix and roughly combine. With muffins, you want to mix quickly and minimally, to keep them light and airy. In the last few strokes, stir through the cranberries and chopped pecans.
Spoon into the muffin cases, top with a whole pecan if desired and bake for 20-25 minutes until golden brown.
If you looking for help with your diet and lifestyle and would like to find answers to niggling health concerns, you can book a free call here to speak to Clare. For more muffin recipe inspiration, have a look here. There is loads of information on various health concerns available in other blog posts.