Breakfast Porridge Muffins

Breakfast Porridge Muffins

With Chocolate Chips & Pistachio Nuts

Makes 9 muffins

Plant Based / Dairy Free / Gluten Free

Here is something wonderful to have with your coffee for breakfast! These delightful muffins are a cross between a moist brownie and a warm bowl of nutritious porridge. Truly easy to prepare by simply mixing a few ingredients in one bowl and popping in the oven. Best served warm, but can be enjoyed at room temperature any time of the day.

Ingredients

450ml milk of choice

150ml maple syrup

50ml prepared strong coffee

100g smooth peanut butter

1tsp vanilla extract

Half a large banana, mashed

200g oats (make sure they are gluten free if needed)

20g cocoa powder

1tsp baking powder

A pinch of salt

150g dark chocolate chips

50g roasted pistachio nuts

Ground pistachio powder to garnish (optional)

Method

Preheat the oven to 180C.

Line a muffin tin with paper cases and set aside.

In a large bowl, mix the milk, maple syrup, coffee, peanut butter, vanilla extract and mashed banana. Stir in the rest of the ingredients, reserving a few of the chocolate chips and pistachios and spoon the batter into the prepared cases.

Scatter the remaining chocolate chips and pistachios on top of each muffin and bake in the middle of the oven for 40 minutes. The muffins will remain slightly moist if tested with a skewer.

Allow to cool slightly and enjoy!

Notes

Alternatively, you can use a cupcake tin to make 12 smaller cupcakes, or you can tip the whole of the batter into one dish if you prefer a single cake to cut up into portions.

Feel free to use any nuts or dried fruit you fancy in this recipe.