Breakfast muffins

MAKES 12

120g 130g2 tsp ground gluten-free gluten-free almondsflour baking or powder hazelnuts 1 tsp ground cinnamon 1 tbsp polenta 1 tbsp psyllium husks 100g coconut oil 90g pure maple syrup or coconut nectar 1 tsp pure vanilla essence 2 medium bananas 250ml coconut milk, at room temperature PREHEAT the oven to 170c/150c fan/gas 3 and lightly oil a 12-hole muffin tray. In a large mixing bowl, mix the ground almonds or hazelnuts, flour, baking powder and cinnamon until thoroughly combined.

In a separate bowl, add the polenta, psyllium husks, coconut oil, maple syrup, vanilla essence, bananas and coconut milk, and mix until thoroughly combined.

Pour the wet ingredients into the flour mixture, add any extra ingredients of your choice such as dried fruit or chopped nuts, and stir until well combined.

Evenly distribute the mixture into the muffin holes and bake for 18 to 20 minutes until golden. Spread macadamia or almond nut butter over your muffin to increase its nutrient density and provide great fats and protein for your brain. OptiOnal additions (to be stirred through or sprinkled on top before baking): • Handful of finely chopped dried apricots. • Handful of coarsely chopped pecans, Brazil nuts, almonds, walnuts or pistachios. • 20 pitted fresh cherries. • Handful of fresh or frozen blueberries, raspberries or strawberries. • 10 chopped dates. • Handful of raisins, currants, sultanas. • Chocolate chips, to taste. • Sprinkle of ground cinnamon, ground nutmeg or ginger to make them spicy.