These Muffins are the perfect breakfast treat you can eat EVERY DAY!
After I went gluten free I didn’t have to adapt my recipe much to make a GF version, this lovely simple recipe is full of fibre to keep you fuller for longer as well as being super moist. In an air tight tupperware container it can keep for up to around 6 days before starting to dry out. Recipe is easy to double up to make extra to freeze.
And an added bonus this banana bread is vegan, gluten and lactose free friendly!
It had always been drilled into me that “Breakfast was the most important meal of the day” but I had always ignored it in favour for that one last snooze or two in bed, and quite frankly I’m never that hungry in the morning.
After my diagnosis with CFS, I went to a nutritionist who helped me figure out the best foods to eat to try to relieve some of my fatigue, it was during this process I found out I had a gluten intolerance.
I worked with my nutritionist to come up with something that worked for me, as breakfast became even more important with my diagnosis. Continue reading