Apple and cinnamon breakfast bites
These breakfast bites are essentially rustic mini-muffins that are healthy, taste great and can be whipped up in no time. They are versatile and can be enjoyed as breakfast, snacks, and/or running/hiking fuel. I think that they are particularly useful for road trips as healthy snacks and lightweight camping treats.
2 medium pink lady apples, diced (or other sweet variety like fuji, avoid sour granny smith and the like)
1 tablespoon coconut oil
1 teaspoon muscovado sugar
2 teaspoons cinnamon
Method (step 1):
- Heat up the coconut oil in a non-stick pan over medium/high heat.
- Toss diced apple into pan and add the cinnamon and sugar.
- Cook for approximately 1 minute to incorporate the cinnamon and sugar, stirring often, until apple softens ever so slightly.
- Leave to cool, and move on to next step below.
2 medium bananas, mashed
1 teaspoon cinnamon
1 teaspoon vanilla extract
2 teaspoons baking powder
1 cup whole wheat stone ground flour
½ cup of unsweetened almond milk, at room temperature
¼ cup of coconut oil, melted
2 tablespoons of date syrup (can be substituted with maple syrup)
Method (step 2):
- In a large bowl, add mashed banana, cinnamon, vanilla, almond milk, coconut oil and date syrup. Mix until well combined.
- Add flour and making powder and mix only until just combined. Do not over mix.
- Gently fold in cinnamon diced apple.
- Divide mixture evenly into a standard 12-muffin pan (greased with coconut oil).
- Sprinkle optional muscovado sugar on the top to give the bites a sweet crisp top
- Bake at 190 degrees celsius (fan oven) for 20 minutes until a toothpick comes out clean. Watch out to ensure that any exposed diced apple on the top does not burn.
- store in an airtight container for up to 3-5 days
- the bites freeze well for up to 3 months