There is something so homely for me about the flavour and smell of ginger, and also – ginger nut! I used to be a total fiend for Ginger Nut biscuits as a kid. That epic crunchy ginger vibe with a little honey kick – ooh! Recently, I was planning to make my Classic Banana Bread, but didn’t have quite enough of all the ingredients. So instead I decided to get creative, change the flavours around a little, and try a ginger nut muffin instead! The result? Delicious, an easy ‘grab and go’ breakfast or snack option, and most importantly, one I was keen to share with you all!
Recipe (Makes 10 Muffins)
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp vanilla extract
- 3 tbsp melted coconut oil
- 3 tbsp honey
- 2 medium sized ripe bananas
- 2 whole eggs
- 50ml of milk of choice (I use Alpro)
- 180g of oats, ground into flour
- 50g of chopped walnuts
- Pre-heat the oven to 200C (fan oven). Spray a muffin tin with cooking spray or grease it with a little melted coconut oil.
- Combine the dry ingredients in a large mixing bowl – oat flour, baking soda, cinnamon and ginger.
- Using a food processor or power blender (I use my Nutribullet), blend the bananas, eggs, milk, coconut oil, vanilla extract and honey.
- Pour two thirds of the wet mixture into your dry ingredients, and stir until you have a batter consistency. Add a little bit extra of the wet mixture at a time, stirring again after each. You may find you have about two or three tablespoons of the wet mix left behind – that’s fine!
- Finally, stir in the walnuts, but leave behind about a quarter – these are for toppings!
- Spoon out the batter into your muffin tray sections, and fill each about two thirds full.
- Place chunks of the walnuts on top of your muffins, and then pop them in the oven, and bake for 30-35 minutes. At 30 minutes, insert a toothpick into the centre of one of the muffins – if it comes out clean, you’re good to go!
Enjoy guys! Tag me if you try this recipe out – @theirishbalance on Instagram/Twitter/Facebook!
Ciara 🙂 x