Chewy, nutty, delightfully gluten-free, these breakfast cups ooze appeal for those who enjoy a nutty muesli and fruit breakfast. While this was made primarily as a breakfast option, it is well suited to dessert too!
As I was putting the ingredients together, I was struck by how easy these nutty cups are to make. All the ingredients are appealing to my lifestyle food choices and that it is vegan, without eggs, makes this a sought after try out for those following a vegan lifestyle or for those abstaining from meat proteins, and eggs.
What is enjoyable about this recipe, is that the ripe banana, combined with a very small amount of unrefined sweetener, in the form of date paste, raw honey or maple syrup, works well to provide a well-rounded sweet taste to the nuts and flax flour mix.
The aroma of baking these breakfast cups added to the anticipation of tasting them, and while in the pictures, I used lime juice infused whipped coconut cream, I enjoyed them for dinner, broken up and dunked in icy cold almond milk – very much a milk and cookies treat!
The level of difficulty in making these, was easy. Again, another recipe that took under 30 minutes to put together and a maximum of 15 minutes to bake – effortless in comparison to how good it tastes and how it sates a sweet craving or provides a filling breakfast option!
Ingredients
½ cup raw almonds
½ cup raw walnuts or pecans
1 cup unsweetened coconut flakes OR unsweetened desiccated coconut
½ cup flax flour
3 tsp cinnamon powder
½-1 tsp nutmeg powder
½ teaspoon Himalayan or Sea salt
¼ cup coconut oil, melted
¼ cup date paste, maple syrup or raw honey (or to taste)
1 ripe banana, mashed
2 tsp vanilla extract
Here’s How
- Preheat the oven to 175° Celsius.
- Lightly grease a muffin pan with coconut oil.
- Add the almonds, walnuts and coconut flakes to a food processor and process them, until they are finely chopped.
- Transfer the mixture to a large bowl and add in the flax flour, cinnamon, nutmeg and salt and mix the ingredients well to combine them.
- In a separate bowl, melt the coconut oil. Add in the unrefined sweetener of choices, and mix until it is well blended and smooth.
- Now add in the banana and vanilla extract and combine them well.
- Pour the coconut oil – banana mixture into the bowl with dry mixture, and mix thoroughly for an even combination and texture.
- Divide the dough mix into 12 equal parts and place each dough part into the muffin pan.
- Now use your fingers to smooth out the dough in each cup of the muffin tray, to create the shape of the muffin pan, the shape that the breakfast cup will take.
- Bake for 10 to 15 minutes in the pre-heated oven, when ready, remove the muffin pan from the oven and allow it to cool before sliding a knife between the baked nut cup and the tray, and carefully working around the edges to remove the baked breakfast cup.
- To serve, fill the nutty breakfast cup with almond or coconut milk, or coconut cream and berries.
- These store well in an airtight container in the refrigerator for up to a week. They freeze well too and a double batch can be made and frozen for thawing and enjoying at a later stage.
Enjoy! 
