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These Strawberry Banana Breakfast Muffins are worlds healthier than most muffins out there. There’s no refined sugar and they’re gluten-free. So, that makes them guilt-free and you can enjoy one for brekkie.
  • 2 chia eggs (mix together 2 Tbsps chia seed + 6 Tbsps water)
  • 1/2 cup vegan milk + 1 1/2 tsps fresh lemon juice (or ACV)
  • 1 1/2 teaspoons baking soda
  • 1/3 cup coconut sugar (sub granulated or brown sugar)
  • 1/2 teaspoon sea salt
  • 1/2 cup rolled oats (gluten-free)
  • 1/2 cup almond meal
  • 3/4 cup all-purpose gluten-free flour
  • 3/4 cup ripened banana, mashed (about 2 bananas) (+extra for topping)
  • 1/4 cup coconut oil, melted
  • 1 teaspoon pure vanilla extract
  • 1/4 cup pure maple syrup (or agave)
  • 1/2 cup strawberries, diced (+ extra for topping)
Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.


  1. Preheat oven to 375 degrees fahrenheit
  2. Place 12 muffin liners in a standard muffin pan. Or, you can lightly grease each slot.
  3. Prepare chia eggs in a small bowl and set aside, about 10 minutes, until it forms a gel-like texture.
  4. In a separate small bowl, add the almond milk and lemon juice. Set aside about 10 minutes. This creates a vegan buttermilk.
  5. In a medium bowl, add baking soda, coconut sugar, sea salt, rolled oats, almond meal and flour. (All dry ingredients) Combine well.
  6. In a large bowl, mash banana and then add the melted coconut oil, vanilla extract, maple syrup, chia eggs and buttermilk mixture. Whisk to combine well.
  7. Now add the dry ingredients into the large bowl of wet ingredients. Fold batter gently until just combined. Don’t over work it. Gently fold in strawberries.
  8. Fill each muffin liner about 3/4 full. Top each muffin with a few slices of strawberries & bananas (optional)
  9. Place in oven & bake the muffins until they are slightly golden on top, about 18-22 minutes. Insert toothpick into middle of muffin, if it’s mostly clean, then they’re ready. Let cool for 10 minutes in the pan before transferring them to a cooling rack for another 10-15 minutes. To avoid the liner sticking to the muffin, let them completely cool before enjoying.

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