Oat & Almond Breakfast Muffins (Vegan & GF)

1. Pre-heat your oven to 185⁰C degrees and line muffin tins with muffin cases.

2. In a large mixing bowl add in the oats & flaked almonds and combine.

3. In a separate mixing bowl combine the mashed banana, maple syrup, water, coconut oil and almond extract.

4. Pour the wet mixture into the dry mixture and combine fully.

5. Scoop out equal amounts of mixture into the pre-lined paper cases.

6. Pop the cakes into the oven and bake for 20-25 minutes.

Check after 20 minutes by inserting a squewer or knife into the centre of the muffins. If it comes out clean, then they are done. If it doesn't, then pop them back into the oven for a further few minutes.

7. Once fully baked, remove the tray from the oven and place the muffins onto a cooling rack and allow to cool.

8. In the meantime, make the cherry compote: Add the cherries into a small saucepan along with the maple syrup. Cook on medium heat until the cherries begin to soften then mash with a fork or potato masher and add in the chia seeds.

9. Once cooked, leave it to cool, then pop it into the fridge for 30 minutes. Plate up your muffins and drizzle over some cherry compote along with some added flaked almonds & chia seeds (optional). Store in a sealed container.