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One-Bowl Breakfast Muffins

A simple, tasty and plant-powered way to start the day, these awesome one-bowl breakfast muffins are the real deal
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: easy recipe, muffins, one bowl, vegan baking
Servings: 12
Author: author-sovegan

Ingredients

  • 2 ripe bananas
  • 1 tsp vanilla extract
  • 180 g / 6.3oz Alpro Plain Unsweetened alternative to yoghurt
  • 5 tbsp soya milk
  • 3 tbsp maple syrup
  • 120 g / 4.2oz coconut oil melted, plus extra for greasing
  • 250 g / 8.8oz plain flour
  • 2 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 2 tsp cinnamon powder
  • pinch of salt
  • 2 lemons zest only
  • 50 g / 1.8oz Granola
  • 30 g / 1oz desiccated coconut
  • 50 g / 1.8oz blueberries plus extra for topping
  • 50 g / 1.8oz raspberries plus extra for topping

Instructions

  • Preheat the oven to 180°C / 356°F fan-assisted.
  • Peel the bananas and add them to a mixing bowl then mash them with a fork until smooth and runny.
  • Add the vanilla extract, Alpro Plain Unsweetened, soya milk, maple syrup and melted coconut oil, and stir well to combine.
  • Place a sieve over the bowl and add the flour, baking powder, bicarbonate of soda, cinnamon powder and a pinch of salt and sieve all the ingredients into the bowl.
  • Next, add the lemon zest, Granola, desiccated coconut and raspberries. Gently mash the blueberries with the back of a fork, then transfer them to the mixture. Use a wooden spoon to gently fold all the ingredients into the batter until everything is well combined, then set the bowl to one side.
  • Grease a 12-hole muffin tray with coconut oil, then spoon the mixture evenly into the 12 holes. Smooth out the tops with the back of a spoon, then push an extra raspberry and a mashed blueberry into each muffin.
  • Bake in the oven for 20-25 minutes or until golden brown.
  • Serve warm, or store for up 4-5 days at room temperature, ideally in an air-tight container.

Notes

This recipe was republished with permission from So Vegan. Find the original recipe here

So Vegan (Roxy & Ben)

So Vegan (Roxy & Ben)

Roxy & Ben aka So Vegan, created So Vegan in 2016 to help bring vegan food to the masses and since then their recipes have been viewed by tens of millions of people all over the world. Their debut cookbook So Vegan in 5 is out now! It's packed with over 100 super simple 5-ingredient recipes, making it easier than ever before to eat more plants. Grab your copy today via Amazon.