- Media Credit: So Vegan

One-Bowl Breakfast Muffins

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A simple, tasty and plant-powered way to start the day, these awesome one-bowl breakfast muffins are the real deal
Duration35 mins
Cook Time25 mins
Prep Time10 mins
Servings12

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.
This recipe was republished with permission from So Vegan. Find the original recipe here
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So Vegan (Roxy & Ben)

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