One-Bowl Breakfast Muffins

One-Bowl Breakfast Muffins

By

(updated 28th September 2020)

- Media Credit: So Vegan
Your ad here?

Advertisement

A simple, tasty and plant-powered way to start the day, these awesome one-bowl breakfast muffins are the real deal
No ratings yet
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
Your ad here?

Advertisement

Millions around the world trust Plant Based News for content about navigating our changing planet & our role in it.

Our independent team of journalists
and experts are committed to making an impact through a wide range of content—and
you can help by supporting our work today.

buttons/scroll-to-top/scroll-to-top-small-active