A simple, tasty and plant-powered way to start the day, these awesome one-bowl breakfast muffins are the real deal

They're fluffy and fruity, and they'll take almost no time at all to prepare. Simply bake a batch on Sunday, and they'll keep for most of the week.

One-Bowl Breakfast Muffins

One-Bowl Breakfast Muffins

  • Duration
  • Cook Time
  • Prep Time
  • 12Servings

Ingredients

    • 2 ripe bananas
    • 1 tsp vanilla extract
    • 180g / 6.3oz Alpro Plain Unsweetened alternative to yoghurt
    • 5 tbsp soya milk
    • 3 tbsp maple syrup
    • 120g / 4.2oz coconut oil, melted, plus extra for greasing
    • 250g / 8.8oz plain flour
    • 2 tsp baking powder
    • 1 tsp bicarbonate of soda
    • 2 tsp cinnamon powder
    • pinch of salt
    • 2 lemons, zest only
    • 50g / 1.8oz WK Kellogg No Added Sugar Coconut & Cashew Granola
    • 30g / 1oz desiccated coconut
    • 50g / 1.8oz blueberries, plus extra for topping
    • 50g / 1.8oz raspberries, plus extra for topping

Preparation

  1. Preheat the oven to 180°C / 356°F fan-assisted.
  2. Peel the bananas and add them to a mixing bowl then mash them with a fork until smooth and runny.
  3. Add the vanilla extract, Alpro Plain Unsweetened, soya milk, maple syrup and melted coconut oil, and stir well to combine.
  4. 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.
  5. Next, add the lemon zest, WK Kellogg No Added Sugar Coconut & Cashew 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.
  6. 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.
  7. Bake in the oven for 20-25 minutes or until golden brown.
  8. 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

'Over 100 super simple 5-ingredient recipes'

'Over 100 super simple 5-ingredient recipes'

Like this recipe? You can purchase Roxy and Ben's cookbook So Vegan In 5

Nutrition Information

  • Serving Size: 12 Muffins

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