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Breakfasts + brunch

One-Bowl Breakfast Muffins

by Ben, So Vegan April 10, 2019April 10, 2019
April 10, 2019April 10, 2019
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.

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. We usually gobble down at least two each in the morning!

These wonderful breakfast muffins use WK Kellogg No Added Sugar Coconut & Cashew Granola, which is high in fibre and wholegrain, and contains no added sugars or artificial sweeteners.

We also use Alpro Plain Unsweetened alternative to yoghurt.

Enjoy!

Roxy & Ben

One-Bowl Breakfast Muffins

One-Bowl Breakfast Muffins

Serves: 12 muffins Prep Time: 10 minutes Cooking Time: 25 minutes 25 minutes
Nutrition facts: 200 calories 20 grams fat

Ingredients

  • One-Bowl Breakfast Muffins 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

Method

  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.

Notes

W.K. Kellogg No Added Sugar Coconut Cashew & Almond contains naturally occurring sugars

Did You Make This Recipe?
Don't forget to share your SO VEGAN creations on Instagram and tag us at @SOVEGAN!
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Hello! We're Roxy & Ben. We created SO VEGAN in 2016 to make it easy for everyone to eat more delicious plants so people and the planet can thrive, and since then our videos have been seen by hundreds of millions of people all over the world. It's amazing to see so many people enjoying our plant-based creations, and this is only the beginning!

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