VEGAN BREAKFAST MUFFIN
Start your day with this delightful Vegan Breakfast Muffin, which combines the wholesome goodness of wholemeal flour, the natural sweetness of ripe banana and a touch of maple syrup. This single-serving muffin is moist, fluffy and packed with nutrients, making it an ideal choice for a quick breakfast or a healthy snack. With simple ingredients and minimal preparation time, it’s perfect for those busy mornings when you need a nutritious bite on the go. Enjoy it warm from the oven or prepare it in advance for a convenient treat throughout the week.
RECIPE CATEGORY
Breakfast, Snack, Brunch
SERVING SIZE
1
CUISINE
American, British
PREPARATION/TECHNIQUES
Bake, 5 ingredients or less
OCCASION/HOLIDAY
Mother’s Day
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Vegetarian, Low Fat, Low / No Sugar, Quick & Easy
DISH TYPE
Cake
INGREDIENTS
There are the following ingredients for Vegan Breakfast Muffin:
- ¼ cup wholemeal flour
- ½ ripe banana, mashed
- ½ tablespoon maple syrup
- ¼ teaspoon baking powder
- 1 tablespoon almond milk
FULL NUTRITIONAL INFORMATION
- Calories: 120 kcal
- Carbohydrates: 24g
- Protein: 2g
- Fat: 2g
- Saturated Fat:2g
- Fibre: 3g
- Sugar: 6g
- Sodium: 80mg
PREPARATION
These steps are followed for the preparation of Vegan Breakfast Muffin:
- Preheat The Oven: Preheat your oven to 180°C (350°F) and lightly grease a muffin tin or line it with a paper liner.
- Mix The Ingredients: In a mixing bowl, combine the mashed banana and maple syrup until smooth.
- Add Almond Milk: Add the almond milk to the banana mixture and stir well.
- Add Baking Powder: In a separate bowl, whisk together the wholemeal flour and baking powder.
- Add Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
- Add Batter: Pour the batter into the prepared muffin tin.
- Bake: Bake for 18-20 minutes or until a toothpick inserted into the centre comes out clean.
- Allow The Muffin To Cool: Allow the muffin to cool for a few minutes before removing it from the tin.
PREP TIME
5 minutes
COOKING TIME
18-20 minutes
TIPS
- Use Ripe Banana: Use a very ripe banana for natural sweetness and better flavour.
- Avoid Overmix: Do not overmix the batter to ensure a light and fluffy texture.
- Before Baking: To add texture, sprinkle some oats or chopped nuts on top before baking.
VARIATIONS
- Gluten-Free: Substitute wholemeal flour with a gluten-free flour blend.
- Nut-Free: Replace almond milk with oat or soy milk.
- Add-Ins: Incorporate a tablespoon of chopped nuts, dried fruits, or vegan chocolate chips for extra flavour and texture.
PREPPING AND STORAGE
- Refrigeration: Store the cooled muffin in an airtight container in the refrigerator for up to 3 days.
- Freezing: Wrap the muffin individually and freeze for up to 1 month. Thaw overnight in the refrigerator or reheat in the microwave for 20-30 seconds before serving.