VEGAN BREAKFAST MUFFIN WITH BANANA AND MAPLE
Start your day with this delightful Vegan Breakfast Muffin With Banana And Maple, 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. Vegan Breakfast Muffin With Banana And Maple is made 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, 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
The following ingredients are required for the preparation of Vegan Breakfast Muffin With Banana And Maple:
- 30 grams | 1.06 ounces | ¼ cup wholemeal flour
- 50 grams | 1.76 ounces | ½ banana, mashed
- 5 grams | 0.26 ounces | ½ tablespoon maple syrup
- 1 gram | 0.04 ounces | ¼ teaspoon baking powder
- 15 millilitres | 0.51 fluid ounces | 1 tablespoon almond milk
FULL NUTRITIONAL INFORMATION
- Calories: 144 kilocalories
- Protein: 3.0 grams
- Fat: 2.5 grams
- Saturated Fat: 0.4 grams
- Carbohydrate: 30.0 grams
- Sugars: 8.0 grams
- Fibre: 3.2 grams
- Sodium: 3 milligrams
PREPARATION
These steps are followed for the preparation of Vegan Breakfast Muffin With Banana And Maple:
- Preheat The Oven: Preheat your oven to 180 degrees Celsius and lightly grease a muffin tin or line it with a paper liner. Ensuring proper heat creates a moist and fluffy vegan breakfast muffin.
- Mix Wet Ingredients: In a mixing bowl, combine ½ mashed banana and ½ tablespoon maple syrup until smooth. Add 1 tablespoon of almond milk and stir well. This forms the base of your healthy plant-based breakfast muffin.
- Combine Dry Ingredients: In a separate bowl, whisk together ¼ cup wholemeal flour and ¼ teaspoon baking powder. Gradually fold into the wet mixture until just combined, ensuring a soft and airy texture.
- Fill Muffin Tin: Pour the batter into the prepared muffin tin. Optionally, sprinkle oats or chopped nuts on top for added texture and flavour.
- Bake: Bake for 18 to 20 minutes or until a toothpick inserted into the centre comes out clean.
- Cool And Serve: Allow the muffin to cool for a few minutes before serving. Enjoy your quick vegan breakfast muffin warm or pack it for a healthy on-the-go snack.
PREPARATION TIME
5 minutes
COOKING TIME
20 minutes
TIPS
- Use Very Ripe Bananas: For natural sweetness and enhanced flavour, always use ripe bananas. This helps create a moist and soft vegan breakfast muffin.
- Do Not Overmix: Overmixing the batter can make the muffin dense. Fold the ingredients gently for a light and airy healthy breakfast muffin.
- Preheat Properly: Preheating the oven ensures even cooking and a golden top for your quick vegan snack.
- Add Texture Toppings: Sprinkle rolled oats, chopped nuts or seeds on top before baking for extra crunch and nutrition.
- Check Doneness: Insert a toothpick into the centre. If it comes out clean, your plant-based breakfast muffin is perfectly baked.
- Portion Control: Use a standard muffin tin to make single-serving muffins that are ideal for on-the-go breakfasts or packed snacks.
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 to 30 seconds before serving.
