Vegan Blueberry & Banana Muffins for a Healthy Breakfast

Prep time: 10 minutes | Cook time: 30 mins | Makes: 16 | Vegetarian & Vegan

Ingredients

- 300g self-raising flour
- 1 tsp baking soda
- 30g demerara sugar
- 30g Nutribuddy Breakfast Shake
- 50g Nutribuddy Chia & Coconut Porridge
- 2 medium bananas
- 1 cup oat milk
- 5 tbsp coconut oil
- 1 teaspoon apple cider vinegar
- 150g blueberries

Method

1. Preheat the oven to 180C and line a 12-hole muffin tin with muffin cases.
2.  Combine oat milk and apple cider vinegar.
3. In a large bowl, combine flour, baking soda, Nutribuddy Breakfast shake and Chia & Coconut Porridge oats.
4. Add the demerara sugar and coconut oil and mix until combined. Make a well in the centre of the mixture.
5. In a separate bowl, mash the bananas until nearly smooth. Stir in the oat milk and apple cider vinegar mixture until combined.
6. Pour the mix into the well and stir. The mix will look lumpy and may have the odd fleck of flour still visible, but don’t be tempted to over-mix.
7.  Tip in the blueberries and give it another stir.
8. Divide the mix between the muffin cases, then sprinkle the tops with a tbsp of Chia and Coconut Porridge oats.
9.  Bake for 18-20 mins until risen and dark golden.
10.  Cool for 5 mins in the tray before lifting out onto a rack to cool completely.

Nutritional Values